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Xinjiang cumin lamb packs loads of punchy flavors with each tender bite. It’s a favorite of mine for those times when only sizzling spicy lamb sizzling out of the skillet and getting cooled off with fresh cilantro will do. That smoky start and bright fresh finish always make it feel like something special from my favorite Chinese spot.
Making this cumin lamb was what finally got me obsessed with stir fries. When I cooked it for my buddies, they couldn’t believe how much it tasted like the meals we’d had out west in China. Now anytime someone asks for a crowd-pleaser, this is my go-to answer.
Fresh Ingredients List
- Cilantro: toss in at the end to keep things bright and fresh grab a bundle that looks extra lively
- Lamb leg: cut into hearty chunks for tenderness and juiciness use lean boneless lamb for top results
- Soy sauce: splash in for salty and savory depth try a good bottle or swap with tamari for gluten free
- Dried Chinese chili peppers: brings that smoky signature taste grab from Asian markets or go with any mellow dried red chili you like
- Salt: brings flavors together use fine sea salt so it spreads evenly
- Shaoxing wine or dry sherry: for background warmth cuts through any strong lamb notes
- Cumin powder: what gives this dish its big cozy flavor try grinding up your own toasted seeds for extra punch
- Cornstarch: a quick toss on the lamb makes each piece fry up extra crispy
- Peanut oil or vegetable oil: stands up to hot frying without burning
- Sichuan or Korean chili flakes: kick up the heat use just a bit for something milder
- Sugar: just a pinch to mellow things out and balance the spice
- Sichuan peppercorns: not required but awesome for that hint of tongue-tingle crush right before tossing in
- Garlic: slice up for major umami pop
- White onion: dice big and toss in for sweetness and crunch right when things get spicy
- Fresh ginger: mince fine for cozy warmth and zing
- Toasted sesame seeds: sprinkle over at the end for a gentle nutty finish—totally up to you
Simple How-To Guide
- Top with Freshness:
- Right after you take the skillet off the heat, mix in a big handful of cilantro. If you’re feeling fancy, toss on sesame seeds. Scoop onto a plate and eat hot—you want that crispness.
- Season and Finish:
- Toss your crispy lamb right back into the skillet. Sprinkle over your spice blend and toss it all around so every piece gets coated. Taste and toss in a pinch more salt if needed. Pull the pan off the heat as soon as the spices smell big so they don’t scorch.
- Stir Fry Time:
- Push in the onion chunks and stir fast for about a minute. You want the edges to go see-through and sweet but no mushiness.
- Turn Up the Aroma:
- Add in any extra oil you have, followed by ginger, garlic, and dried chilies. Keep it moving for a few seconds… as soon as things smell punchy, you’re set.
- Crisp the Lamb:
- Drop some oil into your pan and heat it up on medium high. Lay the lamb in so none are stuck together. Let it sizzle for one minute undisturbed, then flip so both sides get crusty but the middle stays juicy. Don’t overcook—out onto a plate as soon as you see the rosy center.
- Starch It Up:
- Right before frying, dump off any liquid from marinating, then shake the cornstarch over the lamb and toss so each bit gets a light coat. That’s how you get the crunch.
- Spice Mix Prep:
- In a small bowl, combine cumin powder, chili flakes, some sugar, and maybe Sichuan peppercorns if you like a buzz. Break up chili flakes for max flavor in the oil.
- Soak in Flavor:
- Mix lamb pieces with soy, wine, and salt by hand in a big bowl so every side gets glossy. Let it hang out about twenty minutes at room temp, or cover and refrigerate it ahead of time for up to a day.
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What blows my mind every time is how much great flavor you can pull out of just decent lamb, a dead simple marinade, and loads of cumin. My family still brings up that Lunar New Year meal—turns out grinding your own cumin fresh is the ‘secret’ everyone’s crazy for.
Easy Storage
Put leftovers in a tight container and pop them in the fridge. You’re good for two days—warm it up fast in a skillet. Skip the microwave if you can since it makes the lamb chewy.
Switch-Ups
Can’t get Shaoxing? Dry sherry works too. For gluten issues, use tamari instead of soy. Peanut oil not available? Vegetable oil will do the trick. Dial down the chili flakes or pick a milder kind if you don’t like it hot.
Tasty Pairings
Spoon this over hot jasmine rice for comfort. Or roll it up in flatbread for a Xinjiang-your-way wrap. Crisp cucumber salad or sautéed greens make it pop even more.
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Why It Matters
This dish has fans all over northwestern China where lamb and bold spices rule. These huge flavors go back to Silk Road days, and you’ll see it served up by street vendors. Making it at home means pulling that smokiness and brightness right into your own kitchen in the best possible way.
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Recipe FAQs
- → Can I use another type of meat if I’m out of lamb?
Absolutely! Grab beef instead, like flank steak or sirloin—they sizzle up nice and quick for stir fry.
- → How can I make sure this is gluten-free?
Easy fix—just go with tamari in place of soy sauce, and pick dry sherry for the wine part to keep it gluten-free.
- → Does it have to be super spicy?
No way! You’re in charge of the chili, so toss in as little or as much as you want. The flavor stays awesome either way.
- → How do I get the lamb really crispy?
Coat your marinated lamb with cornstarch, then sear it quick in a hot skillet. That’s how you land that golden crust with juicy middles.
- → What kind of cumin should I use for this?
If time’s short, ground cumin is just fine. But if you toast up some whole seeds and crush them yourself, it brings way more flavor and aroma.
- → Is this a dish that's easy to serve to a group?
You bet! Set it out on a platter with some rice or flatbread. Let everyone grab what they want, family-style.