Easy Spicy Cumin Lamb Stir Fry Recipe | Bold Chinese Flavors
Make spicy cumin lamb stir fry with this easy recipe. Tender lamb slices cooked with cumin, chili, garlic, and vegetables for a bold, aromatic dish. Perfect for quick weeknight dinners.
Equipment
- Wok or large skillet
- Mortar and pestle (for cumin)
- Sharp knife
- Cutting board
- Measuring spoons/cups
Ingredients
For Lamb
- 1 lb lamb leg or shoulder, thinly sliced
- 2 tbsp soy sauce
- 2 tbsp soy sauce
- 1 tsp cornstarch
- Salt and pepper
For Stir Fry
- 2 tbsp cumin seeds (toasted and ground)
- 6–8 dried red chilies
- 3 garlic cloves, minced
- 1-inch piece ginger, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 1 tsp sugar
Optional Flavor Boosters
- 1 tsp Sichuan peppercorns
- 2 scallions, sliced
- 1 tsp sesame oil
- Fresh cilantro for garnish
Instructions
- Marinate Lamb – Combine lamb with soy sauce, Shaoxing wine, cornstarch, salt, and pepper. Marinate 20 minutes.
- Toast Cumin – Dry-toast cumin seeds in wok until fragrant. Crush lightly.
- Toast Cumin – Dry-toast cumin seeds in wok until fragrant. Crush lightly.
- Cook Lamb – Add lamb strips. Stir-fry 3–4 minutes until browned but tender.
- Add Vegetables & Sauce – Toss in onion and bell peppers. Add soy sauce, vinegar, sugar, and cumin. Stir-fry until vegetables are crisp-tender.
- Finish & Serve – Sprinkle Sichuan peppercorns, scallions, and sesame oil. Garnish with cilantro. Serve hot with rice, noodles, or flatbread.
Notes
- Make-Ahead: Marinate lamb up to 24 hours in advance for deeper flavor.
- Variations: Try extra spicy with chili oil, fusion-style in tacos, or milder with more bell peppers.
- Serving Idea: Pair with jasmine rice, hand-pulled noodles, or flatbread.
- Storage: Keeps 2 days in fridge; reheat quickly in wok. Avoid freezing.
- Flavor Tip: Toasting cumin seeds is essential—don’t skip this step!