Stir-Fried Cumin Lamb

Stir-Fried Cumin Lamb—a dish that ignites the palate with the bold and aromatic spices of Chinese cuisine. Picture succulent lamb slices, wok-tossed to perfection with a symphony of cumin, Sichuan peppercorns, and other fragrant spices.


  • 1 lb lamb shoulder or leg, thinly sliced
  • 2 tablespoons cumin seeds, toasted and ground
  • 1 tablespoon Sichuan peppercorns, toasted and ground
  • 1 tablespoon chili flakes (adjust to taste)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon dark soy sauce
  • 2 teaspoons sugar
  • 3 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 green onions, chopped
  • Fresh cilantro for garnish (optional)
  • Cooked white rice for serving


  1. Prepare the Spice Mix:
    1. Toast cumin seeds and Sichuan peppercorns in a dry pan until fragrant, then grind them into a coarse powder.
  2. Marinate the Lamb:
    1. In a bowl, combine lamb slices with the ground cumin, Sichuan peppercorns, chili flakes, soy sauce, Shaoxing wine, and dark soy sauce. Let it marinate for at least 30 minutes.
  3. Heat the Wok:
    1. Heat vegetable oil in a wok over high heat until smoking.
  4. Stir-Fry the Lamb:
    1. Add minced garlic and ginger to the hot wok, followed by the marinated lamb. Stir-fry for 3-4 minutes or until the lamb is browned and cooked through.
  5. Finish and Garnish:
    1. Sprinkle sugar over the lamb and continue to stir-fry until the sugar caramelizes. Add chopped green onions and toss to combine.
  6. Serve and Enjoy:
    1. Serve the Stir-Fried Cumin Lamb hot over steamed white rice. Garnish with fresh cilantro if desired, savoring the thrilling combination of cumin, Sichuan peppercorns, and aromatic spices in every mouthful.

Leave a Reply

Your email address will not be published. Required fields are marked *