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Bold and fragrant Xinjiang cumin lamb has become a go to for special evenings when I crave that hot sizzling plate of tender meat dusted with earthy spices just like the best Chinese restaurants. There is something about a dish that starts smoky and spicy on the skillet then ends with a bright pop of cilantro at the table.
This cumin lamb made me a stir fry convert. The first time I served it to friends they were shocked by how close it tasted to food we ate on our trip through western China. Now it is my answer whenever anyone asks for dinner ideas with wow factor.
Ingredients
- Lamb leg: cut into cubes for juicy bite sized pieces that stay tender during fast cooking buy fresh boneless leg with little fat for best results
- Soy sauce: for a splash of saltiness and umami choose good quality soy sauce or swap for tamari to make it gluten free
- Shaoxing wine or dry sherry: to add depth and mellow out any gaminess
- Salt: to bring all the flavors forward use fine sea salt for even seasoning
- Cornstarch: coats each lamb piece for extra crispness as it fries
- Cumin powder: gives this dish its earthy aroma toast whole seeds and grind for best freshness
- Sichuan or Korean chili flakes: to bring bold heat and color use less if you prefer milder flavor
- Sugar: tiny bit rounds out the spice and keeps it from tasting flat
- Sichuan peppercorns (optional): if you love that citrusy tingle crush them just before using
- Peanut oil or vegetable oil: for high heat frying
- Dried Chinese chili peppers: signature smoky heat find in Asian grocery store or use any dried mild red chili
- White onion: big diced to add sweet crunch that balances the spice
- Fresh ginger: minced in for a dose of warm aroma
- Garlic: sliced for savory punch
- Cilantro: last minute herb for freshness and finishing green taste buy a bunch with lively leaves
- Toasted sesame seeds (optional): for garnish and a hint of nutty flavor
Step-by-Step Instructions
- Marinate the Lamb:
- Combine the lamb cubes with soy sauce Shaoxing wine and salt in a large bowl. Mix thoroughly with your hand so each piece is glossy. Let this rest at room temperature for about twenty minutes or cover and chill for up to one day if prepping ahead.
- Mix the Spices:
- In a small bowl stir together the cumin powder chili flakes sugar and optional Sichuan peppercorns. Crushing the chili flakes makes the oil pop with color and flavor.
- Coat the Lamb:
- Just before you start cooking drain any extra liquid that might collect in your marinated lamb bowl. Sprinkle a few tablespoons of cornstarch at a time over the meat. Toss to coat evenly. This gives every bite that snap topped crisp texture.
- Sear the Lamb:
- Pour three tablespoons of oil into a large skillet or wok and set over medium high heat. When the surface shimmers add lamb in a single layer using tongs so no pieces overlap. Let them cook without touching for one full minute to form a golden crust underneath. Flip and cook just until the inside stays rosy and moist under the crispy outside about thirty seconds. Scoop out all lamb onto a plate to keep it juicy.
- Flavor the Oil:
- Add your remaining oil to the empty skillet followed right away by dried chilies ginger and garlic. Stir for just a few seconds until you smell their aroma escape.
- Build the Stir Fry:
- Toss in the diced onion. Stir quickly for about one minute so the onion edges soften but stay bright for texture.
- Spice and Finish:
- Return your crispy lamb pieces plus all their juices to the skillet. Sprinkle over your cumin spice mix and toss well to coat every piece. Remove the pan from the heat immediately so the spices do not burn. Taste a piece and adjust salt if needed.
- Add Freshness:
- Toss in the chopped cilantro and give the stir fry one last gentle tumble. Turn out onto a plate hot and sprinkle on sesame seeds if using. Serve right away for best flavor.
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The magic here comes from the quality of lamb it always amazes me how a simple marinade and spice blend can bring out that deep savory flavor. One time I made this for my family’s Lunar New Year dinner and everyone wanted to know the secret spice trick. It is honestly just using freshly ground cumin.
Storage Tips
Store any leftover cumin lamb in a tightly sealed container in the fridge. It keeps well for two days and reheats beautifully in a hot skillet. Avoid reheating in the microwave as it can make the lamb tough.
Ingredient Substitutions
If you cannot find Shaoxing wine use dry sherry. Tamari replaces soy sauce for a gluten free version. Vegetable oil stands in easily for peanut oil. For less heat use mild chili flakes or decrease the amount.
Serving Suggestions
This is perfect over steamed jasmine rice or tucked into flatbread for a Xinjiang inspired wrap. I love pairing it with crisp cucumber salad or sautéed greens for color and contrast.
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Cultural Context
Xinjiang cumin lamb is famous in the northwest region of China where lamb and spices star in daily cuisines. The bold seasoning reflects Silk Road influences and is a beloved street food. Cooking at home brings these smoky bright flavors to your own table in a way that feels both new and comfortingly familiar.
Recipe Questions
- → Can I substitute another meat for lamb?
Yes, beef can be used in place of lamb. Choose a cut suitable for quick stir frying, such as sirloin or flank steak.
- → How do I make this dish gluten-free?
Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine for a gluten-free version.
- → Does this dish have to be very spicy?
No, you can adjust the chili flakes and dried peppers to suit your heat preference without losing the signature flavor.
- → What's the best way to get crispy lamb pieces?
Coating the marinated lamb with cornstarch and searing quickly over high heat helps create a crispy exterior while keeping the inside juicy.
- → Which type of cumin works best here?
Ground cumin is most traditional, but toasting whole seeds and grinding them fresh will enhance the aroma and taste.
- → Is this dish good for sharing?
Absolutely! Serve family-style alongside rice or flatbreads to enjoy with a group.