Cumin Lamb
Experience the bold and irresistible flavors of Sichuan cuisine with this Cumin Lamb recipe, a dish that combines tender lamb slices with aromatic spices and fiery chilies for an unforgettable dining experience. Coated in a rich marinade of ground cumin, soy sauce, and Sichuan peppercorns, the lamb develops a mouthwatering crust as it’s stir-fried to perfection. Minced garlic and dried red chilies infuse the dish with a fragrant heat, while fresh scallions and cilantro provide a vibrant finish. With just 35 minutes of preparation and cooking, this quick yet satisfying recipe is perfect for weeknight dinners or special occasions. Pair it with steamed rice or flatbreads to soak up every savory bite! Perfect keywords: Cumin Lamb recipe, Sichuan stir-fry, spicy lamb, quick dinner ideas, and aromatic Asian cuisine.
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Recipe Information
Ingredients
- 500 grams lamb shoulder
- 2 tablespoons ground cumin
- 1 teaspoon ground Sichuan peppercorn
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- 4 large, minced garlic cloves
- 6 pieces dried red chilies
- 2 stalks, chopped scallions
- 15 grams, chopped cilantro
Instructions
Cut the lamb shoulder into thin slices, approximately 1/4 inch thick, for quick and even cooking.
In a large bowl, mix ground cumin, ground Sichuan peppercorn, soy sauce, sesame oil, cornstarch, and salt.
Add the sliced lamb into the spice mixture and coat thoroughly. Let it marinate for at least 15 minutes to let the flavors absorb into the meat.
Heat vegetable oil in a large skillet or wok over high heat. When the oil is hot, add minced garlic and dried red chilies. Stir-fry for about 30 seconds until the chilies begin to darken and the garlic is fragrant.
Add the marinated lamb slices to the skillet and spread them out evenly. Let them sear for 1-2 minutes on one side before stirring, allowing them to develop a nice browned crust.
Stir-fry the lamb for an additional 3-4 minutes until cooked through and tender.
Add chopped scallions and cilantro into the skillet, stir well to combine, and cook for another minute to let the herbs wilt slightly.
Taste and adjust seasoning if necessary with additional salt or more soy sauce.
Transfer the cumin lamb to a serving dish and garnish with extra scallions or cilantro if desired.
Serve hot with steamed rice or flatbreads for a complete meal.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.2 g | 209% | |
| Saturated Fat | 55.0 g | 275% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3987 mg | 173% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 1.9 g | ||
| Protein | 115.7 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 312 mg | 24% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2171 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
