Cumin Lamb Stir Fry (孜然羊肉)
This is our homecooked version of the bold, spicy lamb stir fry you'll find at Sichuan restaurants - except it's easy enough to make in your own kitchen! Thinly sliced lamb is marinated and cooked with cumin, dried chili, and aromatics for an irresistible dish packed with flavor. Bonus: You can turn leftovers into cumin lamb noodles the next day!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb lamb, sliced thinly
- 2 tbsp soy sauce
- 1 tbsp rice cooking wine
- 1 tbsp corn starch
- 1 tbsp ground cumin
- 2 tbsp cooking oil, divided
- 1 tbsp ginger, julienned
- 3 cloves of garlic, minced
- 1/2 white onion, sliced (optional)
- 1 1/2 tsp crushed red pepper
- 1 tbsp dried red chili pepper
- 1 stalk green onions, cut in to 1 inch length
- Salt, to taste
- 1/4 cup of cilantro (optional for garnish)
Instructions
- 1
Marinate the Lamb:In a large mixing bowl or zip-top bag, combine the sliced lamb with soy sauce, rice wine, cornstarch, and cumin. Mix well and marinate for at least 30 minutes or overnight.
- 2
Sear the Lamb:Heat 1 tablespoon of oil in a wok or large skillet over high heat. Add the lamb and stir fry for about 5 minutes, until mostly browned. Remove from pan and set aside.
- 3
Stir Fry Aromatics:Add the remaining 1 tablespoon of oil. Stir fry ginger (and optional white onion) until fragrant and the onions are translucent.
- 4
Finish the Stir Fry:Return the lamb to the wok. Add garlic, crushed red pepper, dried chili, green onions, and salt. Stir fry until the lamb is fully cooked and well combined with the aromatics.
- 5
Garnish and Serve:Remove from heat and top with fresh cilantro if desired. Serve hot with rice or toss with noodles.