Easy Xinjiang Cumin Lamb Recipe (25 Minutes)

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.

Thinly slice the boneless lamb leg.

Toast cumin seeds and Sichuan peppercorns in a dry skillet until fragrant.

Add sliced onion, chopped green onions, and garlic to the skillet and sauté until fragrant.

Add the toasted spices, kosher salt, chili flakes, canola oil, soy sauce, and dry sherry to the skillet and mix well.

Cook until the lamb is crisp and cooked through, about 8-10 minutes.

Serve hot, garnished with coarsely chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens