Spicy Stir-Fried Cumin Lamb Recipe for Dinner
This quick and flavorful Spicy Stir-Fried Cumin Lamb recipe is inspired by a popular dish from northwestern China. Packed with aromatic spices and a balance of heat and sweetness, this recipe is perfect for a meaty dinner that impresses with bold flavors and a quick preparation time.
Equipment
- Mortar and pestle
- Large skillet or wok
Ingredients
- 1 tablespoon cumin seeds
- 2 teaspoons Sichuan or regular peppercorns
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- 4 to 8 dried red chiles or substitute with ½ teaspoon crushed red chile flakes
- 1 pound boneless lamb preferably leg, sliced into ½-inch-thick strips
- 2 tablespoons peanut oil
- 1 large white onion halved, trimmed, and sliced into ½-inch-thick pieces
- 1 bunch scallions white and light green parts cut into 2-inch lengths, greens thinly sliced for garnish
- 3 large garlic cloves finely chopped
- 1½ tablespoons soy sauce
- 1½ tablespoons Chinese cooking sherry or dry sherry
- 2 cups fresh cilantro sprigs
Instructions
- Toast Spices: In a dry skillet over medium heat, toast the cumin seeds and peppercorns for 1–2 minutes until fragrant. Use a mortar and pestle to crush them lightly.
- Season the Lamb: In a large bowl, mix the crushed spices, ground cumin, salt, and dried chiles. Toss the lamb strips in this mixture to coat thoroughly.
- Prepare the Skillet: Heat a large skillet or wok over high heat until very hot, about 5 minutes. Add peanut oil and let it heat until shimmering.
- Cook Vegetables: Add onion slices and scallion pieces to the skillet, stirring until lightly charred but crisp, about 2 minutes. Transfer to a bowl.
- Cook Lamb: Add lamb strips and chiles to the skillet. Stir-fry until the meat begins to brown and smoke lightly, about 2 minutes. Add garlic, soy sauce, and sherry. Continue stirring until the liquid has mostly evaporated and the lamb is fully cooked, about 2 minutes.
- Combine and Garnish: Toss the onions and scallions back into the skillet and stir well. Remove from heat, mix in cilantro, and garnish with sliced scallion greens. Serve immediately.
Notes
- For less heat, reduce the number of dried chiles or substitute them with mild chile flakes.
- Pair this dish with steamed rice or flatbreads to balance the robust flavors.
- Experiment with adding other vegetables like bell peppers or celery for extra texture and flavor.
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