Cumin Lamb
Northwestern Chinese stir-fried lamb heavily spiced with toasted cumin, chiles, and fresh cilantro.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Cumin Lamb to your week, check it against your household's allergens, and build the shopping list automatically.