Xinjiang Cumin Lamb Stir Fry

Name: Xinjiang Cumin Lamb Stir Fry
Total time: 53 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 500 g / 1 lb boneless lamb leg meat (or rump) (, sliced 1/2 cm / 1/5" thick (Note 1)); 1 tbsp soy sauce (, light or all-purpose (not dark or sweet)); 1 tbsp Chinese cooking wine ((Note 2)); 1/2 tsp cooking/kosher salt; 1 1/4 tsp baking soda (, sifted if lumpy (Note 3)); 2 tbsp cornflour / cornstarch; 2 tbsp cumin powder; 1/2 tsp white sugar; 1/2 tsp ground Sichuan pepper ((Note 4 to grind your own)); 4 tbsp vegetable oil ((or canola, peanut)); 1/2 cup dried Chinese chillis (, whole, 25-30 pcs (Note 5)); 1 onion (, halved then sliced 8mm / 1/4" thick); 2 tbsp finely minced ginger ((~5cm/2" piece)); 5 cloves garlic (, finely sliced); 1/2 cup coriander/cilantro (, roughly chopped); 1 tsp toasted sesame seeds; Plain rice (, fried rice - more suggestions listed in post)

Recipe video above. A cumin spiced lamb dish might sound totally un-Chinese, but it's actually authentic and very on-trend! Hailing from the Xinjiang province of China, if you love Middle Eastern and Chinese food, you will love this. Bold cumin flavour with tingling "cold" spiciness fr

⏱️ 53 min 🔪 Prep: 15 min 🔥 Cook: 8 min 📊 Medium ⭐ 4.8 (20) 👁️ 25 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

4 servings

500 g / 1 lb boneless lamb leg meat (or rump) (, sliced 1/2 cm / 1/5" thick (Note 1))
1 tbsp soy sauce (, light or all-purpose (not dark or sweet))
1 tbsp Chinese cooking wine ((Note 2))
1/2 tsp cooking/kosher salt
1 1/4 tsp baking soda (, sifted if lumpy (Note 3))
2 tbsp cornflour / cornstarch
2 tbsp cumin powder
1/2 tsp white sugar
1/2 tsp ground Sichuan pepper ((Note 4 to grind your own))
4 tbsp vegetable oil ((or canola, peanut))
1/2 cup dried Chinese chillis (, whole, 25-30 pcs (Note 5))
1 onion (, halved then sliced 8mm / 1/4" thick)
2 tbsp finely minced ginger ((~5cm/2" piece))
5 cloves garlic (, finely sliced)
1/2 cup coriander/cilantro (, roughly chopped)
1 tsp toasted sesame seeds
Plain rice (, fried rice - more suggestions listed in post)

Steps

Marinade - Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl. Mix well then set aside for marinade for 30 minutes (counter fine).
Spice mix - Mix the ingredients in a small bowl.
Cook lamb - Heat 3 tablespoons of the oil in a large non-stick skillet (30cm/1") over medium-high heat until hot. Add half the lamb and spread out in a single layer. Leave for 30 seconds then, using 2 wooden spoons, toss for a further 1 minute until the lamb is slightly golden. Remove onto a plate then repeat with remaining lamb (you shouldn't need more oil).
Sauté aromatics - Heat the remaining 1 tablespoon of oil. Add the dried chilli, ginger and garlic. Stir for 10 seconds to release flavour, then add the onion. Cook for 2 minutes until the onion just starts to soften.
Spiced lamb - Add the cooked lamb then sprinkle the spice mix over. Toss well to evenly coat.
Finish dish - Add the cilantro, sesame seeds and toss. Serve over rice! (Note: the dried chillies are not meant to be eaten.)