Cumin lamb- Spice up your dinner with this famous Xinjiang-style recipe (孜然羊肉)

Indulge in the flavors of this Xinjiang-style cumin lamb recipe, where succulent pieces of lamb are infused with bold cumin flavor. Originating from the Chinese Muslim community, this dish has gained widespread popularity across the globe.
Unlike traditional stir-fries that rely on thickening sauces, this recipe utilizes the authentic dry-fry method known as "gan bian/干煸." The meat is fried without gravy, resulting in a distinctive texture and intensified flavors.
This recipe is my interpretation, as I enjoy experimenting with flavors. I make no claims of authenticity, but I assure you that it is a highly addictive and flavorful dish. Below, you will find detailed steps to prepare the cumin lamb. You can download the recipe I have included at the end of this article.
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Recipe:
(Please download the recipe and read the full details at tasteasianfood... )
Ingredients
Marinate the beef (A)
500g lamb (shoulder or leg, cut into 1/2 inch pieces)
2 tbsp cornstarch
1/4 tsp pepper
1 thumb-size ginger, grated
1 tbsp light soy sauce
1 table of rice wine
1/2 tsp salt
1 tbsp oil
Other ingredients (B)
2 tbsp cumin seeds
2 tbsp cooking oil
1 onion
1 tbsp chili powder
5 dried chilies
1 large handful of coriander (cilantro)
2 tsp sesame seeds
Sufficient oil to fry the lamb pieces
Method:
- Marinate the lamb
- Cut the lamb into half-inch cubes, then place it in a large bowl.
- Marinate the lamb with other seasonings in A
- Allow the lamb to marinate for an hour or longer.
Other ingredients
- Cut the stalk part of the coriander into short sections and roughly chop the leaf part separately.
- Dice the onion into small pieces.
- Toast the cumin seeds over low heat in a pan until they become aromatic.
- Cut the dried chilies in half. Remove the seeds if you prefer a milder flavor.
Stir-frying the lamb
- Heat some oil in a pan or large skillet to near the smoking point.
- Brown the lamb in small batches with a pan in a single layer.
- Let the lamb sear undisturbed over high heat for a minute, then flip it over to brown the other side. Once it's cooked to perfection, remove the lamb and drain any excess oil.
- Add some oil to a pan and sauté the onion. Then add the dried chilies and stir-fry them together.
- Return the lamb to the pan along with the onion.
- Add the toasted cumin seeds and chili powder, and combine well to ensure they adhere to every morsel of meat evenly.
- Next, add the chopped coriander stem and give it a few stirs, and toss.
- Transfer the lamb directly from the wok to a serving plate lined with a bed of coriander leaves.
- Sprinkle some toasted sesame seeds to serve.
#CuminLamb #孜然羊肉
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Website: tasteasianfood...
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[@TasteofAsianFood]

Hi, please download the recipe for cumin lamb and read more about it on my food blog: tasteasianfood.com/cumin-lamb/

[@teammonayskitchencanada6056]

do you also have recipe of Ngoh hiong?

[@TracieSmithpomeranian]

I recently got a bag of Lay's chips with this flavor profile. And I actually liked them. I know I would love this.

[@peonygalxs3]

Great recipe! Like that you didn't deep fry the meat!!

[@freeman10000]

I'll give this a go tonight.

[@HFC786]

😋

[@Sansan-the-duck]

look wonderful🤩

[@ArnaudSiemons]

This is great!

[@fadwabokesmati243]

Yammy. Thank you

[@rewindchildhood153]

Is there salt added or i missed it😜

[@TasteofAsianFood]

Salt added to marinate the meat.