Cumin Lamb Stir-Fry (孜然羊肉)
Aromatic and pungent, cumin lamb stir-fry is an easy dish that seldom fails to impress. This recipe offers tips to obtain the perfect taste and texture.
Servings: 3 servings
Ingredients
- 1 lb lamb leg, rump(chump), or loin cuts
- 1 tablespoon cumin powder
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing rice wine
- 3 tablespoon neutral cooking oil divided
- 1 tablespoon cumin seeds
- 1 tablespoon chili flakes or to taste (see note 1)
- 1 small red onion sliced
- ¼ teaspoon salt
- 1 bunch cilantro aka coriander
Instructions
Marinate the lamb
- Cut the lamb into even-sized cubes (about ¾ inch/2 cm). Put them into a bowl.
- Add cumin powder, cornstarch, light soy sauce and Shaoxing rice wine. Mix and rub to coat the lamb evenly.
- Then add 1 tablespoon of oil to seal the marinated meat. Leave to rest for about 10 minutes.
Stir-fry the dish
- Heat a wok/skillet until it becomes very hot. Add the remaining 2 tablespoons of oil (if using cookware with a non-stick coating, make sure to add oil then heat it).
- Over high heat, stir in the marinated lamb cubes. Keep tossing to sear evenly. As soon as the meat loses the pinkness on the surface, transfer it out to a plate leaving any oil in the wok/skillet.
- Turn the heat to low (or temporarily remove the wok/skillet from the burner if using an electric cooker). Put in cumin seeds and chili flakes. Briefly toast them in oil to release their aroma. Be careful not to burn them though (see note 2).
- Return the lamb, along with sliced onion, to the wok. Turn up the heat to high and stir-fry for 30-60 seconds or so (see note 3).
- Sprinkle salt over and add cilantro. Give everything a quick stir then dish it out. Serve immediately with steamed rice.
Notes
1. Chili flakes refer to coarsely ground dried chili pepper. Choose any type that suits your tolerance to heat. You may also use finely ground dried chili.
2. 2. If using finely ground dried chili, do not fry it with the cumin seeds since it burns easily. Add it when you return the seared lamb back to the wok.
3. The cooking time varies depending on the performance of your burner. To ensure a tender and juicy texture, try not to overcook the lamb. Check one piece if you’re unsure. As soon as the middle loses its pinkness, it’s done.
Nutrition
Serving: 1serving | Calories: 603kcal | Carbohydrates: 9g | Protein: 27g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 0.3g | Cholesterol: 110mg | Sodium: 676mg | Potassium: 539mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1022IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 6mg
