Indulge in the flavors of this Xinjiang-style cumin lamb recipe, where succulent pieces of lamb are infused with bold cumin flavor. Originating from the Chinese Muslim community, this dish has gained widespread popularity across the globe.

Unlike traditional stir-fries that rely on thickening sauces, this recipe utilizes the authentic dry-fry method known as “gan bian/干煸.” The meat is fried without gravy, resulting in a distinctive texture and intensified flavors.

I like the distinctive taste of cumin and am a fan of Indian curry dishes. So when my lamb-loving wife urged me to recreate this dish we had in a Sichuan restaurant recently, I eagerly got my hands on it when that flavor still lingers vividly.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

How to make cumin lamb

For this recipe, the ideal choice is lamb leg or shoulder, as they have a good balance of meat and fat content.

1. Marinate the lamb

1. Start by grating some ginger which helps eliminate any unwanted smell from the lamb. If you don’t have a ginger grater, you can use an electric blender to make ginger juice, which can also be used for marinating the lamb.
2. Choose a lamb cut with a mix of lean meat and fat for the best results. Then, cut the lamb into half-inch cubes or as sliced lamb, then place it in a large bowl.
3. Next, marinate the lamb with grated ginger, ground white pepper, salt, light soy sauce, Shaoxing wine,  and cornstarch. If you choose grated ginger instead of ginger juice, add a tablespoon of water to the lamb to enhance its tenderness. Adding some sesame oil for the flavor and dark soy sauce for the color are other options that you should consider.
4. Rub the marinade thoroughly into the meat, ensuring it is well absorbed. Add cornstarch to the meat, followed by a drizzle of oil to seal all the flavors. This step enhances the taste and prevents the lamb from sticking to the wok during frying.
5. Allow the lamb to marinate for an hour or longer.

2. Prepare other ingredients required for cooking the cumin lamb

1. Cut the stalk part of the coriander into short sections and roughly chop the leaf part separately.
2. Peel the onion and use only the outer layers, as the inner core contains more liquid, which is not ideal for this dry-fried dish. You can set aside the inner core for other purposes. Dice the onion into small pieces. You may also consider adding the white section of the green onions as one of the aromatic ingredients.
3. In a pan over low heat, toast the cumin seeds until they become aromatic. This process usually takes about a minute, and you’ll notice a slight color change and become aromatic. It’s important to use whole cumin seeds instead of ground cumin for making cumin lamb, as the powder can create a pasty texture when consumed, which is undesirable. Besides, lightly toast the chile powder in the same pan to bring out the flavor.
4. Cut the dried chilies in half. Remove the seeds if you prefer a milder flavor. You can also use fresh chili peppers if you prefer. You may also substitute it with chili flakes.

3. Stir-frying the lamb

While deep frying the lamb yields the most evenly browned results, it can be quite oil-intensive. A more practical alternative for home cooks is to pan-searing the lamb. Not only is it less messy, but it also requires less oil.

Therefore, I’ll brown the lamb in small batches with a pan instead of deep-frying. I spread the meat in a single layer in the pan to maximize the browning effect to get the optimum result.

Here are the steps:

1. Heat some oil in a pan or large skillet to near the smoking point.
2. Arrange the lamb pieces in the pan in a single layer. Let the lamb sear undisturbed over high heat for a minute, then flip it over to brown the other side. Once it’s cooked to perfection, remove the lamb and drain any excess oil. (Note: While most restaurants deep-fry the lamb for a crispier surface, it can be too oil-consuming at home.)
3. Now, reserve some oil in the pan and sauté the onion. Then add the dried chilies and stir-fry them together.
4. Return the lamb to the pan along with the onion.
5. Add the toasted cumin seeds and chili powder, and combine well to ensure they adhere to every morsel of meat evenly. While optional, adding Sichuan peppercorns to the spice mix provide a delightful numbing sensation, adding an extra kick of flavor.
6. Next, add the chopped coriander stem and give it a few stirs, and toss.
7. Transfer the lamb directly from the wok to a serving plate lined with a bed of coriander leaves. The heat from the lamb will help cook the leaves, adding to the dish’s flavors and presentation.
8. Sprinkle some toasted sesame seeds to serve.

Originating in Northwest China, this popular street food has gained worldwide recognition and is a staple on the menus of Chinese restaurants. Its bold flavor has won over the hearts and palates of people across the globe. I love to serve it alongside Chinese steamed buns or white rice. 

Other related recipes for this cumin lamb stir-fry

If you like this cumin lamb recipe, you will likely be interested in other Chinese food.

• Hot and sour soup is among the most famous Chinese soups globally. In this article, you will discover detailed instructions on how to prepare this delectable soup.
• Sichuan boiled beef is a dish that holds a special place in my heart. Don’t let the name deceive you—it is not simply boiled in water but cooked in a flavorful broth infused with spices. 
• The braised Chinese pork rib is an easy recipe incorporating essential Chinese spices to infuse the ribs with incredible flavor. It is guaranteed to be a crowd-pleaser.

This recipe is my interpretation, as I enjoy experimenting with flavors. I make no claims of authenticity, but I assure you that it is a highly addictive and flavorful dish. You can download the recipe I have included at the end of this article.

Continue to Content

Cumin lamb

Yield: 3 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Experience the bold and authentic taste of cumin lamb with this step-by-step recipe. Made with aromatic spices and tender lamb.

Print

Ingredients

Marinate the beef (A)

• 500g lamb (shoulder or leg, cut into 1/2 inch pieces)
• 2 tbsp cornstarch
• 1/4 tsp pepper
• 1 thumb-size ginger, grated
• 1 tbsp light soy sauce
• 1 table of rice wine
• 1/2 tsp salt
• 1 tbsp oil

Other ingredients (B)

• 2 tbsp cumin seeds
• 2 tbsp cooking oil
• 1 onion
• 1 tbsp chili powder
• 5 dried chilies
• 1 large handful of coriander (cilantro)
• 2 tsp sesame seeds
• Sufficient oil to fry the lamb pieces

Instructions

Marinate the lamb

1. Cut the lamb into half-inch cubes, then place it in a large bowl.
2. Marinate the lamb with other seasonings in A
3. Allow the lamb to marinate for an hour or longer.

Other ingredients

1. Cut the stalk part of the coriander into short sections and roughly chop the leaf part separately.
2. Dice the onion into small pieces.
3. Toast the cumin seeds over low heat in a pan until they become aromatic.
4. Cut the dried chilies in half. Remove the seeds if you prefer a milder flavor. 

Stir-frying the lamb

1. Heat some oil in a pan or large skillet to near the smoking point.
2. Brown the lamb in small batches with a pan in a single layer.
3. Let the lamb sear undisturbed over high heat for a minute, then flip it over to brown the other side. Once it's cooked to perfection, remove the lamb and drain any excess oil. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pre-Seasshioned Cast Iron Skillet 2-Piece Set (10-Inch and 12-Inch) Oven Safe Cookware - 2 Heat-Resistant Holders - Indoor and Outdoor Use - Grill, Stovetop, Induction Safe
• 
  Soeos Szechuan Dried Chili，Dry Szechuan Pepper, Dry Chile Peppers, Sichuan Pepper, Dried Red Chilies, 4oz, (Very Mild Spicy)
• 
  Mashal Kashmiri Chili Powder 7 oz (200 gm)
• 
  Great Bazaar Swad Cumin Seeds, 7 Ounce

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 1046Total Fat: 68gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 189mgSodium: 1066mgCarbohydrates: 40gFiber: 5gSugar: 6gProtein: 53g

This data was provided and calculated by Nutritionix on 5/27/2023