Cumin Lamb Stir-Fry
Cumin Lamb Stir-Fry, a specialty dish from Xinjiang. It is made with lamb leg meat, cilantro leaves, cumin, and various other seasonings. Cumin, originating from the ancient Silk Road, is a spice made from ground cumin seeds. During the cooking process, the aroma of cumin gradually releases as the temperature rises, and the lamb, infused with the fragrant cumin flavor, is quickly stir-fried in the pan, filling the entire kitchen with its enticing aroma.
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 8 mins
Total Time: 18 mins
Ingredients
  • 1 lb (453g) lamb leg (cut the lamb into cubes)
    • For the Marinade:
  • 1 tbsp (16g) soy sauce
  • 1 tbsp (15g) Shaoxing wine
  • 2 tsp (7g) cornstarch
  • 1 tbsp (6g) ground cumin
  • 1/2 tsp (3g) salt
  • 1 egg white
    • For the Stir-Fry:
  • 1 onion (cut into slices)
  • 3 tbsp (39g) vegetable oil
  • 1 tbsp (6g) cumin seeds
  • 1 tsp (1g) red pepper flakes
  • 1 tbsp (9g) white sesame seeds
  • Fresh cilantro (for garnish)
Instructions
  1. In a bowl, combine the lamb cubes with all the marinade ingredients: soy sauce, Shaoxing wine, cornstarch, ground cumin, salt and egg white. Mix well and let it marinate for at least 30 minutes in the refrigerator.
  2. In a small bowl, combine cumin seeds, red pepper flakes and white sesame seeds. Mix well.
  3. Heat 2 tablespoons (26g) of vegetable oil in a skillet over medium-high heat. Stir-fry the lamb cubes in the skillet until they turn brown. Remove the lamb from the skillet and set it aside.
  4. In the skillet, add more vegetable oil if necessary. Stir-fry the sliced onion for 2-3 minutes until slightly tender.
  5. Turn the heat to low, add the mixture of cumin seeds and sauté until fragrant. Return the cooked lamb to the skillet and toss to combine.
  6. Remove from heat and sprinkle fresh cilantro over the dish.
Recipe Notes

You can adjust the amount of red pepper flakes to control the level of spiciness in the dish according to your taste preferences.