Cumin Lamb

Name: Cumin Lamb
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lbs lamb shoulder, sliced thin against the grain; 2 tbsp whole cumin seeds, lightly crushed; 1 tbsp ground cumin; 2 tsp red chile flakes; 1 tbsp Shaoxing wine; 1 tbsp light soy sauce; 4 scallions, cut into 2-inch pieces; 1/2 cup cilantro, roughly chopped; 3 tbsp vegetable oil

Northwestern Chinese stir-fried lamb heavily spiced with toasted cumin, chiles, and fresh cilantro.

30 minutes

Serves 4

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Marinate the sliced lamb with the Shaoxing wine, soy sauce, and 1 teaspoon of cornstarch for 15 minutes to tenderize and season the meat.

2
Toast the crushed cumin seeds in a dry wok over medium heat for 1 minute until intensely fragrant, then tip them out and reserve.
3
Heat the vegetable oil in the wok over high heat until smoking, then spread the lamb in a single layer and sear undisturbed for 1 minute before stir-frying for 2 minutes until browned.
4
Add the toasted cumin seeds, ground cumin, and chile flakes, tossing constantly for 1 minute so the spices coat every piece.
5
Throw in the scallions and stir-fry for 30 seconds until just wilted but still bright.
6
Remove from the heat, fold in the fresh cilantro, and serve immediately while the lamb is sizzling.

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