YouTube
Learn . Laugh . Eat

Xinjiang Cumin Lamb

Prep: 45 mins

Cook: 10 mins

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.

  • 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!


  • 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!

instagram pinterest TABLEFLIP Youtube Icon