If you have a craving for something bold, aromatic, and packed with smoky warmth, then you are going to love this Xinjiang Cumin Lamb Stir Fry Recipe. It bursts with the vibrant spices and tender lamb that make every bite unforgettable. This dish is a glorious showcase of Xinjiang cuisine that perfectly balances fragrant cumin, fiery dried chilies, and silky, caramelized onions—resulting in a stir fry that’s incredibly quick to whip up but delivers deep, authentic flavors that you’ll want to savor time and again.
Ingredients You’ll Need
Getting this Xinjiang Cumin Lamb Stir Fry Recipe just right depends on a handful of simple yet crucial ingredients. Each one plays an important role, whether it’s tenderizing the lamb, layering the flavors, or adding that signature color and texture you expect from this dish.
- Lamb leg meat: Boneless and thinly sliced for maximum tenderness and quick cooking.
- Soy sauce: Adds umami depth and a subtle saltiness—choose light or all-purpose for best results.
- Chinese cooking wine: Enhances aroma and helps tenderize the lamb brilliantly.
- Baking soda: An insider’s tip for making the lamb incredibly soft and juicy.
- Cornflour/cornstarch: Coats the meat to lock in moisture and create a silky finish.
- Cumin powder: The star spice, providing that earthy, smoky punch that defines this recipe.
- White sugar: Balances the heat and adds a touch of caramel warmth.
- Sichuan pepper: Brings a subtle citrusy numbing effect to complement the spices.
- Vegetable oil: For stir-frying, use a neutral oil like canola or peanut for high heat stability.
- Dried Chinese chilies: Pack a spicy kick and infuse the dish with bold flavor without overpowering.
- Onion: Sliced thick for sweetness and texture contrast.
- Fresh ginger and garlic: Aromatics that awaken the senses instantly.
- Cilantro: Fresh and vibrant for a bright finishing note.
- Toasted sesame seeds: Adds nuttiness and a lovely crunch at the end.
- Plain or fried rice: Perfect for soaking up all the delicious sauce and spices.
How to Make Xinjiang Cumin Lamb Stir Fry Recipe
Step 1: Marinate the Lamb
Start by combining your lamb slices with soy sauce, Chinese cooking wine, salt, baking soda, and cornstarch in a bowl. This marinade tenderizes the meat and prepares it to soak up those incredible flavors. Let it rest for 30 minutes at room temperature—this step is key for getting that melt-in-your-mouth texture.
Step 2: Prepare the Spice Mix
While the lamb marines, mix cumin powder, white sugar, and ground Sichuan pepper in a small bowl. This potent mix is where your dish really begins to take on its characteristic flavor profile, providing that tantalizing balance of heat, citrus notes, and earthy warmth.
Step 3: Cook the Lamb
Heat 3 tablespoons of vegetable oil over medium-high heat in a large non-stick skillet. Add half of the marinated lamb in a single layer, leaving it for 30 seconds so it can slightly sear. Toss and stir with wooden spoons for about 1 minute, letting the lamb develop a light golden hue. Remove the cooked lamb to a plate and repeat with the rest—no extra oil needed if your pan is hot.
Step 4: Sauté Aromatics
In the same pan, heat the remaining tablespoon of oil. Quickly stir-fry dried chilies, ginger, and garlic for about 10 seconds to release their fragrant oils. Then add sliced onions, cooking for 2 minutes just until they start to soften but still retain a bit of crunch—every texture in this dish counts!
Step 5: Add Spiced Lamb
Return the lamb to the pan and sprinkle your cumin-spice mix over all the ingredients. Toss everything together thoroughly so every piece of lamb and every onion slice is evenly coated with that smoky, spicy seasoning. This is where the flavors meld fabulously.
Step 6: Finish and Toss
Finally, add freshly chopped cilantro and toasted sesame seeds to the stir fry. Give everything a last quick toss to incorporate these fresh and nutty accents, then your Xinjiang Cumin Lamb Stir Fry is ready to serve. Remember, the dried chilies are just for flavor infusion and not meant to be eaten whole!
How to Serve Xinjiang Cumin Lamb Stir Fry Recipe
Garnishes
Fresh coriander and toasted sesame seeds not only brighten the dish visually but add layers of texture and aroma that make each bite exciting. A squeeze of lime or a sprinkle of extra cumin powder can also enhance the flavor if you want to personalize your serving.
Side Dishes
This stir fry pairs beautifully with simple steamed jasmine rice or fluffy fried rice to catch every hint of the sauce. A side of crisp cucumber salad or lightly pickled vegetables offers a refreshing counterpoint to the richness and spice.
Creative Ways to Present
Try plating your stir fry in a rustic cast-iron skillet to keep it warm and create a cozy vibe. For a more casual twist, serve it as a filling in steamed buns or inside warmed flatbreads with some fresh herbs and crunchy vegetables for a handheld delight.
Make Ahead and Storage
Storing Leftovers
Store any leftover Xinjiang Cumin Lamb Stir Fry in an airtight container in the refrigerator for up to 2 days. The flavors deepen overnight, making your next meal just as delightful.
Freezing
This dish freezes well if you want to prepare in advance. Cool the stir fry completely, then pack it into freezer-safe containers. It can be frozen for up to 1 month without losing much flavor or texture.
Reheating
Reheat gently in a skillet over medium-low heat to retain the lamb’s tenderness and prevent the spices from burning. Add a splash of water or broth if it seems dry and toss until heated through.
FAQs
Can I use a different cut of lamb for this recipe?
Absolutely! While boneless leg or rump works best for tenderness and flavor, you can also use shoulder meat, though it may need slightly longer cooking time to become tender.
How spicy is the Xinjiang Cumin Lamb Stir Fry?
The heat level primarily depends on the number of dried chilies used. This recipe offers a balanced medium heat, but you can adjust the chilies up or down to suit your palate.
What can I substitute for Chinese cooking wine?
If you don’t have Chinese cooking wine, dry sherry or a mild white wine works as a good substitute to add that subtle depth of flavor.
Is cumin powder essential in this recipe?
Yes, cumin is the signature spice in this dish, giving it the characteristic earthy and smoky flavor. Using fresh, good-quality cumin powder will make a big difference.
Can I make this dish vegetarian?
While the traditional Xinjiang Cumin Lamb Stir Fry Recipe is meat-based, you can substitute firm tofu or seitan and follow similar marination and cooking methods for a vegetarian take.
Final Thoughts
This Xinjiang Cumin Lamb Stir Fry Recipe is truly a gem for anyone who loves bold flavors and quick, satisfying meals. It’s fantastic for weeknights or any time you want to impress with a dish that feels exotic yet approachable. Give it a try, and you might find yourself making it again and again—it’s that good!
Print
Xinjiang Cumin Lamb Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese (Xinjiang)
Description
This Xinjiang Cumin Lamb Stir Fry is a vibrant and aromatic dish featuring tender slices of lamb marinated and stir-fried with a bold blend of cumin, Sichuan pepper, dried Chinese chilies, garlic, and ginger. The dish combines spicy, savory, and fragrant flavors characteristic of Northwestern Chinese cuisine, served best over steamed or fried rice for a hearty meal.
Ingredients
Meat and Marinade
- 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
Spice Mix
- 2 tbsp cumin powder
- 1/2 tsp white sugar
- 1/2 tsp ground Sichuan pepper
Vegetables and Aromatics
- 1/2 cup dried Chinese chilies, whole (25–30 pieces)
- 1 onion, halved then sliced 8mm / 1/4″ thick
- 2 tbsp finely minced ginger (~5cm / 2″ piece)
- 5 cloves garlic, finely sliced
- 1/2 cup coriander/cilantro, roughly chopped
- 1 tsp toasted sesame seeds
Oils and Others
- 4 tbsp vegetable oil (or canola, peanut oil)
- Plain rice or fried rice (for serving)
Instructions
- Marinate the Lamb: Combine the sliced lamb with soy sauce, Chinese cooking wine, salt, baking soda, and cornflour in a mixing bowl. Mix thoroughly and set aside to marinate for 30 minutes at room temperature to tenderize the meat and allow flavors to develop.
- Prepare the Spice Mix: In a small bowl, mix together the cumin powder, white sugar, and ground Sichuan pepper carefully to combine all spices evenly; this mixture will add the distinctive aromatic and spicy notes to the dish.
- Cook the Lamb: Heat 3 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add half of the marinated lamb, spreading it evenly in a single layer. Let it sear undisturbed for 30 seconds, then use two wooden spoons to toss and stir for another minute until slightly golden. Remove the cooked lamb from the skillet, then repeat the process with the remaining lamb without adding more oil.
- Sauté Aromatics: In the same skillet, heat the remaining 1 tablespoon of oil. Add the dried Chinese chillies, minced ginger, and sliced garlic, stirring quickly for about 10 seconds until fragrant. Then add the sliced onion and cook for 2 minutes until just beginning to soften, releasing their sweetness and aroma.
- Add Spiced Lamb: Return the cooked lamb to the skillet and sprinkle the prepared spice mix evenly over the ingredients. Toss everything well to ensure the lamb and aromatics are thoroughly coated with the cumin and Sichuan pepper mix for an even flavor distribution.
- Finish the Dish: Stir in the chopped cilantro and toasted sesame seeds, tossing quickly to integrate fresh herbal notes and a subtle nutty crunch. Serve the spicy cumin lamb hot over plain steamed or fried rice, noting that the dried chillies are used for flavor and are not meant to be eaten directly.
Notes
- Note 1: Slicing the lamb thinly helps it cook quickly and absorb more marinade flavor.
- Note 2: Chinese cooking wine adds depth and umami; substitute dry sherry if unavailable.
- Note 3: Baking soda helps tenderize the lamb; ensure it is sifted to avoid lumps.
- Note 4: Freshly grind Sichuan pepper for optimal fragrance and flavor.
- Note 5: The dried chilies are for infusing heat and aroma but are not typically eaten directly in this dish.
- Use a large non-stick skillet to ensure even cooking and easy tossing of the ingredients.
