Chinese
Cumin Lamb (Zi Ran Yang Rou)
Thin slices of lamb are quickly passed through hot oil, then tossed in a wok with toasted cumin, dried chiles, onion, and cilantro. The finished dish should be fragrant, slightly smoky, and dry rather than saucy.
Watch it madeFood52 · 19:25
Ingredients
- Lamb leg or shoulder, thinly sliced across the grain300 g
- Light soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1 tsp
- Salt1/2 tsp, divided
- White pepper1/4 tsp
- Neutral oil3 tbsp
- Cumin seeds2 tsp
- Ground cumin1 1/2 tsp
- Dried Chinese chiles, cut into sections6
- Sichuan peppercorns, lightly crushed1/2 tsp
- Garlic, thinly sliced3 cloves
- Ginger, finely julienned1 tbsp
- Yellow onion, thinly sliced1/2 medium
- Sugar1/4 tsp
- Toasted sesame seeds1 tsp
- Cilantro, cut into 4 cm lengths1 small handful
- Scallion, cut into 4 cm lengths1
Method
- Combine the lamb with light soy sauce, Shaoxing wine, cornstarch, 1/4 teaspoon salt, and white pepper, then marinate for 15 minutes.
- Toast the cumin seeds in a dry wok over medium heat until fragrant, then lightly crush half of them and keep all the cumin nearby.
- Heat the wok over high heat until smoking, add the oil, then spread in the lamb and let it sear briefly before stir-frying until the slices just change color.
- Remove the lamb to a plate, leaving about 1 tablespoon oil in the wok.
- Add the dried chiles and Sichuan peppercorns to the hot oil and stir-fry for a few seconds until aromatic but not blackened.
- Add the garlic, ginger, and onion, then stir-fry over high heat until the onion edges soften and char lightly.
- Return the lamb to the wok and add the toasted cumin seeds, ground cumin, remaining 1/4 teaspoon salt, and sugar.
- Toss vigorously for 30 to 60 seconds until the lamb is coated in spices and the wok smells smoky and fragrant.
- Turn off the heat, toss in the sesame seeds, cilantro, and scallion, then serve immediately.
Common questions
Can I substitute another cut of lamb for lamb leg or shoulder?
Yes. Leg or shoulder works best because they stay tender when sliced thin and stir-fried quickly. If needed, use boneless lamb loin, but reduce cooking time further since it overcooks fast and can turn dry.
How long should I marinate the lamb, and can I marinate it longer?
Fifteen minutes is enough for thin slices to season and coat. You can marinate up to 1 hour in the fridge, but longer is usually unnecessary and the cornstarch coating may get a bit pasty.
What are the most common mistakes when making cumin lamb?
The biggest mistakes are overcrowding the wok, which steams the lamb, and burning the cumin or chiles. Also avoid overcooking the lamb—sear briefly, then finish fast so the meat stays juicy and tender.
How should I store leftovers, and how long do they keep?
Cool quickly, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet or wok just until warmed through; microwaving can make the lamb tougher and the aromatics soggy.
What should I serve with cumin lamb?
Serve it with steamed rice to balance the salt and heat, or with hand-pulled noodles, scallion pancakes, or plain flatbread. A simple cucumber salad or stir-fried greens also helps cut the richness.