Cumin Lamb
User Reviews
4.9
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Prep Time
35 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4
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Calories
445 kcal
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Course
Main Course
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Cuisine
Chinese
Cumin Lamb
Description
This recipe begins by marinating lamb with cumin powder, cornstarch, soy sauce, Shaoxing rice wine, and optional oil to tenderize and flavor the meat. Toasting cumin seeds separately brings out their fragrance before adding to the stir-fry. Cooking the lamb over high heat quickly sears the exterior, creating a crisp texture that contrasts with the tender interior. The inclusion of chopped red chili peppers and Sichuan red pepper flakes imparts heat and depth.
Scallions and cilantro added at the end provide fresh herbal notes and color. The slight sugar addition balances the savory and spicy flavors. The dish is traditionally served hot with plenty of white rice to complement its bold spices.
Cumin Lamb highlights the aromatic qualities of cumin, spicy chili, and fresh herbs, making it a hearty and flavorful option among lamb dishes.
Ingredients
To marinate the lamb:
- 1 pound lamb (450g, preferably shoulder, cut into ½-inch by 2-inch pieces)
- 1 tablespoon cumin
- 1 1/2 teaspoons cornstarch
- 1 tablespoon neutral cooking oil optional, if you have a fattier cut of lamb, generic cooking oil
- 1 tablespoon soy sauce light
- 1 tablespoon Shaoxing rice wine
For the rest of the dish:
- 2 tablespoons cumin seeds
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 red chili peppers (chopped)
- 1/2 teaspoon Sichuan red pepper flakes (or chili powder)
- 1/4 teaspoon sugar
- 2 scallions (chopped)
- cilantro large handful chopped
- salt (to taste)
Instructions
- Pad lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade ingredients in a bowl. Set aside and let marinate for 30 minutes.
- Once the lamb has been marinated, heat a wok over medium heat. Add the cumin seeds to the wok and dry toast them until fragrant. Turn off the heat, remove the cumin from the wok, and set aside.
- Now heat the wok over the highest setting until it starts to smoke. Add two tablespoons of oil to coat the wok, and then immediately add the lamb. Sear the meat until it turns brown and starts to crisp slightly. The high heat will sear the meat, but keep it tender as well.
- Now add the cooked cumin seeds, chili, red pepper flakes (or powder), sugar, scallions, cilantro, and salt. Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. Serve hot with plenty of white rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 4g | 1% |
| Protein | 20g | 40% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 83mg | 28% |
| Sodium | 478mg | 20% |
| Potassium | 371mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 2mg | 2% |
| Calcium | 64mg | 6% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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