Description
Savory Xinjiang Cumin Lamb Stir Fry for Flavor Lovers
Ingredients
Scale
- 500 g Lamb leg meat (or rump) (sliced 1/2 cm thick)
- 1 tbsp Soy sauce
- 1 tbsp Chinese cooking wine
- 1/2 tsp Cooking/kosher salt
- 1 1/4 tsp Baking soda
- 2 tbsp Cornflour/cornstarch
- 2 tbsp Cumin powder
- 1/2 tsp White sugar
- 1/2 tsp Ground Sichuan pepper
- 4 tbsp Vegetable oil
- 1/2 cup Dried Chinese chillis (25–30 pcs)
- 1 Onion (halved and sliced 8mm thick)
- 2 tbsp Ginger (finely minced)
- 5 cloves Garlic (finely sliced)
- 1/2 cup Coriander/cilantro (roughly chopped)
- 1 tsp Toasted sesame seeds
- Plain rice or fried rice
Instructions
- In a mixing bowl, mix lamb, soy sauce, Chinese cooking wine, salt, baking soda, and cornflour. Set aside for 30 minutes.
- In a small bowl, stir together cumin powder, white sugar, and ground Sichuan pepper to create a fragrant spice mix.
- Warm 3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Add half the marinated lamb, cook undisturbed for 30 seconds, then toss for 1 minute until golden. Repeat with remaining lamb.
- Add the remaining tablespoon of oil, toss in dried chillis, ginger, and garlic, stirring for about 10 seconds. Add sliced onion and sauté for 2 minutes until slightly softened.
- Gently reintroduce cooked lamb and sprinkle spice mix over top. Toss to ensure the lamb is evenly coated.
- Add chopped cilantro and toasted sesame seeds, toss one last time before serving over rice.
Notes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Xinjiang Cumin Lamb Stir Fry