Cumin Lamb Stir Fry
A bold northwestern Chinese stir fry featuring tender strips of lamb tossed with whole cumin seeds, dried chilies, and fresh aromatics for a smoky, deeply spiced dish.
Ingredients
- 1.5 lbs boneless lamb shoulder, thinly sliced
- 1/2 tsp baking soda (for tenderizing)
- 2 tbsp soy sauce
- 2 tbsp Shaoxing rice wine (or dry sherry)
- 2 tsp whole cumin seeds
- 1 tsp ground cumin
- 6 dried red chilies (such as Tien Tsin or arbol), halved, seeds removed
- 6 cloves garlic cloves, thinly sliced
- 1 white onion, thinly sliced
- 4 green onions, cut into 2-inch pieces
- 2 tbsp vegetable oil
- 2 tsp toasted sesame oil
- 1/2 tsp kosher salt
- 1/4 cup fresh cilantro, roughly chopped
Instructions
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1
In a bowl, combine 1.5 lbs thinly sliced boneless lamb shoulder with 1/2 tsp baking soda (for tenderizing), 2 tbsp soy sauce, and 2 tbsp Shaoxing rice wine (or dry sherry). Toss well and marinate for 20 minutes at room temperature.
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2
Heat a wok or large skillet over the highest heat possible until smoking. Add 2 tbsp vegetable oil and swirl to coat.
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3
Add the marinated lamb in a single layer and sear without stirring for 1 minute. Stir fry for another 2 minutes until browned and cooked through to an internal temperature of 145°F (63°C). Transfer to a plate.
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4
In the same wok, add 6 halved, seeds removed dried red chilies (such as Tien Tsin or arbol) and 2 tsp whole cumin seeds. Toast for 30 seconds until fragrant.
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5
Add 1 thinly sliced white onion and 6 cloves thinly sliced garlic cloves. Stir fry for 2 minutes until the onion softens.
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6
Return the lamb to the wok. Add 1 tsp ground cumin and 1/2 tsp kosher salt. Toss everything together over high heat for 1 minute.
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7
Add 4 cut into 2-inch pieces green onions and 2 tsp toasted sesame oil. Toss briefly and remove from heat.
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8
Garnish with 1/4 cup roughly chopped fresh cilantro and serve immediately with steamed rice.