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Cumin Lamb Stir-Fry

Name: Cumin Lamb Stir-Fry
Total time: 20 min
Yield: Serves 4
Cuisine: China
Ingredients: 300g Lamb (Thin-Sliced); 2 tsp Ground Cumin; 1 bunch Cilantro; 1 stalk Green Onion (Long); 2 cloves Garlic; 1/2 tsp Salt; a pinch Black Pepper; 1 tsp Chili Oil

Main Dish

⏱ 20 min

👥 Serves 4

Difficulty ⭐⭐

Thin-sliced lamb quickly stir-fried with cumin and cilantro — a signature dish of Xinjiang cuisine.

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📖 The Story Behind This Dish

An aromatic stir-fry emblematic of Xinjiang. Cooking hard and fast over high heat drives off any gaminess in the lamb and lets the cumin's toasty aroma shine. A street-stall favorite.

🌆 Where it's eaten: Alongside fresh naan or rice, often as a beer accompaniment.

🥕 Ingredients (serves 4)

Lamb (Thin-Sliced) 300g
Ground Cumin 2 tsp
Cilantro 1 bunch
Green Onion (Long) 1 stalk
Garlic 2 cloves
Salt 1/2 tsp
Black Pepper a pinch
Chili Oil 1 tsp

👩‍🍳 Instructions

Slice the lamb thin and rub with half the cumin, salt, and pepper; let sit for 10 minutes.
Cut the green onion on the diagonal, slice the garlic thin, and roughly chop the cilantro.
Heat oil in a pan over high heat and fry the garlic until fragrant.
Add the lamb and stir-fry quickly over high heat.
Add the green onion and stir-fry briefly to combine.
Add the remaining cumin and chili oil, toss quickly, and scatter the cilantro on top to finish.

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