What is crispy cumin lamb?

Crispy cumin lamb is a Chinese stir-fry dish featuring lamb cubes coated in a spice mix of cumin, chili flakes, and often Sichuan peppercorns. The lamb is cooked until crispy on the outside and tender inside, paired with aromatic ingredients like ginger, garlic, and cilantro.

Which cut of lamb is best for making crispy cumin lamb?

Lamb leg and rump cuts are ideal because they balance flavor and fat content, and cut into cubes they cook quickly with a tender interior. Avoid slow-cooking cuts like shoulder for this fast stir-fry. Medallions and deboned loin chops also work well.

Is marinating necessary for crispy cumin lamb?

Yes, marinating is important to tenderize the lamb and take away any gamey flavors. A 20-30 minute marinade is minimum, but overnight marinating improves texture and taste. Ingredients like soy sauce, Shaoxing wine, and cornstarch also aid in tenderizing when combined.

Can I make crispy cumin lamb without Shaoxing wine?

Shaoxing wine can be substituted with dry sherry, Mirin, or cooking sake. For a non-alcoholic option, chicken broth or stock can be used to maintain umami depth in the marinade.

Crispy Cumin Lamb: Taste Xinjiang's Spicy Stir Fry

Name: Authentic Xinjiang Cumin Lamb Stir Fry: A Flavorful Journey to the Heart of Chinese Cuisine
Prep time: 50 min
Cook time: 10 min
Total time: 1 h
Cuisine: Chinese
Ingredients: 1 lb lamb leg or shoulder, cut into 2/3 inch cubes; 1 tablespoon soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 1/2 teaspoon salt; 1/4 cup cornstarch or cornflour; 2 tablespoons cumin powder; 2 teaspoons chili flakes; 1/2 teaspoon sugar; Optional: 1/4 teaspoon Sichuan pepper powder; 4 tablespoons vegetable or peanut oil; 1/2 cup dried mild Chinese chili peppers; 1 small onion, chopped; 1 thumb-sized ginger, minced; 5 garlic cloves, sliced; 1 cup cilantro, chopped; Optional: toasted sesame seeds for garnish

Ingredients

Scale

1 lb lamb leg or shoulder, cut into 2/3 inch cubes
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry
1/2 teaspoon salt
1/4 cup cornstarch or cornflour
2 tablespoons cumin powder
2 teaspoons chili flakes
1/2 teaspoon sugar
Optional: 1/4 teaspoon Sichuan pepper powder
4 tablespoons vegetable or peanut oil
1/2 cup dried mild Chinese chili peppers
1 small onion, chopped
1 thumb-sized ginger, minced
5 garlic cloves, sliced
1 cup cilantro, chopped
Optional: toasted sesame seeds for garnish

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Instructions

1. Marinate lamb with soy sauce, wine, and salt for at least 20 minutes.
2. Combine cumin powder, chili flakes, sugar, and optional Sichuan pepper in a bowl.
3. Drain excess marinade from lamb and coat with cornstarch.
4. Heat most of the oil in a heavy-duty skillet over medium-high heat.
5. Cook lamb in batches, ensuring it is seared until golden and still pink inside.
6. Remove lamb and set aside once cooked.
7. In the same skillet, add remaining oil, dried chili peppers, ginger, and garlic. Stir until fragrant.
8. Add onions and cook until they are tender.
9. Return lamb to the skillet, sprinkle with spice mix, and toss to coat.
10. Remove from heat, adjust seasoning, and add chopped cilantro.
11. Serve immediately, garnished with sesame seeds if desired.

Notes

🍳 Use a well-seasoned skillet to maintain consistent heat for effective searing.
🌶️ Tailor the heat level to your preference by adjusting chili pepper amounts.
🍚 Consider tamari as a gluten-free alternative to soy sauce.

Prep Time: 20 minutes
Marinating Time: 30 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir Frying
Cuisine: Chinese
Diet: Chinese Traditional

Nutrition

Serving Size: 1 portion
Calories: 319
Sugar: 2g
Sodium: 500mg
Fat: 19.6g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 11.8g
Fiber: 2g
Protein: 23.6g
Cholesterol: 75mg