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Cumin lamb
Zīrán yángròu (孜然羊肉) — fiery wok-fried lamb with whole cumin and dried chillies
This smoky, aromatic stir-fry carries the flavours of Xinjiang's night markets, where cumin and chilli are scattered over everything grilled, into a home wok. Thin slices of lamb are seared over the fiercest heat so the edges char, then tossed with crushed cumin seeds, dried chillies, onion and a big handful of coriander. Expect bold, earthy spice, a little numbing tingle and juicy meat. It is a weeknight favourite all over northern China, eaten with plenty of steamed rice or wrapped in warm flatbread. Chef's tip: toast and lightly crush the cumin seeds yourself just before cooking; ready-ground cumin alone tastes flat here.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the lamb
For the stir-fry
To serve
Method
0/8 doneStep 1: On a separate board for raw meat, toss 1 ⅛ lb boneless lamb leg steaks with 1 tbsp light soy sauce, 1 tbsp Shaoxing rice wine and 2 tsp cornflour, then stir in 1 tbsp neutral oil. Leave in the fridge for 10 minutes.
10 minStep 2: Toast 1 ½ tbsp cumin seeds in a dry wok over a medium heat for 1 minute until fragrant, then tip into a mortar and crush roughly. Wipe the wok.
2 minStep 3: Heat the wok over the highest heat until smoking, add half of 1 tbsp neutral oil and spread half the lamb in a single layer. Leave it for 1 minute to sear, then toss for 30 seconds and lift out. Repeat with the rest. Crowding the wok is the usual mistake: the meat steams grey instead of charring.
4 minStep 4: Thin lamb slices cook through in about 2 minutes and pass medium (145°F / 145 °F) quickly; if you prefer them pinker, take them out sooner, at about 135°F (medium-rare). No resting is needed for strips this thin.
Step 5: Add the remaining 1 tbsp neutral oil to the wok over a high heat with 6 dried red chillies, 3 garlic cloves and ⅓ oz fresh ginger and stir for 20 seconds, until the chillies darken but do not blacken.
Step 6: Add 1 onion and stir-fry for 1–2 minutes until just softened at the edges but still crunchy.
2 minStep 7: Return the lamb with the crushed cumin, 1 tsp ground cumin, 1 tsp chilli flakes, ½ tsp ground Sichuan pepper and ½ tsp salt. Toss hard for 1 minute so every slice is coated.
1 minStep 8: Throw in 2 spring onions and ⅞ oz coriander, toss for 10 seconds until just wilted and serve at once, scattered with sesame seeds.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 34 g
- Carbs
- 9 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does cumin lamb take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of light soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
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