Description
Cumin Lamb Noodles is a flavorful and aromatic Asian-inspired dish featuring tender lamb shoulder cooked with warm spices like cumin, coriander, and cinnamon, paired with stir-fried wheat noodles seasoned with soy and sesame oil. This quick, 35-minute meal offers a perfect balance of savory, spicy, and tangy flavors, garnished with fresh cilantro and green onions for a vibrant finish.
Ingredients
Scale
For the Cumin Lamb:
- 1 lb (450g) lamb, thinly sliced (preferably lamb shoulder or leg)
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chili flakes (optional, for heat)
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 small onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 cup cilantro, chopped (for garnish)
For the Noodles:
- 8 oz (225g) fresh wheat noodles or any preferred Asian-style noodles
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground cumin (for seasoning noodles)
- 1/4 teaspoon salt
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Sauté aromatics: Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic, grated ginger, and sliced onion. Sauté for 1-2 minutes until fragrant.
- Cook lamb: Add thinly sliced lamb to the pan and cook until browned, about 4-5 minutes, breaking up any clumps for even cooking.
- Add spices: Stir in ground cumin, coriander, cinnamon, black pepper, and optional chili flakes, coating the lamb evenly with the spices.
- Simmer sauce: Mix in soy sauce, rice vinegar, and sugar. Continue cooking for 3-4 minutes until the sauce thickens slightly. Taste and adjust seasoning as needed.
- Garnish lamb: Remove lamb from heat, garnish with chopped cilantro, and set aside while preparing noodles.
- Cook noodles: Prepare noodles according to package instructions, then drain and set aside.
- Stir-fry noodles: In a large pan or wok, heat vegetable oil over medium heat. Add cooked noodles and stir-fry for 2-3 minutes until golden and slightly crispy.
- Season noodles: Add soy sauce, sesame oil, ground cumin, and salt to the noodles. Stir-fry for another 2-3 minutes to fully coat and heat through.
- Assemble and serve: Plate the seasoned noodles, top with the spiced cumin lamb mixture, and garnish with chopped green onions and extra cilantro if desired. Serve immediately while hot.
Notes
- Thinly slicing the lamb against the grain helps ensure tender meat.
- Adjust chili flakes to your preferred spice level or omit for mild flavor.
- Fresh wheat noodles provide the best texture, but dried or rice noodles can be substituted.
- The dish pairs well with a side of steamed vegetables for added balance.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
