Cumin Lamb (孜然羊肉 Zi Ran Yang Rou)
Cumin Lamb is a flavorful dish that originated from Northwestern China. Nowadays it is enjoyed by Chinese everywhere. It has also gained quite some popularity overseas.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb (~450g) of boneless lamb leg meat
- 1 teaspoon five spice powder
- 1 tablespoon Chinese cooking wine or rice wine
- 1 1-inch long ginger
- 1 scallion or green onion
- 3 garlic gloves
- 1 tablespoon vegetable oil
- 1 teaspoon Sichuan peppercorns
- 2 anise stars
- ½ teaspoon sugar
- 1 tablespoon light soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon whole cumin seeds
- 1-2 teaspoons cayenne chili powder
- ½ teaspoon table salt or 1 teaspoon kosher salt
- 3 tablespoons or more chopped cilantro
Instructions
- 1
Marinate the lamb. Cut the lamb leg meat into thin slices and place in a bowl. Add the 1 teaspoon of five spice powder2 and 1 tablespoon of Chinese cooking wine, mixing well. Leave the lamb meat to marinate on the kitchen counter for at least 10-15 minutes.
- 2
While the lamb meat marinates, cut the ginger into short sticks and scallion into small pieces. Peel the garlic gloves and cut them into thin slices.
- 3
Gather all the spices and condiments.
- 4
Heat a skillet or pan under medium-high heat and add the 1 tablespoon of vegetable oil. When the oil is getting hot, add the 1 teaspoon of Sichuan peppercorns and 2 anise stars. Leave the spices in the oil for a minute or two until the spices become darker and the oil is infused with the peppercorn and anise star aroma. Use a slotted spatula to remove the spices.
- 5
While maintaining medium-high or high heat, add the ginger sticks and green onion pieces, stirring for half a minute. Then add the marinated lamb meat, immediately stirring and tossing until lamb begins to change color.
- 6
Add the 1 teaspoon of sugar, 1 tablespoon of soy sauce, and continue stirring.
- 7
There should be quite some liquid in the pan by now. Add the 1 teaspoon of ground cumin and 1-2 teaspoons of cayenne chili powder. Add more chili powder for a spicier kick. Then add the 1 teaspoon of whole cumin seeds. Keep tossing and stirring.
- 8
When all the water has evaporated, add the ½ teaspoon of table salt (or 1 teaspoon of kosher salt) and sliced garlic. Continue stirring for a minute.
- 9
Right before transferring the meat to a plate, add the cilantro leaves, stirring to combine.