Cumin Lamb
Cumin Lamb
Ingredients
For the Lamb Marinade
- 500 grams lamb shoulder, sliced thin against the grain
- 1 teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon oil
For the Spice Mixture
- 1 tablespoon chili flakes
- 1 tablespoon cumin seeds
- 1 teaspoon Sichuan peppercorns
Other Ingredients
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup red onion, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup celery, sliced
- 1/4 cup scallions, chopped
- as needed oil, for cooking, a generous amount
Instructions
- 1
Place the thinly sliced lamb shoulder into a bowl. Add the baking soda, Shaoxing wine, soy sauce, and cornstarch to the lamb. Mix thoroughly until all ingredients are well combined. Add 1 tablespoon of oil to the marinated lamb and mix again. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
In a small bowl, combine the chili flakes, cumin seeds, and Sichuan peppercorns. Stir the spices together.
⏱️ 2 min
- 3
Heat a wok over high heat until it begins to smoke. Add a generous amount of oil to the hot wok. Add the marinated lamb to the wok, ensuring not to overcrowd the pan. Cook in batches if necessary. Sear the lamb for approximately 1-2 minutes until it is nicely browned. Remove the seared lamb from the wok and set it aside.
⏱️ 4 min
- 4
To the same wok, add the minced garlic and minced ginger. Stir-fry for 15-30 seconds until fragrant. Add the sliced red onion, green bell pepper, red bell pepper, and celery to the wok. Stir-fry for 1-2 minutes until the vegetables are slightly softened but still retain some crispness.
⏱️ 3 min
- 5
Return the seared lamb to the wok with the cooked vegetables. Add the prepared spice mixture to the wok. Toss everything together vigorously for about 30 seconds until all ingredients are well combined and fragrant. Stir in the chopped scallions. Toss briefly to incorporate the scallions.
⏱️ 1 min
- 6
Serve the Cumin Lamb hot over rice.
Kitchen Tools
Nutrition Facts (per serving)
Cumin Lamb
For the Lamb Marinade
- 500 grams lamb shoulder, sliced thin against the grain
- 1 teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon oil
For the Spice Mixture
- 1 tablespoon chili flakes
- 1 tablespoon cumin seeds
- 1 teaspoon Sichuan peppercorns
Other Ingredients
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1/2 cup red onion, sliced
- 1/2 cup green bell pepper, sliced
- 1/2 cup red bell pepper, sliced
- 1/2 cup celery, sliced
- 1/4 cup scallions, chopped
- as needed oil, for cooking, a generous amount
Instructions
- 1
Place the thinly sliced lamb shoulder into a bowl. Add the baking soda, Shaoxing wine, soy sauce, and cornstarch to the lamb. Mix thoroughly until all ingredients are well combined. Add 1 tablespoon of oil to the marinated lamb and mix again. Set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
In a small bowl, combine the chili flakes, cumin seeds, and Sichuan peppercorns. Stir the spices together.
⏱️ 2 min - 3
Heat a wok over high heat until it begins to smoke. Add a generous amount of oil to the hot wok. Add the marinated lamb to the wok, ensuring not to overcrowd the pan. Cook in batches if necessary. Sear the lamb for approximately 1-2 minutes until it is nicely browned. Remove the seared lamb from the wok and set it aside.
⏱️ 4 min - 4
To the same wok, add the minced garlic and minced ginger. Stir-fry for 15-30 seconds until fragrant. Add the sliced red onion, green bell pepper, red bell pepper, and celery to the wok. Stir-fry for 1-2 minutes until the vegetables are slightly softened but still retain some crispness.
⏱️ 3 min - 5
Return the seared lamb to the wok with the cooked vegetables. Add the prepared spice mixture to the wok. Toss everything together vigorously for about 30 seconds until all ingredients are well combined and fragrant. Stir in the chopped scallions. Toss briefly to incorporate the scallions.
⏱️ 1 min - 6
Serve the Cumin Lamb hot over rice.