Irresistible Xinjiang Cumin Lamb

Bold and fragrant Xinjiang cumin lamb has become a go to for special evenings when I crave that hot sizzling plate of tender meat dusted with earthy spices just like the best Chinese restaurants. There is something about a dish that starts smoky and spicy on the skillet then ends with a bright pop of cilantro at the table.

This cumin lamb made me a stir fry convert. The first time I served it to friends they were shocked by how close it tasted to food we ate on our trip through western China. Now it is my answer whenever anyone asks for dinner ideas with wow factor.

Ingredients

• Lamb leg: cut into cubes for juicy bite sized pieces that stay tender during fast cooking buy fresh boneless leg with little fat for best results
• Soy sauce: for a splash of saltiness and umami choose good quality soy sauce or swap for tamari to make it gluten free
• Shaoxing wine or dry sherry: to add depth and mellow out any gaminess
• Salt: to bring all the flavors forward use fine sea salt for even seasoning
• Cornstarch: coats each lamb piece for extra crispness as it fries
• Cumin powder: gives this dish its earthy aroma toast whole seeds and grind for best freshness
• Sichuan or Korean chili flakes: to bring bold heat and color use less if you prefer milder flavor
• Sugar: tiny bit rounds out the spice and keeps it from tasting flat
• Sichuan peppercorns: optional if you love that citrusy tingle crush them just before using
• Peanut oil or vegetable oil: for high heat frying
• Dried Chinese chili peppers: signature smoky heat find in Asian grocery store or use any dried mild red chili
• White onion: big diced to add sweet crunch that balances the spice
• Fresh ginger: minced in for a dose of warm aroma
• Garlic: sliced for savory punch
• Cilantro: last minute herb for freshness and finishing green taste buy a bunch with lively leaves
• Toasted sesame seeds: optional for garnish and a hint of nutty flavor

Step-by-Step Instructions

Marinate the Lamb:

Combine the lamb cubes with soy sauce Shaoxing wine and salt in a large bowl. Mix thoroughly with your hand so each piece is glossy. Let this rest at room temperature for about twenty minutes or cover and chill for up to one day if prepping ahead.

Mix the Spices:

In a small bowl stir together the cumin powder chili flakes sugar and optional Sichuan peppercorns. Crushing the chili flakes makes the oil pop with color and flavor.

Coat the Lamb:

Just before you start cooking drain any extra liquid that might collect in your marinated lamb bowl. Sprinkle a few tablespoons of cornstarch at a time over the meat. Toss to coat evenly. This gives every bite that snap topped crisp texture.

Sear the Lamb:

Pour three tablespoons of oil into a large skillet or wok and set over medium high heat. When the surface shimmers add lamb in a single layer using tongs so no pieces overlap. Let them cook without touching for one full minute to form a golden crust underneath. Flip and cook just until the inside stays rosy and moist under the crispy outside about thirty seconds. Scoop out all lamb onto a plate to keep it juicy.

Flavor the Oil:

Add your remaining oil to the empty skillet followed right away by dried chilies ginger and garlic. Stir for just a few seconds until you smell their aroma escape.

Build the Stir Fry:

Toss in the diced onion. Stir quickly for about one minute so the onion edges soften but stay bright for texture.

Spice and Finish:

Return your crispy lamb pieces plus all their juices to the skillet. Sprinkle over your cumin spice mix and toss well to coat every piece. Remove the pan from the heat immediately so the spices do not burn. Taste a piece and adjust salt if needed.

Add Freshness:

Toss in the chopped cilantro and give the stir fry one last gentle tumble. Turn out onto a plate hot and sprinkle on sesame seeds if using. Serve right away for best flavor.

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The magic here comes from the quality of lamb it always amazes me how a simple marinade and spice blend can bring out that deep savory flavor. One time I made this for my family’s Lunar New Year dinner and everyone wanted to know the secret spice trick. It is honestly just using freshly ground cumin.

Storage Tips

Store any leftover cumin lamb in a tightly sealed container in the fridge. It keeps well for two days and reheats beautifully in a hot skillet. Avoid reheating in the microwave as it can make the lamb tough.

Ingredient Substitutions

If you cannot find Shaoxing wine use dry sherry. Tamari replaces soy sauce for a gluten free version. Vegetable oil stands in easily for peanut oil. For less heat use mild chili flakes or decrease the amount.

Serving Suggestions

This is perfect over steamed jasmine rice or tucked into flatbread for a Xinjiang inspired wrap. I love pairing it with crisp cucumber salad or sautéed greens for color and contrast.

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Cultural Context

Xinjiang cumin lamb is famous in the northwest region of China where lamb and spices star in daily cuisines. The bold seasoning reflects Silk Road influences and is a beloved street food. Cooking at home brings these smoky bright flavors to your own table in a way that feels both new and comfortingly familiar.

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Frequently Asked Questions About Recipes

→ Can I use another type of meat if I’m out of lamb?

Totally! Beef works great. Pick something you can stir fry fast like sirloin or flank steak.

→ How can I make sure this is gluten-free?

Just swap in tamari for soy sauce and try dry sherry instead of Shaoxing wine to skip the gluten.

→ Does it have to be super spicy?

Nope! You get to decide how much chili goes in. Use less or more to match your taste and you won’t lose the delicious flavor.

→ How do I get the lamb really crispy?

Toss the marinated lamb in cornstarch and hit a hot pan. Quick searing is the trick for getting that crunch outside and juicy inside.

→ What kind of cumin should I use for this?

Go for ground cumin if you’re in a rush. But if you toast whole cumin seeds and grind them, you’ll notice the boost in flavor and fragrance.

→ Is this a dish that's easy to serve to a group?

For sure! Set it out family style with rice or some flatbread, and let everybody dig in.