Xinjiang Cumin Lamb Stir Fry
This Xinjiang cumin lamb stir fry is easy to make and made with thin slices of tender lamb shoulder and onions, stir fried with my delicious Xinjiang spice blend!
Servings: 3
Calories: 104kcal
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.)
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!
