🇨🇳 China · Food
Xinjiang Cumin Lamb
By eatmundo · July 12, 2026
A vibrant, aromatic stir-fry from the Silk Road that highlights the punchy combination of toasted cumin and tender lamb. It is smoky, spicy, and deeply savory.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice 300g of lamb shoulder against the grain into thin, uniform strips.
- 2
Marinate the lamb with a dash of soy sauce and cornstarch for 15 minutes to ensure tenderness.
- 3
Heat a wok over high heat with 2 tablespoons of oil until it begins to shimmer.
- 4
Add the lamb in a single layer and sear for 2 minutes without moving, letting a crust form.
- 5
Toss the meat quickly until browned, then remove from the wok and set aside.
- 6
In the same wok, stir-fry 1 chopped onion until translucent and fragrant, about 3 minutes.
- 7
Return the lamb to the pan and fold in 2 tablespoons of cumin and 1 tablespoon of chili flakes.
- 8
Stir everything together for 60 seconds over high heat so the spices toast but do not burn.
- 9
Serve immediately while the meat is juicy and the aroma of cumin is at its peak.
Frequently Asked Questions
What is the best cut of lamb to use?+
Lamb shoulder is preferred because it has the perfect ratio of fat to lean meat for a high-heat stir-fry.
Can I use fresh cumin seeds?+
Yes, dry-roasting whole cumin seeds and crushing them manually provides a significantly more intense aroma than pre-ground powder.
Is this dish very spicy?+
The spice level depends on the chili flakes; you can adjust the quantity to suit your preference for heat.
Why remove the meat after searing?+
Removing the meat prevents it from overcooking while you soften the aromatics, ensuring the final texture remains succulent.
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