If you’re in the mood for a bold, aromatic, and unforgettable dish, this Xinjiang Cumin Lamb Stir Fry delivers a sizzling experience straight from China’s northwestern cuisine. It combines thinly sliced lamb with the earthy warmth of cumin, the tingle of Sichuan pepper, and the smoky kick of dried chili.
Originating from the Xinjiang region, this dish captures the essence of Uyghur flavors—simple yet robust, with a street-food edge that instantly hooks you. The technique? A quick marinade to tenderize, a custom spice blend, and a hot pan that seals in flavor fast. Served over fluffy rice, it’s both comforting and exhilarating.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Big Flavor, Fast Cooking – Bold spices meet tender lamb in under 30 minutes.
- Restaurant-Quality Texture – Baking soda tenderizes the lamb to perfection.
- Customizable Heat – Control the spice level by adjusting the dried chilis.
- Perfect with Rice or Noodles – Soaks up sauce and balances every bite.
- Impressively Authentic – Recreate a Chinese street food classic at home.
Unlike generic stir-fries, this recipe hits hard with aromatic spice, umami depth, and the signature cumin punch that defines Xinjiang cuisine. One bite will transport you across continents.
Ingredients Needed for Xinjiang Cumin Lamb Stir Fry
For the Lamb Marinade
- 500g (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.
How to Make Xinjiang Cumin Lamb Stir Fry
Step 1 – Marinate the Lamb
In a medium bowl, combine the lamb slices, soy sauce, Chinese cooking wine, salt, baking soda, and cornstarch. Mix thoroughly until all pieces are evenly coated.
Let it rest for 30 minutes at room temperature to allow the baking soda to work its magic.
Step 2 – Prepare the Spice Mix
In a small bowl, stir together the ground cumin, white sugar, and Sichuan pepper. Set aside.
🔥 Tip: Want a more intense flavor? Lightly toast the cumin in a dry pan until aromatic before mixing.
Step 3 – Sear the Lamb
Heat 3 tablespoons of oil in a large skillet or wok over medium-high heat until shimmering.
Add half the marinated lamb and spread it into a single layer. Sear undisturbed for 30 seconds, then stir-fry for 1 more minute, or until golden brown but still juicy. Remove to a plate.
Repeat with the remaining lamb. You shouldn’t need more oil.
Step 4 – Sauté Aromatics
In the same pan, add the final 1 tablespoon of oil. Toss in the dried chilis, ginger, and garlic. Stir constantly for 10 seconds—just enough to release the oils and aromas.
Then add the onion slices. Stir-fry for 2 minutes, until slightly softened but still crisp.
⚠️ Warning: Avoid burning the garlic—it will turn bitter quickly at high heat.
Step 5 – Finish the Stir-Fry
Return the cooked lamb to the pan. Sprinkle in the prepared spice mix and toss well to evenly coat the lamb and vegetables.
Add the fresh cilantro and toasted sesame seeds, and toss once more. Remove from heat immediately to preserve the herbs’ flavor and color.
🧂 Note: The dried chilis are used for aroma and spice—they’re not meant to be eaten whole.
Step 6 – Serve and Enjoy
Plate the stir-fry immediately over a bed of steamed rice or alongside warm flatbreads for a fusion twist.
Serve hot with extra cilantro and lime wedges on the side for a refreshing contrast.
Serving and Storage Tips
Serving Suggestions
- Pair with jasmine or basmati rice to soak up the savory sauce.
- Serve with scallion pancakes or flatbread for a street-food style twist.
- A crisp cucumber salad on the side helps cool the heat.
Storage & Reheating
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Reheat in a skillet over medium heat with a splash of water to revive the sauce and texture.
- Freezing not recommended—lamb texture changes and spices lose punch.
Helpful Notes
- Can I use beef? Yes! Flank or sirloin steak works if lamb isn’t available.
- Control the heat: Adjust chili quantity to taste—or remove seeds for a milder version.
- Herb substitute: If you’re not a cilantro fan, try Thai basil or flat-leaf parsley.
- Slice lamb partially frozen: It makes achieving thin, even slices easier.
- Double the spice mix: Save extra for rubs, grilled meats, or roasted veggies later.
Conclusion: The Bold, Spicy Stir-Fry You Didn’t Know You Needed
This Xinjiang Cumin Lamb Stir Fry is more than just another Asian-inspired dish—it’s a flavor explosion that brings together the sizzling heat of dried chilis, the earthy punch of cumin, and the richness of lamb. Each bite is deeply satisfying, aromatic, and surprisingly easy to pull off at home.
With just one pan and a few bold ingredients, you can turn dinner into an exciting adventure.
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💬 What twist did you try? More chili? Different herbs? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use beef or chicken instead of lamb?
Yes! Beef (like flank steak) or chicken thighs are great alternatives. Use the same slicing and marinade method, and adjust cooking times accordingly.
How spicy is this dish?
It’s moderately spicy due to the dried chilies and Sichuan pepper. You can reduce the heat by using fewer chilies or removing their seeds before cooking.
Is Xinjiang Cumin Lamb Stir Fry gluten-free?
It can be! Use gluten-free soy sauce and ensure your Chinese cooking wine or substitute (like dry sherry) is gluten-free. Double-check all spice labels.
Can I prepare this ahead of time?
Yes. Marinate the lamb up to 12 hours ahead. The spice mix can be made days in advance. Stir-fry everything fresh when ready to eat for best results.
What if I don’t have Sichuan pepper?
You can substitute with a little black pepper for heat, or skip it altogether. However, the tingling sensation is signature to this dish, so use it if possible.
Xinjiang Cumin Lamb Stir Fry
Ingredients
Method
- In a bowl, combine lamb with soy sauce, rice vinegar, sugar, salt, baking soda, and cornstarch. Mix well and marinate for 30 minutes.
- In a small bowl, mix ground cumin, sugar, and Sichuan pepper to make the spice blend. Set aside.
- 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.
- Add remaining oil to the pan. Stir-fry dried chilis, ginger, and garlic for about 10 seconds until fragrant.
- Add onion and stir-fry for 2 minutes until slightly softened.
- Return lamb to the pan, sprinkle over the spice mix, and toss to coat evenly.
- Add cilantro and sesame seeds, toss once more, then remove from heat and serve immediately.