This easy Xinjiang cumin lamb stir fry recipe is made with thin slices of tender lamb shoulder, stir fried with onions and my delicious Xinjiang spice blend.
Table of Contents
- Why You’ll Love This Recipe
- Xinjiang Cumin Lamb Stir Fry Ingredients
- How to Make Xinjiang Cumin Lamb Stir Fry
- Joyce’s Tips For Making the Best Xinjiang Cumin Lamb Stir Fry
- Serving Suggestions
- Recipe Variation Ideas
- Frequently Asked Questions
- Storing and Reheating
- More Stir Fry Recipes You May Like
- Chinese and Take Recipes You May Like
- Recipe Card
If you're a fan of bold flavors, then this Xinjiang cumin lamb stir fry is the recipe for you. This recipe originates from the Xinjiang province in China and is one the best easy recipes I’ve ever tried.
The combination of tender lamb, fried onions and Xinjiang spices is so delicious, especially if you're a fan of cumin. It’s aromatic, earthy, spicy, smoky and oniony and with a simple bowl of rice, it makes a quick and easy meal.
If you enjoy this recipe, you might also like my other lamb recipes such as Pan-Fried Lamb Chops with Miso Butter, and Miso Red Wine Braised Lamb Shank. Alternatively, if you love cumin lamb, you should also try my Cumin Beef Fried Rice as well, which have similar flavors, and is basically cozy in a bowl.
Why You’ll Love This Recipe
- Quick and Easy: This recipe is incredibly easy to make. With a simple marinade, a spice mix, and a quick stir-fry, you'll have a delicious meal in no time.
- Versatile Homemade Xinjiang Spice Mix: This spice mix I make is very versatile, and I love to also grill lamb skewers and chicken with it as well! Make a big batch, and have it on hand for an easy grilled dinner later!
- Authentic and Restaurant Quality: This recipe stays true to the authentic flavors of Xinjiang cuisine, giving you a genuine, bold and authentic flavor of Xinjiang cuisine right at home with this restaurant-quality dish.
Xinjiang Cumin Lamb Stir Fry Ingredients
- Lamb Shoulder Chop Steaks: I like to use lamb shoulder chops steak because it's in smaller portions, and easier to work with but you can also thinly slice a boneless lamb shoulder roast as well. To make it easier to thinly slice shoulder roasts, you can stick the lamb in the freezer for 45 minutes first.
- Dried Whole Chili Peppers: These dried chili peppers add a bit of spiciness to the lamb stir fry. Toast them with oil to infuse it with heat. Don't worry, they're not incredibly spicy. They're not meant to be eaten, so you should eat around them. Omit them if you prefer less spiciness.
- White Onion, Garlic and Ginger: These aromatic trio is a must and is a main part of the flavor of this dish. For the onion, I find white onion has the best flavor, but any type of onion will work for this dish.
- Soy Sauce and Shaoxing Wine: I use Shaoxing wine in the marinade to help reduce some of the gamey flavor of lamb. You can find this in all Asian grocery stores, but if you can't find it you can omit it. Soy sauce is a must in the lamb marinade, and adds a touch of salt and umami flavor to the final dish.
- Cilantro and Green Onions: For the garnish, green onions are also a must and give a great light onion flavor to the final dish. Cilantro is usually a hit or miss with most people but is also a great addition to light up the dish. If you don't like the taste of cilantro, you can omit it.
Xinjiang Spice Mix Ingredients
- Sichuan Red Chili Flakes: These Sichuan chili flakes add heat to the dish, a signature element of Xinjiang cuisine. If you can't find these Chinese red chili flakes, Italian red chili flakes will work, but the dish will be spicier.
- Sichuan Peppercorns: Ground Sichuan pepper adds a numbing, tingling heat that is characteristic of Sichuan cuisine, a common element in Xinjiang dishes.
- Fennel Seeds: Ground fennel seeds contribute a sweet, anise-like flavor, adding depth to the spice mix.
- Cumin: This spice is a must, and the star of this dish. Do not substitute it out or omit it. I like to use whole ground cumin seeds, that I freshly grind myself for a more potent flavor, but you can also use pre-ground cumin as well.
- Garlic Powder: To add more garlic flavor to my Xinjiang spice mix, I like to add garlic powder. Do not use garlic salt, which will make the spicy mix overly salty. I use salt separately to make it easier to control the saltiness.
- Salt: To give the spice mix a bit of saltiness, I use salt. It is the main source of salt in this lamb dish.
- Sesame Seeds (Optional): This ingredient is optional, but adds a nice nuttiness when it is toasted with the lamb.
How to Make Xinjiang Cumin Lamb Stir Fry
Making this incredible Xinjiang cumin lamb stir fry recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Mix the Spices: Combine the Xinjiang spice ingredients in a small bowl to make your spice mix.
Prepare the Garnish: Roughly chop the cilantro. I like to use the stem and the leaves to prevent waste but for a milder cilantro flavor, you can use just the leaves. Set it aside to use at the end. If you don't like cilantro you can skip this.
Prepare the Aromatics: Slice the onions, ginger and garlic and set it aside for later. Reserve a tablespoon of the garlic slices for the marinade.
Cut the Green Onions: Cut and discard the root end of the green onions. Then cut the green onions into 2 inch pieces. Cut the thicker, white parts again lengthwise, so it's not so chunky. Set them aside.
Marinate the Lamb
Slice the Lamb: Slice the lamb as thin as you can. You can freeze it in the freezer for 45 minutes to make it firmer and easier to slice.
Mix the Marinade: In a mixing bowl, combine your thinly sliced lamb, 1 tablespoon of garlic slices, soy sauce, and Shaoxing wine. Make sure to mix it well and then set it aside to marinate for about 30 minutes.
Cooking the Cumin Lamb Stir Fry
Heat the Oil and Toast the Chilis: Set a large skillet, or wok on the stove and set it to high heat. Once the pan is hot, add about 2 tablespoons of oil and the dried whole chilies. Stir fry them for about 1 minute or until they turn a deep red color.
Stir Fry the Onions and Ginger: Add the sliced onions and ginger and stir fry it for 1-2 minutes.
Stir Fry the Lamb: Push the onions, ginger and chili peppers aside, and add another 2 tablespoons of oil to the pan. Then add the marinated lamb and spread it out in a single layer. After 30 seconds, toss it around for about 3 minutes until the lamb is slightly golden. If you sliced the lamb thicker, you may need to add another minute.
Add the Garlic Slices: Once the lamb is cooked, mix it back with the onions, ginger and chilies and then add in the garlic slices and stir fry it for 1 minute until they turn a golden color.
Add in the Xinjiang Spice Mix: Sprinkle all the spice mix evenly in the pan to coat the lamb and onions and stir fry it for about 2-4 minutes. This will toast the spices further to bring out the flavors. If I find the dish too dry, I will drizzle a bit more oil to the pan to stir fry everything more evenly.
Add the Finishing Touches: Add the green onions to the skillet stir fry for 30 seconds.
Garnish with Cilantro: Turn off the heat, and toss in the cilantro and plate. The residual heat will cook the cilantro.
Enjoy your Xinjiang lamb dish over a bed of rice or noodles. (Note: the dried chilies are not meant to be eaten.)
Joyce’s Tips For Making the Best Xinjiang Cumin Lamb Stir Fry
- Cuts of Lamb: For this Xinjiang cumin lamb stir fry recipe, it's best to use thinly sliced lamb shoulder because of the fat-to-meat ratio, which will give this dish a lot more flavor.
- Freeze Lamb Before Slicing (Optional): To make it easier to slice the lamb into thin slices, you can freeze the lamb for 30-45 minutes. This will firm the meat up and make it easier to slice.
- Dried Whole Chili Peppers: The dried chili peppers add a bit of spiciness to the lamb stir fry. Toast them with oil to infuse it with heat. Don't worry, they're not incredibly spicy. They're not meant to be eaten, so you should eat around them or omit them if you prefer less spiciness.
- Sichuan Red Chili Flakes: These Sichuan chili flakes add heat to the dish, a signature element of Xinjiang cuisine. If you can't find these Chinese red chili flakes, the best substitute is Korean gochugaru (Korean pepper flakes). Alternatively, you can also use the standard common red chili flakes, but the dish will be spicier.
- Use Freshly Ground Spices: For the Xinjiang spice mix, I recommend using freshly ground cumin and fennel seeds for a more intense flavor. However, if you only have pre-ground spices, they will work fine too.
- Don't Be Shy With the Oil: It may seem like I am adding a lot of oil to this dish while I'm stir frying, but the oil will help distribute the flavor of the spices better throughout the dish. I use avocado oil for all stir fries at home, which is a healthier fat.
- Don't Overcook the Lamb: When cooking the lamb, it's important not to overcook it. The meat should be slightly golden, which usually takes about 1-2 minutes. Overcooking can make the lamb tough and dry.
- Spice Level Adjustment: If you prefer a milder or spicier flavor, feel free to adjust the amount of red chili flakes in the spice mix. Remember, you can always add more spice, but you can't take it away!
Serving Suggestions
- This Xinjiang cumin lamb stir fry is a perfect main dish for a traditional Chinese family dinner. Serve it with a side of steamed jasmine rice to soak up the flavorful sauce and balance the heat of the spices. Alternatively, I also love to serve this with garlic fried rice (sinangag), or egg fried rice.
- For a more interactive fun dinner, use the Xinjiang cumin lamb stir fry as a filling for lettuce wraps with a bit of white rice or vermicelli noodles and hoisin dipping sauce. The crisp, fresh lettuce provides a refreshing contrast to the spicy, savory lamb.
- For a hearty brunch, top a bowl of congee (rice porridge) with a generous serving of this cumin lamb stir fry. The warm, comforting congee pairs beautifully with the bold flavors of the dish.
- This lamb dish is absolutely comforting and delicious with a bowl of noodles. I love to use Taiwanese knife cut noodles (or egg noodles) or chewy udon noodles. To give the noodles a bit more flavor, I add a dash of soy sauce to it.
Recipe Variation Ideas
- Grilled Lamb: If you want an even easier recipe, I will sometimes just marinate lamb chop steaks and sprinkle it with my Xinjiang spice mix and grill it over the BBQ.
- Spicy: If you're a fan of spicy flavors, add an extra teaspoon of red chili flakes to the spice mix for an extra kick. This will make your dish spicier than usual.
- Veggies: For a healthier twist, add a cup of diced mixed vegetables like bell peppers, carrots, and zucchini. Sauté the vegetables along with the onions for a colorful and nutritious boost to your meal.
- Zesty: Squeeze some fresh lemon juice over the stir fry just before serving to add a refreshing tanginess that balances the heat and spice and the heaviness of the dish.
Frequently Asked Questions
Thinly sliced lamb shoulder works best for this recipe. It's important to cut the lamb into thin slices to allow for quick and even cooking.
Yes, there is a slight difference in flavor. Chinese Sichuan red chili flakes have a milder, slightly sweet flavor, while Italian red chili flakes are spicier. A good substitute for this would be Korean gochugaru (Korean chili flakes).
You can adjust the spiciness by varying the amount of red chili flakes in the Xinjiang spice mix.
Storing and Reheating
- Storing: Leftovers of this Xinjiang cumin lamb stir fry can be stored in an airtight container in the refrigerator for up to 3 days.
- Freezing: Unfortunately, this dish does not freeze well. The texture of the lamb can become tough and lose its flavor when frozen and thawed, and the stir fried onions do not freeze well.
- Reheating: When you're ready to enjoy your leftovers, reheat the stir fry in a skillet over medium heat until warmed through. You can also reheat it in the microwave, stirring occasionally.
More Stir Fry Recipes You May Like
Chinese and Take Recipes You May Like
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Recipe Card
Xinjiang Cumin Lamb Stir Fry
Joyce's Recipe Notes
- Cuts of Lamb: For this Xinjiang cumin lamb stir fry recipe, it's best to use thinly sliced lamb shoulder because of the fat-to-meat ratio, which will give this dish a lot more flavor.
- Freeze Lamb Before Slicing (Optional): To make it easier to slice the lamb into thin slices, you can freeze the lamb for 30-45 minutes. This will firm the meat up and make it easier to slice.
- Dried Whole Chili Peppers: The dried chili peppers add a bit of spiciness to the lamb stir fry. Toast them with oil to infuse them with heat. Don't worry, they're not incredibly spicy. They're not meant to be eaten, so you should eat around them or omit them if you prefer less spiciness.
- Sichuan Red Chili Flakes: These Sichuan chili flakes add heat to the dish, a signature element of Xinjiang cuisine. If you can't find these Chinese red chili flakes, the best substitute is Korean gochugaru (Korean pepper flakes). Alternatively, you can also use the standard common red chili flakes, but the dish will be spicier.
- Use Freshly Ground Spices: For the Xinjiang spice mix, I recommend using freshly ground cumin and fennel seeds for a more intense flavor. However, if you only have pre-ground spices, they will work fine too.
- Don't Be Shy With the Oil: It may seem like I am adding a lot of oil to this dish while I'm stir frying, but the oil will help distribute the flavor of the spices better throughout the dish. I use avocado oil for all stir fries at home, which is a healthier fat.
- Don't Overcook the Lamb: When cooking the lamb, it's important not to overcook it. The meat should be slightly golden, which usually takes about 1-2 minutes. Overcooking can make the lamb tough and dry.
- Spice Level Adjustment: If you prefer a milder or spicier flavor, feel free to adjust the amount of red chili flakes in the spice mix. Remember, you can always add more spice, but you can't take it away!
Ingredients
- 1 lb lamb shoulder chops (approx. 2 steaks, ½ inch thick)
- 1 large white onion (sliced)
- 5 cloves garlic (sliced)
- 5 slices ginger
- ½ cup dried whole chili peppers
- ¼-½ cup cilantro (finely chopped)
- 2 stalks green onions
Lamb Marinade
- 1 tablespoon soy sauce
- 2 teaspoons Shaoxing wine (or miju cooking wine, or dry sherry)
- 1 tablespoon oil
- 1 tablespoon water
- 1 tablespoon garlic slices (reserved from preparation)
Xinjiang Spice Mix
- 1½ tablespoon Sichuan chili flakes (can sub with gochugaru (Korean pepper flakes) or with standard red chili flakes, but it will be more spicy)
- 1½ tablespoon cumin
- ¼ teaspoon Sichuan peppercorns
- ½ teaspoon fennel
- 2 teaspoons garlic powder (not garlic salt)
- ¾ teaspoon salt
- 1 teaspoon sesame seeds (optional)
Instructions
Preparation
- Combine the Xinjiang spice ingredients in a small bowl (1½ tablespoon Sichuan chili flakes, 1½ tablespoon cumin, ¼ teaspoon Sichuan peppercorns½ teaspoon fennel, 2 teaspoons garlic powder, ¾ teaspoon salt, 1 teaspoon sesame seeds (optional). Set it aside.**If you are using whole spices, use a mortar an pestle or a spice grinder to blitz it up before mixing everything together.
- Roughly chop the cilantro (approx. ¼-½ cup cilantro). I like to use the stem and the leaves to prevent waste but for a milder cilantro flavor, you can use just the leaves. Set it aside to use at the end. If you don't like cilantro you can skip this.
- Peel and slice 1 large white onion and set it aside.
- Cut 5 slices ginger and thinly slice 5 cloves garlic and set them aside for later. Reserve 1 tablespoon of the garlic slices for the marinade.
- Cut and discard the root end of 2 stalks green onions. Then cut the green onions into 2-inch pieces. Cut the thicker, white parts again length-wise, so they're not so chunky. Set them aside.
Marinate the Lamb
- Slice 1 lb lamb shoulder chops (or lamb shoulder roast) as thin as you can, and cut them against the grain. You can freeze it in the freezer for 45 minutes to make it firmer and easier to slice.
- In a mixing bowl, combine your thinly sliced lamb, the reserved 1 tablespoon garlic slices, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon water, and 2 teaspoons Shaoxing wine. Mix everything well and then set it aside to marinate for about 30 minutes.
Making the Cumin Lamb Stir Fry
- Set a large skillet, or wok on the stove and set it to high heat. Once the pan is hot, add about 2 tablespoons of oil and ½ cup dried whole chili peppers and stir fry the dried chilies for about 1 minute or until they turn a deep red color.
- Add the sliced onions and ginger and stir fry it for 1-2 minutes.
- Push the onions, ginger, and chili peppers aside, and add another 2 tablespoons of oil to the pan. Then add the marinated lamb and spread it out in a single layer. After 30 seconds, stir the lamb and stir fry it for about 3 minutes until the lamb is slightly golden. If you sliced the lamb thicker, you may need to add another minute.
- Once the lamb is cooked, mix it back with the onions, ginger, and chilies. Then, add the garlic slices and stir fry them for 1 minute until they turn a golden color.
- Sprinkle all the spice mix evenly in the pan to coat the lamb and onions and stir fry it for about 2-4 minutes. This will toast the spices further to bring out the flavors. If I find the dish too dry, I will drizzle a bit more oil to the pan to stir fry everything more evenly.
- Add the green onions to the skillet stir fry for 30 seconds.
- Turn off the heat, and toss in the cilantro and plate. The residual heat will cook the cilantro.
- Enjoy your Xinjiang lamb dish over a bed of rice or noodles. (Note: the dried chilies are not meant to be eaten.)
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Joyce Lee says