Cumin Lamb
Cumin Lamb is a classic Northwest Chinese dish that perfectly combines tender lamb with the bold flavors of cumin and chili. Aromatic and slightly spicy, it's an excellent companion to steamed rice. Easy to prepare in just minutes, this recipe brings authentic restaurant flavor to your home kitchen.
Ingredients
13 items- Lamb tenderloin 300g
- Onion 1 medium
- Green bell pepper 1
- Cumin seeds 1 tbsp
- Ground cumin 1 tsp
- Chili powder 1 tsp
- Light soy sauce 2 tbsp
- Shaoxing wine 1 tbsp
- Salt 1/2 tsp
- Cornstarch 1 tbsp
- Cooking oil 3 tbsp
- Cilantro 1 small bunch
- Sugar 1/2 tsp
Nutrition
Steps （8 steps）
Slice 300g lamb tenderloin into 0.3cm thin slices. In a bowl, combine lamb with 1 tbsp Shaoxing wine, 1 tbsp light soy sauce, 1/2 tsp salt, 1 tbsp cornstarch, and a pinch of white pepper. Mix well with your hands until sticky, then add 1 tbsp cooking oil and mix again. Marinate for 15 minutes to tenderize and seal in flavors.
Prepare vegetables: julienne onion, seed and cut green pepper, chop cilantro. Make sauce: in a small bowl, mix 1 tbsp light soy sauce, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp sugar, and 2 tbsp water. Stir well and set aside.
Heat a wok over medium heat, add 2 tbsp oil and swirl to coat. Increase heat to high, when oil is shimmering (just starting to smoke), add lamb slices. Quickly stir-fry, separating pieces, for about 30 seconds until lamb changes color (browned on outside but still slightly pink inside). Immediately transfer to a plate. Do not overcook.
Leave a little oil in the wok, add 1 tbsp cumin seeds (lightly crushed) over medium heat. Stir for 10 seconds until fragrant. Add onion, turn heat to high, and stir-fry for about 1 minute until onion softens and cumin seeds darken.
Return lamb to wok, add green pepper pieces. Stir-fry over high heat for about 30 seconds to combine thoroughly.
Pour the prepared sauce along the edges of the wok. Continue stir-frying over high heat for about 20 seconds, allowing sauce to coat lamb and vegetables evenly. Taste and adjust salt if needed. The sauce should reduce slightly and cling to the ingredients.
Turn off heat. Add cilantro sections and toss with residual heat until combined. Cilantro adds freshness; do not cook further.
Transfer cumin lamb to a serving plate. Garnish with a few cilantro leaves. Serve immediately with steamed rice or flatbread.
Tips
1. Adding 1/4 tsp baking soda to the marinade can further tenderize the lamb, but be careful not to overdo it. 2. Crushing cumin seeds releases more aroma; do not skip this step. 3. High heat throughout is crucial for keeping lamb tender; total cooking time for lamb should not exceed 1 minute. 4. For extra heat, increase chili powder or add dried chili peppers.
You May Also Like
More recipes you might enjoy
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Dry-Fried Green Beans (Sichuan Style)
Classic Sichuan dry-fried green beans with a charred, chewy texture and spicy, numbing flavor. The beans are blister-fried until wrinkled and tender, then tossed with dried chilies and Sichuan peppercorns for an irresistibly addictive dish.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.