Xinjiang Cumin Lamb Stir Fry Recipe – Bold, Spicy & Authentic
Xinjiang Cumin Lamb Stir Fry is a bold and flavorful Chinese dish inspired by the cuisine of the Xinjiang region. Tender slices of lamb are quickly stir-fried with aromatic cumin, chili flakes, garlic, and onions to create a savory, slightly spicy dish packed with irresistible fragrance. This easy recipe brings authentic street-food flavors to your kitchen and is perfect served with steamed rice or flatbread.
Equipment
- Wok or large skillet
- Knife
- Cutting board
- Mixing bowls
- Spatula or wok ladle
- Measuring spoons
Ingredients
- 1 lb lamb shoulder or leg, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (optional)
- 1 tsp cornstarch
- 1 tbsp ground cumin
- 1 tsp cumin seeds
- 1–2 tsp chili flakes
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 onion, sliced
- 1 bell pepper, sliced
- 2 scallions, chopped
- 1 tbsp soy sauce (for sauce)
- 1 tsp oyster sauce (optional)
- ½ tsp sugar
- Salt and black pepper
Instructions
- Slice lamb thinly and marinate with soy sauce, Shaoxing wine, cornstarch, and pepper for 10–15 minutes.
- Heat oil in a wok over high heat and quickly sear the lamb. Remove and set aside.
- Stir fry garlic, ginger, onions, cumin seeds, and chili flakes until fragrant.
- Return lamb to the wok and add sauce ingredients.
- Toss everything on high heat until just cooked.
- Finish with scallions and sesame seeds. Serve immediately.
Notes
- Slice lamb thinly for the best texture.
- Use high heat to achieve authentic stir fry flavor.
- Adjust chili flakes for preferred spice level.
- Serve immediately for the best taste and aroma.