Xinjiang Cumin Lamb
North Western China has a Muslim population of about 20 million; where lamb is quite popular. Cumin lamb is one of the more commonly eaten lamb dishes. Cubes of lamb are stir fried with onions, garlic, ginger, and dried red chilies. The lamb is seasoned with cumin, Sichuan peppercorns, and chili flakes; ready in under 10 minutes.
Ingredients
- 1 lb boneless leg of lamb cut into cubes
- 1 tbsp light soy sauce
- 1 tbsp shaoxing cooking wine
- 1/2 tsp salt
- 1/4 cup cornstarch
Spice Mix
- 2 tbsp ground cumin
- 2 tsp chili flakes
- 1/2 tsp sugar
- 1/4 tsp ground Sichuan peppercorns
Stir Fry
- 1/4 cup vegetable oil
- 1/2 cup dried Sichuan chilies
- 1/2 medium white onion sliced
- 6 garlic cloves sliced
- 1 tbsp ginger minced
- 1 cup cilantro roughly chopped
Garnish
- toasted sesame seeds
Instructions
- Marinate the lamb with the soy sauce, cooking wine and salt for 30 minutes.
- Pour out the liquid and coat the lamb in cornstarch.
- Heat up 2 tbsp of cooking oil in a sauté pan or wok over medium high heat. Add the lamb, sautéing for a minute a side. Remove from the pan.
- Pour in the rest of the cooking oil. Sauté the onion, ginger, garlic, and dried chilies for 1 minute.
- Add the lamb back into the pan. Season with the spice mix. Sauté for 1 minute.
- Turn off the heat. Stir in the cilantro.
