Xinjiang Cumin Lamb Stir Fry

Introduction

Xinjiang Cumin Lamb Stir Fry is a packed dish filled with rich flavors and aromas. Originating from the Xinjiang region in China, this dish combines tender lamb, aromatic spices, and vibrant vegetables. The unique blend of cumin and Sichuan pepper gives this stir fry a distinct taste, making it a favorite among lovers of Chinese cuisine.

Why Make This Recipe

This recipe is perfect for those who enjoy a blend of spice and savory flavors. It’s quick, easy to make, and is an excellent way to impress your family or friends. In addition, the use of fresh ingredients and spices means you can enjoy a home-cooked meal without the preservatives found in takeout.

How to Make Xinjiang Cumin Lamb Stir Fry

The steps below will guide you through creating the flavorful Xinjiang Cumin Lamb Stir Fry right at home.

Ingredients:

500g/1 lb boneless lamb leg meat or rump, sliced 1/2 cm (1/5" thick)
1 tbsp soy sauce, light or all-purpose (not dark or sweet)
1 tbsp Chinese cooking wine
1/2 tsp cooking/kosher salt
1 1/4 tsp baking soda, sifted if lumpy
2 tbsp cornflour/cornstarch
2 tbsp cumin powder
1/2 tsp white sugar
1/2 tsp ground Sichuan pepper
4 tbsp vegetable oil or canola, peanut
1/2 cup dried Chinese chillis, whole, 25-30 pcs
1 onion, halved then sliced 8mm (1/4" thick)
2 tbsp finely minced ginger
5 cloves garlic, finely sliced
1/2 cup coriander/cilantro, roughly chopped
1 tsp toasted sesame seeds
Plain rice or fried rice

Directions:

Marinade: Combine the lamb, soy sauce, Chinese cooking wine, salt, baking soda, and cornflour in a mixing bowl. Mix well, then set aside to marinate for 30 minutes.
Spice Mix: In a small bowl, mix the cumin powder, white sugar, and ground Sichuan pepper to create a spice mix.
Cook Lamb: Heat 3 tablespoons of oil in a large non-stick skillet over medium-high heat. Add half the lamb and spread it in a single layer. Leave it for 30 seconds, then toss for another minute until slightly golden. Remove and repeat with remaining lamb.
Sauté Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the dried chillis, ginger, and garlic. Stir for about 10 seconds to release their flavors, then add the onion. Cook for 2 minutes until the onion starts to soften.
Spiced Lamb: Add the cooked lamb to the skillet and sprinkle the spice mix over it. Toss well to coat the lamb evenly with spices.
Finish Dish: Stir in the chopped cilantro and sesame seeds. Serve the stir fry over rice!

How to Serve Xinjiang Cumin Lamb Stir Fry

Serve your Xinjiang Cumin Lamb Stir Fry over plain rice or fried rice for a satisfying meal. You can also garnish with extra cilantro for added freshness.

How to Store Xinjiang Cumin Lamb Stir Fry

If you have leftovers, store them in an airtight container in the refrigerator. They should keep well for up to 2-3 days. Reheat in a pan over medium heat before serving again.

Tips to Make Xinjiang Cumin Lamb Stir Fry

Make sure to slice the lamb thinly to ensure it cooks evenly and remains tender.
Adjust the amount of dried chillies based on your heat preference.
Feel free to add other vegetables like bell peppers or carrots for extra crunch and nutrition.

Variation

You can substitute lamb with beef or chicken if you prefer. Each variation brings a different flavor profile while still allowing you to enjoy this delicious stir fry.