Cumin Lamb Stir-Fry (孜然羊肉)
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Marinate
10 mins
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Total Time
25 mins
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Servings
3 servings
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Calories
603 kcal
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Course
Main Course
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Cuisine
Chinese
Cumin Lamb Stir-Fry (孜然羊肉)
Description
This Cumin Lamb Stir-Fry uses lamb cuts like leg, rump, or loin, cut into uniform cubes and marinated with ground cumin, soy sauce, rice wine, and cornstarch, which helps seal in moisture while flavoring the meat. The lamb is quickly seared over high heat to retain its tenderness and juiciness before removing from the pan. Cumin seeds and chili flakes are toasted briefly in the remaining oil to release their fragrance without burning. Returning the lamb along with red onion slices to the pan allows the flavors to meld while the onion softens. The inclusion of cilantro adds a bright, fresh element at the end. The dish balances spicy heat and the earthy aroma of cumin, with well-cooked lamb pieces that remain tender and flavorful throughout.
Ingredients
- 1 lb lamb leg, rump(chump), or loin cuts
- 1 tablespoon cumin powder
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce light
- 1 tablespoon Shaoxing rice wine
- 3 tablespoon neutral cooking oil divided
- 1 tablespoon cumin seeds
- 1 tablespoon chili flakes or to taste (see note 1)
- 1 small red onion sliced
- ¼ teaspoon salt
- 1 bunch cilantro aka coriander
Instructions
Marinate the lamb
- Cut the lamb into even-sized cubes (about ¾ inch/2 cm). Put them into a bowl.
- Add cumin powder, cornstarch, light soy sauce and Shaoxing rice wine. Mix and rub to coat the lamb evenly.
- Then add 1 tablespoon of oil to seal the marinated meat. Leave to rest for about 10 minutes.
Stir-fry the dish
- Heat a wok/skillet until it becomes very hot. Add the remaining 2 tablespoons of oil (if using cookware with a non-stick coating, make sure to add oil then heat it).
- Over high heat, stir in the marinated lamb cubes. Keep tossing to sear evenly. As soon as the meat loses the pinkness on the surface, transfer it out to a plate leaving any oil in the wok/skillet.
- Turn the heat to low (or temporarily remove the wok/skillet from the burner if using an electric cooker). Put in cumin seeds and chili flakes. Briefly toast them in oil to release their aroma. Be careful not to burn them though (see note 2).
- Return the lamb, along with sliced onion, to the wok. Turn up the heat to high and stir-fry for 30-60 seconds or so (see note 3).
- Sprinkle salt over and add cilantro. Give everything a quick stir then dish it out. Serve immediately with steamed rice.
Notes
- Choose chili flakes based on heat preference; coarsely ground chili peppers work best for controlled spiciness.
- If using finely ground dried chili, add it only when returning lamb to the pan to avoid burning.
- Avoid overcooking lamb to keep it tender; cook until the interior just loses its pinkness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 603 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 603kcal | 30% |
| Carbohydrates | 9g | 3% |
| Protein | 27g | 54% |
| Fat | 51g | 78% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 110mg | 37% |
| Sodium | 676mg | 28% |
| Potassium | 539mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1022IU | 20% |
| Vitamin C | 4mg | 4% |
| Calcium | 82mg | 8% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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