Xinjiang Cumin Lamb

Name: Xinjiang Cumin Lamb
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 600 g boneless lamb shoulder or leg, sliced thin against the grain; 1 tbsp Shaoxing wine; 1 tbsp light soy sauce; 1 tbsp cornstarch; 1/4 tsp baking soda; 2 tbsp cumin seeds; 8 dried red chilies, snipped; 1 tsp Sichuan peppercorns; 1 tbsp chili flakes; 5 cloves garlic, sliced; 1 yellow onion, sliced; 3 scallions, cut into batons; large handful cilantro, roughly chopped; 3 tbsp neutral oil; to taste salt

The signature Uyghur-Xinjiang stir-fry — slivers of lamb seared fierce and fast in a smoking wok, dredged in toasted cumin seed and dried chili, finished with raw onion and cilantro that wilt against the heat of the meat.

dairy-free
nut-free
egg-free
high-protein
low-carb
contains-meat

Ingredients

boneless lamb shoulder or leg, sliced thin against the grain600 g
Shaoxing wine1 tbsp
light soy sauce1 tbsp
cornstarch1 tbsp
baking soda1/4 tsp
cumin seeds2 tbsp
dried red chilies, snipped8
Sichuan peppercorns1 tsp
chili flakes1 tbsp
garlic, sliced5 cloves
yellow onion, sliced1
scallions, cut into batons3
cilantro, roughly choppedlarge handful
neutral oil3 tbsp
saltto taste

Steps

Toss lamb with marinade.
Toss the sliced lamb with Shaoxing wine, soy, cornstarch, and baking soda; rest 15 minutes.
Toast and crush spices.
Toast cumin seeds and Sichuan peppercorns in a dry wok over medium heat until fragrant, then coarsely crush in a mortar.
Heat wok and sear lamb.
Heat the wok until smoking, add 2 tbsp oil, and sear the lamb in a single layer without stirring for 30 seconds.
Toss and stir-fry the lamb.
Toss the lamb and stir-fry until just past pink, about 90 seconds; transfer to a plate.
Add oil, chilies, and garlic.
Add remaining 1 tbsp oil, dried chilies, chili flakes, and garlic; stir until fragrant.
Add onion and scallions.
Add onion and scallions, toss 30 seconds to wilt slightly but keep crunch.
Return lamb and toss with spices.
Return the lamb with any juices, scatter the crushed cumin mixture, and toss hard to coat.
Fold in cilantro and salt.
Off heat, fold in cilantro and salt to taste; serve immediately.

Nutrition

Nutrition, per serving. 370 calories. Protein 29.5 grams, 31 percent. Carbs 6.5 grams, 7 percent. Fat 26 grams, 62 percent. Fiber 2 grams, sugar 2.5 grams, saturated fat 7 grams, sodium 520 milligrams. Estimated from ingredients.