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Real-Deal Xinjiang Cumin Lamb Recipe

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4 from 15 reviews

This Real-Deal Xinjiang Cumin Lamb recipe features tender lamb cubes marinated and stir-fried with aromatic cumin, dried chili peppers, ginger, garlic, and cilantro. Inspired by traditional Xinjiang cuisine, this dish balances spice and fragrance with a slight Sichuan peppercorn kick, delivering a deliciously bold and savory lamb dish perfect for a flavorful main course.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Lamb Marinade

  • 1 lb lamb leg, cut into 2/3″ (1.5-cm) cubes
  • 1 tablespoon soy sauce
  • 1 tablespoon Shaoxing wine (or dry sherry)
  • 1/2 teaspoon salt

Coating and Spice Mix

  • 1/4 cup cornstarch
  • 2 tablespoons cumin powder
  • 2 teaspoons Sichuan chili flakes (or Korean chili flakes)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon freshly ground Sichuan peppercorns (optional)

Cooking Ingredients

  • 4 tablespoons peanut oil (or vegetable oil)
  • 1/2 cup dried Chinese chili peppers
  • 1 small white onion, large diced
  • 1 thumb ginger, minced
  • 5 cloves garlic, sliced
  • 1 cup cilantro, chopped
  • Toasted sesame seeds for garnish (optional)

Instructions

  1. Marinate the Lamb: Combine lamb, soy sauce, Shaoxing wine, and salt in a large bowl. Mix well to coat the lamb evenly. Let it marinate for 20 minutes at room temperature or refrigerate for up to overnight to enhance flavor and tenderness.
  2. Prepare Spice Mix: In a small bowl, combine cumin powder, Sichuan chili flakes, sugar, and freshly ground Sichuan peppercorns (if using). Set aside to use during the cooking process.
  3. Coat the Lamb: Drain any excess liquid from the marinated lamb. Gradually add cornstarch a few tablespoons at a time, mixing until every piece is thoroughly coated, which helps achieve a crisp texture when frying.
  4. Pan-fry the Lamb: Heat 3 tablespoons of peanut oil in a large skillet over medium-high heat until hot. Add the lamb pieces in a single layer without overlapping. Let them cook undisturbed until the bottom is golden, about 1 minute. Flip and cook the other side until slightly golden but with the inside remaining slightly pink, about 30 to 40 seconds. Transfer the lamb to a large plate.
  5. Sauté Aromatics and Combine: Add the remaining 1 tablespoon of oil to the skillet, then add dried Chinese chili peppers, minced ginger, and sliced garlic. Stir to release their fragrance. Add the diced onion and cook for about 1 minute until it begins to soften. Return the lamb to the skillet and sprinkle the prepared spice mix over it. Stir quickly to coat the lamb evenly with the spices. Remove from heat and taste a piece; sprinkle more salt if needed.
  6. Finish and Serve: Add chopped cilantro, give everything a final stir, and transfer immediately to a serving plate. Optionally, garnish with toasted sesame seeds. Serve hot as a main dish to enjoy the authentic flavors of Xinjiang cumin lamb.

Notes

  • Marinating the lamb longer, up to overnight, intensifies the flavor and tenderizes the meat.
  • Adjust the amount of Sichuan chili flakes and dried chilies to control spiciness according to your preference.
  • Freshly ground Sichuan peppercorns add a unique numbing aroma but can be omitted if unavailable.
  • Cornstarch coating helps create a light crust and prevents the lamb from sticking during pan frying.
  • Use peanut oil or vegetable oil with a high smoke point to achieve a good sear.
  • Serve immediately after cooking to enjoy the lamb tender and flavorful.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://dishiary.com/real-deal-xinjiang-cumin-lamb-recipe/