Real-Deal Xinjiang Cumin Lamb (孜然羊肉) Recipe

lamb shoulder

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken is lower in fat, while pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

Cut lamb leg into 3/2-inch (1.5-cm) cubes.

In a bowl, combine lamb, soy sauce, Shaoxing wine, and salt.

Coat lamb with cornstarch and mix well.

In a separate bowl, combine cumin powder, Sichuan chili flakes, sugar, and Sichuan peppercorns to create the spice mix.

Heat peanut oil in a skillet over medium-high heat.

Add dried Chinese chili peppers and stir-fry until fragrant.

Add the large diced onion, minced ginger, and sliced garlic; stir-fry until the onion is translucent.

Add the marinated lamb and spice mix to the skillet; stir-fry until the lamb is cooked through.

Stir in chopped cilantro and serve hot, garnished with toasted sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens