Cumin Lamb Stir-Fry is a flavorful Chinese dish that uses tender lamb cubes, cumin, chili flakes, and other aromatic ingredients to create a deliciously spicy and earthy stir-fry. It is a dish inspired by the cuisine of Xinjiang, famous for its lamb dishes, and perfect for those who enjoy rich, aromatic spices and a bit of heat.

Full Recipe:

Ingredients

• For the Lamb:

  • 1 lb lamb (leg, rump, or loin cuts), cut into ¾ inch cubes

  • 1 tbsp cumin powder

  • 1 tbsp cornstarch

  • 1 tbsp light soy sauce

  • 1 tbsp Shaoxing rice wine

  • 3 tbsp neutral cooking oil (divided)

  • 1 tbsp cumin seeds

  • 1 tbsp chili flakes (adjust to taste)

  • 1 small red onion, sliced

  • ¼ tsp salt

  • 1 bunch cilantro (for garnishing)

Directions

1. Marinate the Lamb:
   In a bowl, combine lamb cubes, cumin powder, cornstarch, soy sauce, and Shaoxing rice wine. Mix well and rub the marinade into the lamb. Let it sit for about 10 minutes. Add 1 tbsp of oil and mix again.

2. Sear the Lamb:
   Heat a wok or deep skillet over high heat. Add 2 tbsp of oil and sear the marinated lamb cubes in batches, stirring constantly until the lamb is browned on the outside but still juicy on the inside. Remove the lamb from the pan and set aside.

3. Fry the Spices:
   Lower the heat and add cumin seeds and chili flakes to the remaining oil in the pan. Fry for 10-15 seconds to release the aroma, being careful not to burn the spices.

4. Stir-Fry the Lamb:
   Return the lamb and sliced onion to the pan. Turn the heat to high and stir-fry for 30-60 seconds, ensuring the lamb is cooked through and the onion retains some crunch.

5. Final Touches:
   Add salt and chopped cilantro, stir, and serve hot with steamed rice.

Nutrients (per serving)

• Calories: 603

• Protein: 27g

• Carbohydrates: 9g

• Fat: 51g

• Fiber: 2g

• Sodium: 676mg

• Cholesterol: 110mg

Why Cumin Lamb Stir-Fry Works So Well

Cumin is the standout flavor in this stir-fry, and its earthy warmth complements the tender lamb beautifully. In Xinjiang cuisine, lamb is a staple protein, and cumin is frequently used to bring out the meat’s natural richness. The combination of cumin powder, cumin seeds, and chili flakes infuses the lamb with bold, aromatic flavors that are enhanced by the stir-frying technique.

Stir-frying at high heat locks in the juices of the lamb, creating a crispy exterior while keeping the inside tender and juicy. The sliced red onion adds a touch of sweetness and crunch, which contrasts nicely with the spiced lamb. The dish is finished with a garnish of fresh cilantro, which brings a refreshing, herbal note that cuts through the richness of the lamb and spices.

This dish is not only flavorful but also quick and easy to make, making it a perfect option for a weeknight dinner or a special occasion. With just a few simple ingredients, you can create a meal that’s full of bold flavors and satisfying textures.

Key Ingredients for Cumin Lamb Stir-Fry

The beauty of Cumin Lamb Stir-Fry lies in the simplicity of its ingredients. Here’s what you need to create this flavorful dish:

• Lamb: Choose tender cuts of lamb, such as leg, rump, or loin, and cut them into ¾ inch cubes. Lamb is the ideal protein for this dish because it absorbs the spices beautifully and has a rich, juicy texture when cooked correctly.

• Cumin Powder and Cumin Seeds: Cumin is the star of this dish, and both the ground powder and whole seeds are used to create a deep, earthy flavor. The cumin powder is used in the marinade to flavor the lamb, while the cumin seeds are fried in oil to release their aromatic oils, which infuse the entire stir-fry with fragrance.

• Chili Flakes: Adjust the amount of chili flakes to your preferred spice level. They add heat and an extra layer of complexity to the dish, balancing the earthiness of the cumin with their fiery kick.

• Shaoxing Rice Wine: This Chinese cooking wine adds a hint of sweetness and depth to the marinade. If you don’t have Shaoxing wine, you can substitute with dry sherry, or simply omit it, but the wine adds a touch of authenticity and richness to the dish.

• Onion: A sliced red onion adds sweetness and crunch to the stir-fry, offering a contrast to the spiced lamb. It softens slightly in the stir-fry but retains enough crunch to provide a nice texture.

• Cilantro: Fresh cilantro is a wonderful garnish that adds a burst of freshness to the dish, cutting through the rich and spicy flavors of the lamb. It’s also a traditional element in many dishes from Xinjiang cuisine.

How to Make Cumin Lamb Stir-Fry

This recipe is straightforward and quick, taking about 30 minutes to prepare. Here’s how you can make it:

1. Marinate the Lamb: In a bowl, combine the lamb cubes, cumin powder, cornstarch, soy sauce, Shaoxing rice wine, salt, and white pepper. Mix well to coat the lamb evenly with the marinade. Let it sit for about 10-15 minutes to allow the flavors to meld together. The cornstarch helps tenderize the meat and create a slight crispy coating when stir-fried.

2. Sear the Lamb: Heat 2 tablespoons of oil in a wok or deep skillet over high heat. Add the marinated lamb cubes in batches to avoid overcrowding the pan. Stir constantly to ensure the lamb is browned on all sides, but remains juicy on the inside. Once browned, remove the lamb from the pan and set it aside.

3. Fry the Spices: In the same pan, lower the heat to medium-high. Add the cumin seeds and chili flakes to the remaining oil. Fry the spices for 10-15 seconds until fragrant, being careful not to burn them. This step helps release the oils in the cumin seeds and intensifies their flavor.

4. Stir-Fry the Lamb: Return the seared lamb to the pan along with the sliced red onion. Turn the heat back to high and stir-fry for 30-60 seconds, ensuring that the lamb is cooked through and the onions retain some crunch. The high heat helps develop a slightly crispy exterior on the lamb, while the onions soften just enough to add sweetness and contrast.

5. Final Touches: Once everything is well combined, sprinkle salt to taste and stir in the chopped cilantro. This will add a burst of freshness and color to the dish.

6. Serve: Serve the Cumin Lamb Stir-Fry hot with steamed rice to soak up the flavorful sauce. The rice will balance out the heat and soak up the aromatic juices from the stir-fry, making each bite even more satisfying.

Serving Suggestions

Cumin Lamb Stir-Fry pairs beautifully with a bowl of steamed white rice, which absorbs the rich and spicy sauce. You can also serve it with other simple vegetable dishes to balance the flavors, such as stir-fried greens (bok choy, spinach, or Chinese broccoli) or a light cucumber salad to add some freshness and crunch. For a more hearty meal, you could serve the stir-fry with a side of flatbread or naan, which would be great for scooping up the flavorful sauce.

If you prefer a more complete meal, you can also serve the dish with a bowl of hot soup, such as egg drop soup or miso soup, to complement the rich flavors of the lamb stir-fry.

Nutritional Information

Each serving of Cumin Lamb Stir-Fry provides approximately 603 calories, with 27g of protein from the lamb. The dish is higher in fat (51g) due to the oil used in the stir-frying process, but this also contributes to the richness and flavor of the dish. The carbohydrates are relatively low (9g), and there is a small amount of fiber (2g) from the onions and cilantro.

The sodium content is 676mg per serving, which primarily comes from the soy sauce and salt, so it’s important to adjust the soy sauce based on your preference for saltiness.

Conclusion: A Spicy, Savory Delight

Cumin Lamb Stir-Fry is a perfect dish for those who enjoy rich, aromatic spices and a bit of heat. The combination of tender lamb, earthy cumin, and fiery chili flakes creates a stir-fry that is both satisfying and full of flavor. Whether you’re craving a comforting weeknight meal or looking to impress guests with something bold and different, this dish delivers every time. The simplicity of the ingredients and the ease of preparation make it a go-to recipe that will quickly become a favorite in your meal rotation.