Description

A bold and aromatic stir-fry from China’s Xinjiang region featuring tender slices of lamb seared over high heat and coated in toasted cumin, dried chilies, and fragrant spices.

Ingredients

1 lb (450g) lamb shoulder or leg, thinly sliced

1 small onion, sliced

2–3 scallions, cut into 2-inch pieces

1–2 long dried red chilies, chopped (or 1 tsp chili flakes)

2 tbsp high-heat oil (peanut, canola, or avocado)

For the marinade:

1 tbsp light soy sauce

1 tbsp Shaoxing wine (or dry sherry)

1 tsp cornstarch

½ tsp salt

¼ tsp white pepper

For the spice blend:

1 tbsp whole cumin seeds, toasted and lightly crushed

1 tsp ground cumin

½ tsp ground Sichuan peppercorn (optional)

½ tsp chili powder or flakes

Salt to taste

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Instructions

In a bowl, combine lamb with soy sauce, Shaoxing wine, cornstarch, salt, and white pepper. Marinate for 15–30 minutes.
Toast whole cumin seeds in a dry skillet over medium heat for 1–2 minutes until fragrant. Lightly crush them to release aroma.
Heat oil in a wok or large skillet over high heat until shimmering. Spread lamb in a single layer and sear briefly without stirring to brown.
Stir-fry lamb quickly until just cooked through, then remove from the pan.
Add more oil if needed. Stir-fry onions, dried chilies, and scallions for 1–2 minutes.
Return lamb to the pan. Sprinkle in toasted cumin, ground cumin, Sichuan peppercorn (if using), and chili powder.
Toss over high heat for 30–60 seconds until evenly coated and sizzling. Adjust salt and spice to taste, then serve immediately.

Notes

Toast cumin seeds for deeper smoky flavor.

Use lamb shoulder for juicier texture; lamb leg for a leaner option.

Adjust chili and Sichuan peppercorn to control spice level.

Serve with steamed rice or flatbread for a traditional pairing.

Store leftovers in an airtight container for up to 3 days and reheat quickly in a hot skillet.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese (Xinjiang)

Nutrition

Serving Size: 1 serving (about 1/3 of recipe)
Calories: 420
Sugar: 3g
Sodium: 780mg
Fat: 30g
Saturated Fat: 9g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 32g
Cholesterol: 95mg