Cumin Lamb Stir-Fry
A quick and aromatic stir-fry featuring tender lamb slices tossed with bold cumin, fragrant garlic, and a hint of heat from dried chilies. This Xinjiang-inspired dish is packed with flavor and perfect for a weeknight dinner.
Story
This classic Chinese stir-fry showcases the beautiful marriage of cumin with tender lamb. The key is high heat and quick cooking to keep the meat juicy and tender.
Ingredients
lamb loin or leg, thinly sliced
300g
vegetable oil
3 tablespoons
dried red chilies
6-8 pieces
garlic cloves, minced
4
ginger, finely grated
1 tablespoon
green onions, chopped
3 stalks
fresh cilantro, rough chop
1/4 cup
ground cumin
1.5 teaspoons
Chinese cooking wine (Shaoxing)
2 tablespoons
light soy sauce
2 tablespoons
salt
to taste
white pepper
a pinch
Instructions
1
Prep the ingredients
Slice the lamb against the grain into thin strips. Chop the green onions, mince the garlic, grate the ginger, and roughly chop the cilantro. Having everything ready near the stove is essential for quick stir-frying.
2
Bloom the aromatics
Heat a wok or large skillet over high heat. Add the vegetable oil and swirl to coat. Toss in the dried chilies and stir-fry for 30 seconds until they darken slightly and become fragrant. Be careful not to burn them.
3
Sauté the aromatics
Add the garlic, ginger, and half of the green onions. Stir-fry for about 30 seconds until aromatic. The kitchen will start to smell amazing.
4
Cook the lamb
Add the lamb slices and immediately spread them out with a spatula. Let them sear for 30 seconds, then toss and stir-fry for another 1-2 minutes until the meat is no longer pink. High heat is key here.
5
Season and finish
Pour in the cooking wine and soy sauce, then sprinkle in the ground cumin, salt, and white pepper. Toss everything together for another minute. Add the remaining green onions and cilantro, give one final toss, and serve immediately over steamed rice.
