Cumin Lamb孜然羊肉
Boldly spiced cumin lamb — tender lamb stir-fried over high heat with cumin, Sichuan peppercorn, dried chilies, and five-spice powder until fragrant and slightly charred at the edges.
Lamb
Shaoxing wine
Scallions
Soy Sauce
Salt
1 tsp
Sugar
1 tsp
Sichuan Peppercorn
Star Anise
Noodles
Sesame Seeds
5 g
salt
1 tsp
sugar
1 tsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Slice and Marinate Lamb
Slice the lamb into thin pieces. Add a small amount of five-spice powder and marinate briefly.
Add Sichuan Peppercorn And Star Anise
Add Sichuan Peppercorn and Star Anise. Lift out the ingredients and set aside.
Stir-fry Ginger Shreds
Add julienned ginger to the wok and stir-fry until fragrant.
Add Marinated Lamb and Stir-fry
Add the marinated lamb and stir-fry until it changes color.
Add Sugar
Add the sugar and stir to combine. The sugar balances the savory and spicy flavors of the lamb.
Add Cumin
While there is still some liquid in the wok, add the ground cumin and toss to coat the lamb evenly.
Add Sesame Seeds
Sprinkle sesame seeds over the lamb and toss briefly to distribute them evenly.
Add Chili Powder
Add the chili powder and toss quickly over high heat so it toasts slightly and coats the lamb.
Add Salt
Add a small spoonful of salt. Taste and adjust as needed — the lamb should be well-seasoned but not overly salty.
Add Garlic Slices
Add the sliced garlic and toss for about 30 seconds until fragrant.
Add Cilantro
Add fresh cilantro leaves and toss briefly. The residual heat will wilt the cilantro slightly.
Finish Plating And Serve
Transfer the cumin lamb to a serving plate. Serve immediately while hot and aromatic.
Serving Suggestion
Serve Cumin Lamb hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.