Description
A flavorful and aromatic Cumin Lamb Stir-Fry featuring tender slices of lamb cooked quickly with cumin seeds, chili flakes, garlic, ginger, and green onions, perfect for a spicy Chinese-inspired main course served with steamed rice or flatbread.
Ingredients
Scale
Lamb Marinade
- 1 pound lamb shoulder or leg, thinly sliced against the grain
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons ground cumin
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
Stir-Fry
- 2 tablespoons vegetable oil, divided
- 1 teaspoon whole cumin seeds
- 1 teaspoon chili flakes, adjust to taste
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 green onions, cut into 2-inch pieces
- 1 teaspoon sugar
Instructions
- Marinate the Lamb: In a bowl, season the thinly sliced lamb with salt, black pepper, ground cumin, soy sauce, and Shaoxing wine. Mix well to coat all pieces and let it marinate for 10 minutes to absorb the flavors.
- Cook the Lamb: Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the lamb in a single layer and stir-fry for 2 to 3 minutes until it is browned but still tender. Remove the lamb from the pan and set aside.
- Toast Spices and Cook Aromatics: Add the remaining tablespoon of oil to the pan and reduce the heat slightly. Stir in whole cumin seeds and chili flakes and toast briefly until fragrant. Add the sliced onion and stir-fry for 1 to 2 minutes until slightly softened. Then add the minced garlic and ginger and cook for 30 seconds until aromatic.
- Combine and Finish Cooking: Return the cooked lamb to the pan along with sugar and green onions. Stir-fry everything together for another 1 to 2 minutes until well combined and heated through.
- Serve: Immediately serve the cumin lamb stir-fry hot, ideally paired with steamed rice or flatbread for a complete meal.
Notes
- Slice the lamb very thinly for the most tender texture.
- Adjust chili flakes to control the heat level according to your preference.
- This dish pairs wonderfully with steamed rice or flatbread to soak up the flavorful sauce.
