Xinjiang Cumin Lamb
The flavour combination of soy and mild spices such as cumin are a match made in heaven and compliment the deep savoury flavours of the meat.
Ingredients
300g lamb rump steak, lamb leg or lamb neck (Tip: if using leg or neck, you should marinade overnight for more tender results)
½ red onion
6 cloves garlic
1 thumb sized piece ginger
Handful fresh coriander – use both stalks and leaves!
8-10 dried red chillies (soaked in hot water over for 10 minutes)
The Marinade
½ tsp. cumin powder
1 tbsp. light soy sauce
1 tbsp. Shao Xing rice wine
½ tsp. sugar
1 tbsp. corn flour
The Dry Spices
2 tsp. cumin powder
1 tsp. ground Sichuan peppercorns (do this either with a mortar and pestle or a spice grinder)
1 tsp. chilli flakes (optional)
Pinch sea salt
Method
Preparation
Slice the lamb into large dices (roughly 3cm cubes) and place in a mixing bowl. Massage ‘The Marinade’ ingredients well into the lamb. If using the secondary cuts of meat such as leg or neck, cover and leave to marinade for a minimum of 45 minutes or overnight. For lamb rump steaks, 10-15 minutes will suffice.
Finely slice the red onion, peel and finely chop the ginger and garlic. Pick the coriander leaves and roughly chop the stalks. Mix ‘The Dry Spices’ together in a small bowl.
Build your Wok Clock: starting at 12 o’clock with your bowl of marinated lamb, followed by the red onion, ginger, garlic, coriander stalks and lastly ‘The Dry Spices’.
Cooking
Heat 2-3 tbsp. vegetable oil in the wok over a high heat until smoking hot. Once smoking hot, place your marinated meat into the hot oil and sear well for 30 seconds to a minute before turning. Turn the pieces of lamb and then sear the other side. Stir fry the lamb for a further 1-2 minutes.
Once browned on all sides remove the lamb from the, saving any excess oil in the wok. Place the wok back on a high heat and add sliced red onion, then the ginger, garlic, and coriander stalks one at a time, leaving a 30 second gap between each addition.
Next, add ‘The Dry Spices’ followed immediately by the seared and diced lamb back into the wok. Continue to stir-fry for 1-2 minutes until fragrant and well combined. Garnish generously with coriander leaves and serve.
div style="border-top: 1px solid #888;margin-top: 4rem;">
How To Make Xinjiang Cumin Lamb
In Collaboration with Curious Crab Productions
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!
300g lamb rump steak, lamb leg or lamb neck (Tip: if using leg or neck, you should marinade overnight for more tender results)
½ red onion
6 cloves garlic
1 thumb sized piece ginger
Handful fresh coriander – use both stalks and leaves!
8-10 dried red chillies (soaked in hot water over for 10 minutes)
The Marinade
½ tsp. cumin powder
1 tbsp. light soy sauce
1 tbsp. Shao Xing rice wine
½ tsp. sugar
1 tbsp. corn flour
The Dry Spices
2 tsp. cumin powder
1 tsp. ground Sichuan peppercorns (do this either with a mortar and pestle or a spice grinder)
1 tsp. chilli flakes (optional)
Pinch sea salt
Preparation
Slice the lamb into large dices (roughly 3cm cubes) and place in a mixing bowl. Massage ‘The Marinade’ ingredients well into the lamb. If using the secondary cuts of meat such as leg or neck, cover and leave to marinade for a minimum of 45 minutes or overnight. For lamb rump steaks, 10-15 minutes will suffice.
Finely slice the red onion, peel and finely chop the ginger and garlic. Pick the coriander leaves and roughly chop the stalks. Mix ‘The Dry Spices’ together in a small bowl.
Build your Wok Clock: starting at 12 o’clock with your bowl of marinated lamb, followed by the red onion, ginger, garlic, coriander stalks and lastly ‘The Dry Spices’.
Cooking
Heat 2-3 tbsp. vegetable oil in the wok over a high heat until smoking hot. Once smoking hot, place your marinated meat into the hot oil and sear well for 30 seconds to a minute before turning. Turn the pieces of lamb and then sear the other side. Stir fry the lamb for a further 1-2 minutes.
Once browned on all sides remove the lamb from the, saving any excess oil in the wok. Place the wok back on a high heat and add sliced red onion, then the ginger, garlic, and coriander stalks one at a time, leaving a 30 second gap between each addition.
Next, add ‘The Dry Spices’ followed immediately by the seared and diced lamb back into the wok. Continue to stir-fry for 1-2 minutes until fragrant and well combined. Garnish generously with coriander leaves and serve.
div style="border-top: 1px solid #888;margin-top: 4rem;">
How To Make Xinjiang Cumin Lamb
In Collaboration with Curious Crab Productions
INSPIRED BY OUR TIPS AND RECIPES?
Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!