Authentic Xinjiang Cumin Lamb
Cumin lamb, when done properly, can be highly addictive. When I was living in Shanghai, Xinjiang Style Cumin Lamb was just one of those dishes you see everywhere, yet still wanting to order it every time. While lamb dishes are not as common in Hong Kong, but this easy-to-make-at-home dish can certainly satisfy your cravings.
Category
Authentic Xinjiang Cumin Lamb 孜然羊肉
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
When done properly, Cumin Lamb can be highly addictive. When I was living in Shanghai, it was just one of those dishes you see everywhere, yet still wanting to order it every time. While lamb dishes are not very common in Hong Kong, this easy-to-make-at-home dish will certainly satisfy your cravings.
JK
Ingredients
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Lamb slices 400g - 500g
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Soy Sauce 1 tps
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Shaoxing wine 1 tbsp
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Salt, a pinch
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Cornstarch, a pinch
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Cumin powder 1 tbsp
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Sichuan chili flakes 1 tsp
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Sugar, a pinch
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Freshly ground Sichuan peppercorns
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Extra light olive oil or canola oil 1tbsp
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Chinese whole dried red chilli peppers 2 tbsp
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Onion, sliced, 1/3
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Ginger, minced, 0.5 tbsp
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Garlic, 3 cloves, sliced
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Cilantro, chopped, 0.5 cup
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Sesame seeds on top for garnishing, optional
Spice Mix
Stir Fry
Directions
Defrost lamb slices.
Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well and marinate for at least 1 hour at room temperature, or in the fridge up to overnight.
Mix together all the ingredients for the spice mix in a small bowl.
Drain the extra marinate liquid from the bowl of lamb, add a little bit cornstarch. Stir until all the lamb slices are coated.
In a skillet, turn up heat to medium - high; heat up oil until it is hot and ready. Add lamb slices; spread them out such that they don't overlap. Let cook without turning until one side turns golden, around 1 minute. Flip the lamb slices to the other side, until slightly golden, but inside is still pinkish, around 1 minute. Transfer the lamb slices to a plate.
Use the same pan. Add 1 tablespoon of oil if there is not enough. Add the dried whole Chinese chilli peppers, onion, ginger, and garlic. Stir fry for about 1 minute, until the onion starting to turn soft. Add back the lamb and sprinkle the spice mix all over. Stir immediately to cover the lamb with spice. Remove the pan from the stove. Taste the lamb and season with more salt and black peppercorn if required.
Mix the cilantro into the lamb. Transfer everything to a big plate. Sprinkle sesame on top (optional). Serve with hot, fluffy steamed rice.