Real-Deal Xinjiang Cumin Lamb (孜然羊肉)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
319 kcal
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Course
Main Course
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Cuisine
Chinese
Real-Deal Xinjiang Cumin Lamb (孜然羊肉)
Description
Real-Deal Xinjiang Cumin Lamb starts with lamb leg cut into cubes and marinated with soy sauce, Shaoxing wine, and salt. The lamb is dredged in cornstarch before pan-frying in peanut oil to achieve a lightly golden exterior while retaining a tender interior. A spice blend of cumin powder, Sichuan or Korean chili flakes, and sugar is prepared to add distinctive flavors.
In the stir-fry, dried Chinese chili peppers, ginger, and sliced garlic are cooked briefly to release aroma before adding diced onion. The lamb is returned to the skillet and cooked with the spice mix until evenly coated. Fresh cilantro adds brightness at the end, with optional toasted sesame seeds for garnish.
This dish offers a combination of spicy, savory, and aromatic notes with a contrast between the lamb's seared edges and tender inside. It reflects the bold flavors of Xinjiang cuisine and is typically served as a flavorful entree.
Ingredients
- 1 lb lamb leg , cut to 2/3" (1.5-cm) cubes
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/2 teaspoon salt
- 1/4 cup cornstarch
Spice mix
- 2 tablespoons cumin powder
- 2 teaspoons Sichuan chili flakes (or Korean chili flakes)
- 1/2 teaspoon sugar
- 1/4 teaspoon Sichuan peppercorns Optional, freshly ground
Stir fry
- 4 tablespoons peanut oil (or vegetable oil)
- 1/2 cup dried chili pepper Chinese variety
- 1 small white onion , large diced
- 1 thumb ginger , minced
- 5 cloves garlic , sliced
- 1 cup cilantro , chopped
- sesame seed Optional, toasted, for garnish
Instructions
- Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well. Let marinate for 20 minutes at room temperature, or in the fridge up to overnight.
- Combine the ingredients for the spice mix in a small bowl.
- When you’re ready to cook, drain the extra liquid from the bowl of lamb. Add the cornstarch, a few tablespoons at a time, and mix, until all the lamb pieces are coated.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat until hot. Add the lamb pieces and spread them out with a pair of tongs or chopsticks, so they don’t overlap. Let cook without touching until the bottom side turns golden, 1 minute or so. Flip the lamb and cook the other side until slightly golden, while the inside is still a bit pink, 30 to 40 seconds. Transfer the lamb to a big plate.
- Add the remaining 1 tablespoon oil, the dried Chinese chili peppers, ginger, and garlic. Stir a few times to release the fragrance. Add the onion. Stir and cook for about 1 minute, until the onion just starts to turn tender. Add back the lamb and sprinkle the spice mix all over. Stir immediately to coat the lamb with spice. Remove the pan from the stove and carefully try one piece of lamb. Sprinkle a bit more salt on it, if needed.
- Add the cilantro and give it a final stir. Transfer everything to a big plate immediately. Serve hot as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 319kcal | 16% |
| Carbohydrates | 11.8g | 4% |
| Protein | 23.6g | 47% |
| Fat | 19.6g | 30% |
| Saturated Fat | 4.3g | 22% |
| Cholesterol | 69mg | 23% |
| Sodium | 577mg | 24% |
| Potassium | 390mg | 8% |
| Fiber | 0.8g | 3% |
| Sugar | 0.8g | 2% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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