Xinjiang Cumin Lamb Stir Fry Recipe

Xinjiang Cumin Lamb Stir Fry is a bold, flavorful dish originating from the Xinjiang region in northwest China, known for its hearty, spice-laden cuisine. The dish features tender lamb cooked with a mixture of cumin, chili, and other aromatic spices, delivering a powerful, earthy flavor. The cumin is the star of the dish, and it’s often paired with dried red chilies, garlic, and onions to create a mouthwatering stir-fry. This dish is popular in Chinese Muslim cuisine and often served with rice or flatbreads.

Ingredients:

• 500g lamb shoulder or leg, thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• 1 tablespoon cumin seeds (lightly toasted and ground)
• 1 teaspoon ground cumin
• 2 teaspoons ground chili flakes (adjust to taste)
• 1 tablespoon ground Sichuan peppercorns (optional, for a numbing heat)
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, minced
• 1 large onion, thinly sliced
• 1-2 green or red bell peppers, sliced
• 3 dried red chilies, whole or roughly chopped (optional, for extra heat)
• 2 tablespoons cooking oil (peanut or vegetable)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Marinate the Lamb:
   • In a bowl, combine the lamb slices with soy sauce, Shaoxing wine, cornstarch, salt, and a pinch of pepper. Let it marinate for at least 15-20 minutes (you can refrigerate it for longer if desired).
2. Prepare the Cumin Mixture:
   • In a small bowl, mix the toasted and ground cumin seeds, ground cumin, chili flakes, and Sichuan peppercorns (if using). Set aside.
3. Sear the Lamb:
   • Heat 1 tablespoon of oil in a wok or large skillet over high heat. Once hot, add the lamb in batches, searing the pieces until browned on all sides. Don’t overcrowd the pan to avoid steaming the meat. Remove the lamb from the pan and set aside.
4. Stir-Fry the Vegetables:
   • In the same wok, add the remaining oil. Stir-fry the garlic, ginger, dried red chilies (if using), and onions until fragrant, about 2 minutes. Add the bell peppers and stir-fry for another 2-3 minutes until they soften slightly but still have a bit of crunch.
5. Add the Cumin Spices and Lamb:
   • Return the seared lamb to the wok. Sprinkle the cumin mixture over the lamb and stir everything together to coat evenly. Stir-fry for another 2-3 minutes until everything is well combined and the spices are aromatic. Adjust seasoning with salt and pepper to taste.
6. Serve:
   • Transfer the stir fry to a plate, garnish with fresh cilantro if desired, and serve hot with steamed rice or flatbreads.

Xinjiang Cumin Lamb Stir Fry offers a vibrant fusion of earthy, spicy, and savory flavors with tender lamb and the warmth of cumin and chili, making it an unforgettable dish with depth and complexity.