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Real-Deal Xinjiang Cumin Lamb Recipe

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4.4 from 12 reviews

This Real-Deal Xinjiang Cumin Lamb is a flavorful Chinese dish featuring tender lamb cubes marinated and stir-fried with a bold spice mix including cumin, Sichuan chili flakes, and dried chili peppers. The lamb is cooked to achieve a golden crust while remaining juicy inside, then combined with aromatic ginger, garlic, and onion, finished with fresh cilantro and optional toasted sesame seeds for a fragrant, spicy main dish inspired by Xinjiang cuisine.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Meat and Marinade

  • 1 lb lamb leg, cut to 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 and Garnish

  • 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 cubes, soy sauce, Shaoxing wine, and salt in a large bowl. Mix well and let marinate for 20 minutes at room temperature, or refrigerate up to overnight to deepen the flavor.
  2. Prepare the Spice Mix: In a small bowl, combine cumin powder, Sichuan chili flakes, sugar, and optional ground Sichuan peppercorns. Set aside.
  3. Coat the Lamb: Drain any excess liquid from the marinated lamb. Gradually add cornstarch a few tablespoons at a time and toss until all pieces are evenly coated in a thin layer of cornstarch.
  4. Pan-Fry the Lamb: Heat 3 tablespoons of oil in a large skillet over medium-high heat until hot. Spread the lamb pieces in a single layer without overlapping. Let them cook undisturbed until the bottom side turns golden, about 1 minute. Flip and cook the opposite side for 30 to 40 seconds until slightly golden but lamb remains a bit pink inside. Transfer the lamb to a large plate.
  5. Sauté Aromatics and Combine Spices: Add the remaining 1 tablespoon oil to the skillet along with dried Chinese chili peppers, minced ginger, and sliced garlic. Stir a few times to release their fragrance. Add diced onion and cook for approximately 1 minute until it begins to soften. Return the lamb to the pan and sprinkle the prepared spice mix evenly over the meat. Toss immediately to coat the lamb well in spices. Remove pan from heat and taste one piece of lamb; add more salt if desired.
  6. Finish with Cilantro and Serve: Add chopped cilantro to the pan and give everything one last stir to combine. Transfer the dish to a large serving plate and garnish with toasted sesame seeds if using. Serve hot as a main course.

Notes

  • Marinating the lamb overnight intensifies flavor and tenderness.
  • Adjust the level of chili flakes according to your heat preference.
  • If fresh Sichuan peppercorns are unavailable, they can be omitted or substituted with regular black pepper for a milder effect.
  • Use peanut oil for authentic flavor, but vegetable oil works well for a neutral taste.
  • Serve with steamed rice or flatbread to complement the spiced lamb.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese (Xinjiang)

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