Bold Xinjiang Cumin Lamb (Printable Version)
Juicy lamb seared with cumin, chili, garlic, and fresh cilantro for a vibrant, spiced entree ready in 30 minutes.
# Ingredients:
→ Meat
01 -
400 g lean boneless lamb leg, cut into 3 cm chunks
→ Marinade
02 -
30 ml soy sauce or tamari for gluten-free option
03 -
15 ml Shaoxing wine or dry sherry
04 -
2 g fine sea salt
→ Coating
05 -
15 g cornstarch
→ Spice Mix
06 -
5 g ground cumin, preferably freshly toasted and ground
07 -
1 g dried Chinese chili flakes (adjust to taste)
08 -
1 g sugar
09 -
Optional: 0.5 g crushed Sichuan peppercorns
→ Stir-fry Aromatics
10 -
30 ml peanut or vegetable oil
11 -
60 g white onion, chunked
12 -
10 g fresh ginger, minced
13 -
3 g garlic, sliced
14 -
3 dried red chilies, broken up
→ Finishing Touches
15 -
15 g fresh cilantro leaves
16 -
Optional: 5 g toasted sesame seeds
# Steps:
01 -
Combine lamb chunks with soy sauce, Shaoxing wine, and salt in a large bowl. Toss to coat thoroughly and let rest at room temperature for 20 minutes or refrigerate for up to 24 hours.
02 -
Mix ground cumin, chili flakes, sugar, and optional crushed Sichuan peppercorns in a small bowl. Set aside.
03 -
Drain any excess marinade from the lamb. Sprinkle cornstarch over the meat and toss to evenly coat each piece, ensuring a light layer for crispiness.
04 -
Heat oil in a large skillet or wok over medium-high heat. Arrange lamb pieces in a single layer without crowding. Let sear undisturbed for 1 minute, then flip to brown the other side. Cook until edges are crisp but interiors remain juicy, then transfer to a plate.
05 -
With remaining oil in the pan, add white onion chunks and stir-fry for about 1 minute until edges turn translucent but maintain crunch.
06 -
Add minced ginger, sliced garlic, and broken dried chilies to the pan. Stir continuously for several seconds until fragrant and aromatic.
07 -
Return the seared lamb to the skillet. Sprinkle the prepared spice mix over the meat. Toss quickly to coat all pieces evenly. Adjust salt if needed. Remove from heat once the spices release their aroma to avoid burning.
08 -
Immediately toss in fresh cilantro leaves and optional toasted sesame seeds. Serve hot, ideally over steamed jasmine rice or wrapped in flatbread.
# Notes:
01 -
Use freshly ground cumin from toasted seeds for a more intense and aromatic flavor.
02 -
Avoid overcrowding the pan to ensure each lamb piece crisps properly.
03 -
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat quickly in a skillet to preserve texture.