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

Scale

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)

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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.