4.9 from 76 votes
Real-Deal Xinjiang Cumin Lamb (孜然羊肉)
This Xinjiang Cumin Lamb features marinated lamb cubes coated in cornstarch, quickly pan-fried to develop a golden crust while keeping the inside tender and slightly pink. The lamb is stir-fried with a spice mix of cumin, chili flakes, sugar, and optional Sichuan peppercorns, along with dried chili peppers, onion, garlic, and ginger to create a fragrant, bold dish highlighted by the earthy warmth of cumin and the heat of dried chilies.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
4
servings
Calories:
319 kcal
Course:
Main Course
Cuisine:
Chinese
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 319
% 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.