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Xinjiang Cumin Lamb Stir Fry
Isabella

Xinjiang Cumin Lamb Stir Fry

This Xinjiang Cumin Lamb Stir Fry is a bold and aromatic dish inspired by the street food flavors of China’s northwestern region. Tender lamb is quickly stir-fried with cumin, Sichuan pepper, dried chilis, and aromatics for a spicy, savory meal that’s unforgettable and ready in under 30 minutes.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

Lamb Marinade
  • 500 g boneless lamb leg or rump thinly sliced, about 0.5 cm thick
  • 1 tbsp light soy sauce
  • 1 tbsp rice vinegar non-alcoholic substitute for Chinese cooking wine
  • 1 tsp sugar balances the marinade
  • 0.5 tsp salt
  • 1.25 tsp baking soda helps tenderize the lamb
  • 2 tbsp cornstarch
Spice Mix
  • 2 tbsp ground cumin
  • 0.5 tsp white sugar
  • 0.5 tsp ground Sichuan pepper
Stir-Fry
  • 4 tbsp vegetable oil or peanut/canola oil
  • 0.5 cup dried Chinese chilis about 25–30, for aroma
  • 1 medium onion halved and sliced into wedges
  • 2 tbsp fresh ginger finely minced
  • 5 cloves garlic thinly sliced
  • 0.5 cup fresh cilantro roughly chopped
  • 1 tsp toasted sesame seeds for garnish

Method
 

  1. In a bowl, combine lamb with soy sauce, rice vinegar, sugar, salt, baking soda, and cornstarch. Mix well and marinate for 30 minutes.
  2. In a small bowl, mix ground cumin, sugar, and Sichuan pepper to make the spice blend. Set aside.
  3. Heat 3 tablespoons of oil in a wok over medium-high heat. Add half the lamb in a single layer, sear briefly, then stir-fry until just cooked. Remove and repeat with remaining lamb.
  4. Add remaining oil to the pan. Stir-fry dried chilis, ginger, and garlic for about 10 seconds until fragrant.
  5. Add onion and stir-fry for 2 minutes until slightly softened.
  6. Return lamb to the pan, sprinkle over the spice mix, and toss to coat evenly.
  7. Add cilantro and sesame seeds, toss once more, then remove from heat and serve immediately.

Notes

The dried chilis are mainly for aroma and heat and are not meant to be eaten. Adjust chili quantity to control spice. Best served fresh over steamed rice.