Chinese
Cumin Lamb Stir-Fry
★★★★½ (4.6)
Thin-sliced lamb seared until charred at the edges with toasted cumin, dried chilies, and onion, this Xinjiang-inspired stir-fry is smoky, aromatic, and packs serious punch.
- Smoky, aromatic cumin flavor unlike typical Chinese stir-fries
- Bold Xinjiang-style spicing with real char from a hot wok
- Ready in just 30 minutes
- Toss the sliced lamb with 1 tbsp soy sauce, Shaoxing wine, and cornstarch in a bowl. Let marinate for 15 minutes at room temperature.
- Heat a dry wok or skillet over medium heat (no oil yet). Add the cumin seeds and Sichuan peppercorns and toast, stirring constantly, for 1-2 minutes until fragrant and slightly darkened; watch closely as spices burn quickly and turn bitter. Remove to a small bowl and set aside.
- Return the wok to the stove and increase the heat to high. Add 2 tbsp of the oil and swirl to coat.
- Add the marinated lamb in a single layer; let it sear undisturbed for 30-45 seconds, then stir-fry for 2-3 minutes until browned on the outside and cooked to your preferred doneness (145F/63C for medium). Do not overcrowd the pan or the lamb will steam and turn gray instead of searing; work in two batches if your wok is small.
- Remove the lamb to a plate and set aside.
- Add the remaining 1 tbsp oil to the wok. Add the dried chilies and toasted cumin-peppercorn mix, stir-frying for 20-30 seconds until fragrant.
- Add the sliced onion and stir-fry for 1-2 minutes until slightly softened but still with some bite.
- Add the garlic and ginger, stir-frying for 20 seconds until fragrant.
- Add the sliced red bell pepper and stir-fry for 1 minute, keeping the heat high so the vegetables stay crisp and bright rather than going limp.
- Return the lamb to the wok along with any accumulated juices. Sprinkle in the chili flakes and salt.
- Toss everything together over high heat for 1-2 minutes until well combined and everything is piping hot; taste and adjust salt or chili flakes as needed.
- Transfer to a serving plate, scatter chopped cilantro over the top, and serve immediately while hot, ideally with steamed rice or flatbread.
Toast the cumin seeds and Sichuan peppercorns in a dry pan before cooking; this wakes up their essential oils and gives the dish its signature smoky aroma that pre-ground spice cannot match.
Keep the wok screaming hot and never crowd the lamb; a hot, uncrowded pan is what produces the slightly charred, seared edges that define this dish.
Nutrition (per serving)
390Calories
28gProtein
25gFat
10gCarbs
2gFiber
620mgSodium
Nutrition information is estimated and provided for convenience only.
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