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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
  

  • For the Lamb Marinade
  • 500 g 1 lb boneless lamb leg or rump – thinly sliced (½ cm thick)
  • 1 tbsp light soy sauce – avoid dark soy for balanced salt and color
  • 1 tbsp Chinese cooking wine – or use dry sherry or mirin
  • ½ tsp kosher or cooking salt
  • 1¼ tsp baking soda – sifted helps tenderize the lamb
  • 2 tbsp cornstarch – creates a silky coating when stir-fried
  • For the Spice Mix
  • 2 tbsp ground cumin – the heart of the dish
  • ½ tsp white sugar – balances the spice
  • ½ tsp ground Sichuan pepper – adds numbing citrusy heat
  • 🌶 Optional upgrade: Toast whole cumin seeds and grind fresh for extra depth.
  • For the Stir-Fry
  • 4 tbsp vegetable oil – or peanut/canola oil for high-heat cooking
  • ½ cup whole dried Chinese chilis – about 25–30 not meant to be eaten
  • 1 medium onion – halved sliced into ¼-inch wedges
  • 2 tbsp finely minced ginger – from a 2-inch piece
  • 5 garlic cloves – thinly sliced
  • ½ cup fresh cilantro coriander – roughly chopped
  • 1 tsp toasted sesame seeds – for finishing touch
  • To Serve
  • Steamed jasmine rice
  • Fried rice scallion pancakes, or flatbread (for fusion-style serving)
  • 💡 Serving tip: A wedge of lime brightens the spice and makes a surprising flavor contrast.

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.