Real-Deal Xinjiang Cumin Lamb (Print-Friendly Version)

Juicy lamb, bold cumin spice, chili, onion, and cilantro—classic flavors from Xinjiang in a vibrant main dish.

# What You Need:

→ Lamb Marinade

01 - 450 g lamb leg, cut into 1.5 cm cubes
02 - 15 ml light soy sauce
03 - 15 ml Shaoxing wine or dry sherry
04 - 2.5 g fine sea salt

→ Coating

05 - 30 g cornstarch

→ Spice Mix

06 - 14 g ground cumin
07 - 4 g Sichuan or Korean chili flakes
08 - 2 g granulated sugar
09 - 0.5 g freshly ground Sichuan peppercorns (optional)

→ Stir-Fry

10 - 60 ml peanut oil or vegetable oil
11 - 10 g dried whole Chinese chili peppers
12 - 1 small white onion, large diced
13 - 1 thumb ginger, minced
14 - 5 garlic cloves, thinly sliced
15 - 25 g fresh cilantro, coarsely chopped
16 - Toasted sesame seeds, for garnish (optional)

# How to Make It:

01 - Combine lamb cubes with soy sauce, Shaoxing wine, and salt in a large bowl. Mix thoroughly and marinate for 20 minutes at room temperature or up to overnight in the refrigerator.
02 - In a small bowl, blend ground cumin, chili flakes, sugar, and Sichuan peppercorns until uniform. Set aside.
03 - Drain excess liquid from the marinated lamb. Add cornstarch gradually, tossing until every piece is evenly coated.
04 - Heat 45 ml oil in a large skillet over medium-high heat. When hot, add lamb pieces and distribute to avoid overlap. Cook undisturbed until golden on the bottom, about 1 minute. Flip and cook the other side until just colored, with the interior still pink, 30–40 seconds. Transfer to a large plate.
05 - Add the remaining 15 ml oil, dried chilies, minced ginger, and sliced garlic to the pan. Stir-fry briefly until fragrant. Incorporate onion and cook about 1 minute, just until starting to soften.
06 - Return lamb to the pan. Sprinkle over the prepared spice mix and immediately stir to coat lamb and aromatics evenly. Taste and adjust salt as needed.
07 - Add fresh cilantro and toss for a final mix. Plate promptly and garnish with toasted sesame seeds if desired. Serve hot as a main.

# Important Notes:

01 - For a gluten-free adaptation, substitute tamari for soy sauce and dry sherry for Shaoxing wine.

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