If you love dishes that burst with bold, aromatic flavors and come together quickly, this Cumin Lamb Stir-Fry Recipe is an absolute must-try. Tender slices of lamb, perfectly seasoned with fragrant cumin seeds and warm spices, combine with crisp vegetables for a vibrant and satisfying meal. It’s packed with texture and spice, making every bite a delightful experience that’s both comforting and exciting. Whether you’re cooking for a weeknight dinner or impressing guests, this dish brings the perfect harmony of simplicity and flavor.
Ingredients You’ll Need
The magic behind this Cumin Lamb Stir-Fry Recipe lies in the simplicity and quality of the ingredients. Each component plays a key role in building layers of flavor, from the tender lamb to the fresh veggies and warming spices.
- Lamb shoulder or leg, 1 pound thinly sliced: Partially freezing the lamb helps in slicing it thinly and evenly for quick cooking.
- Soy sauce, 2 tablespoons: Adds savory umami depth and saltiness to the meat.
- Shaoxing wine, 1 tablespoon: Provides a subtle sweetness and complexity; dry sherry is a great substitute.
- Cornstarch, 1 teaspoon: Helps the marinade cling to the lamb and gives a slight silkiness when cooked.
- Vegetable oil, 2 tablespoons: Ideal for high-heat stir-frying due to its neutral flavor.
- Cumin seeds, 1 tablespoon: Toasted to release their nutty aroma, these are the star spice of the dish.
- Ground cumin, 1 teaspoon: Enhances the cumin flavor and ties everything together.
- Crushed red pepper flakes, 1 teaspoon: Add just the right kick of heat, adjustable to your preference.
- Garlic, 3 cloves minced: Imparts pungent, savory notes.
- Fresh ginger, 1-inch piece minced: Brings a bright, zesty spice that lifts the dish.
- Onion, 1 medium thinly sliced: Adds sweetness and texture contrast.
- Green bell pepper, 1 thinly sliced: Provides color and a refreshing crispness.
- Scallions, 2 chopped: Sprinkle in at the end for a fresh, mild onion flavor and vibrant green color.
- Salt and black pepper to taste: Perfectly balances the flavors.
How to Make Cumin Lamb Stir-Fry Recipe
Step 1: Marinate the Lamb
Begin by combining the thinly sliced lamb with soy sauce, Shaoxing wine, and cornstarch in a bowl. This marinade not only seasons the lamb but also tenderizes it slightly, ensuring a juicy and flavorful bite every time. Let it rest for 15 minutes so the flavors can really seep in.
Step 2: Toast the Cumin Seeds
Heat the vegetable oil in a large wok or skillet over high heat. Toss in the cumin seeds and stir-fry them for about 30 seconds until they release their smoky, fragrant aroma. This step is crucial as it unlocks the essential oils and deepens the spice’s character.
Step 3: Cook the Lamb
Add the marinated lamb to the pan and stir-fry quickly for 2 to 3 minutes. The goal here is to develop a nice sear and cook the meat just until it’s browned and tender. Push it to one side of the pan to make room for the aromatics.
Step 4: Add Aromatics and Heat
Into the free space, add minced garlic, ginger, and crushed red pepper flakes. Stir-fry these for about 30 seconds to bring out their flavors without burning. These ingredients infuse the dish with warmth and a gentle heat that pairs beautifully with the lamb.
Step 5: Stir-Fry the Vegetables
Next, stir in the thinly sliced onion and green bell pepper. Cook everything together for another 2 to 3 minutes until the veggies are tender-crisp, maintaining that perfect bite and bright color that livens the dish.
Step 6: Season and Finish
Sprinkle the ground cumin over the stir-fry, stirring well to coat every bite with that earthy cumin flavor. Season with salt and black pepper to your liking. Finally, toss in the chopped scallions for a fresh, slightly sharp finish before serving hot.
How to Serve Cumin Lamb Stir-Fry Recipe
Garnishes
A sprinkle of fresh cilantro works wonders here, adding a bright, herbal note that cuts through the richness of the lamb. You might also enjoy a wedge of lime on the side to brighten the flavors with a squeeze of citrus.
Side Dishes
This cumin lamb stir-fry pairs beautifully with steamed jasmine or basmati rice to soak up the flavorful juices. For a low-carb option, serve it alongside cauliflower rice or wrapped in warm flatbreads for a tasty handheld treat.
Creative Ways to Present
For a dinner party, consider serving the stir-fry over a vibrant bed of noodles and garnishing with toasted sesame seeds for added texture. You can even turn this into a vibrant lettuce wrap, letting guests help themselves at the table for an interactive meal experience.
Make Ahead and Storage
Storing Leftovers
Any leftover cumin lamb stir-fry keeps well in an airtight container in the refrigerator for up to 3 days. This makes it a perfect option for meal prepping or a quick lunch the next day without sacrificing flavor.
Freezing
If you want to freeze the dish, cool it completely first, then place it in a freezer-safe container. It will stay fresh for up to 2 months. Keep in mind that the vegetables might soften slightly after freezing, so it’s best enjoyed thawed and reheated gently.
Reheating
Reheat your leftovers in a skillet over medium heat with a splash of water or broth to keep everything moist. Avoid microwaving if possible, as it can make the lamb rubbery. Stir the contents occasionally until heated through evenly.
FAQs
Can I use a different cut of lamb for this stir-fry?
Yes, you can use other tender cuts like leg steak or loin, but lamb shoulder is preferred since it stays juicy and flavorful after quick cooking.
What can I substitute if I don’t have Shaoxing wine?
Dry sherry is an excellent substitute and can be found easily. If neither is available, a quick splash of rice vinegar mixed with a little sugar can mimic some of that flavor.
How spicy is this cumin lamb stir-fry?
The dish has a mild to moderate heat level thanks to the crushed red pepper flakes. You can adjust the amount up or down based on your personal heat tolerance.
Can this recipe be made gluten-free?
Absolutely! Just make sure to use gluten-free soy sauce or tamari, and the dish will be naturally gluten-free thanks to its simple, fresh ingredients.
Is it okay to add other vegetables?
Definitely. You can add snap peas, baby corn, or mushrooms for extra texture and flavor, but make sure to add them during the vegetable stir-fry step to keep everything balanced.
Final Thoughts
There is something truly special about this Cumin Lamb Stir-Fry Recipe that makes it a standout in the world of quick, flavorful dinners. The bold cumin spice paired with tender lamb and crisp veggies creates a dish that is both comforting and exciting. I encourage you to give it a try—it’s a fantastic way to bring new life to your weeknight meals or impress friends with a dish that feels gourmet without any fuss.
Print
Cumin Lamb Stir-Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stirtop
- Cuisine: Chinese
- Diet: Gluten Free
Description
This Cumin Lamb Stir-Fry is a flavorful and spicy Chinese main course featuring tender lamb slices marinated and quickly stir-fried with aromatic cumin seeds, fresh ginger, garlic, and crisp bell peppers. This dish balances bold spices with vibrant vegetables for a quick, satisfying meal perfect with steamed rice or flatbreads.
Ingredients
Meat and Marinade
- 1 pound lamb shoulder or leg, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
Stir-Fry Ingredients
- 2 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon crushed red pepper flakes (adjust to taste)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 1 medium onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 scallions, chopped
- Salt and black pepper to taste
Instructions
- Marinate the lamb: In a bowl, combine the thinly sliced lamb with soy sauce, Shaoxing wine, and cornstarch. Mix thoroughly to coat the meat and let it marinate for 15 minutes to absorb the flavors and tenderize.
- Heat the wok and toast cumin seeds: Heat the vegetable oil in a large wok or skillet over high heat until hot. Add the cumin seeds and stir-fry for about 30 seconds until fragrant, releasing their aroma.
- Cook the lamb: Add the marinated lamb slices to the wok and stir-fry continuously for 2–3 minutes until the lamb is browned and cooked through but still juicy.
- Add aromatics: Push the lamb to one side of the pan. Add the minced garlic, fresh ginger, and crushed red pepper flakes to the cleared side and stir-fry for 30 seconds to release their flavors.
- Cook the vegetables: Add the thinly sliced onion and green bell pepper to the wok. Stir-fry everything together for 2–3 minutes until the vegetables are tender-crisp and bright.
- Season and finish: Sprinkle in the ground cumin and stir all ingredients together for an additional 1 minute to meld the flavors. Season with salt and black pepper to taste.
- Garnish and serve: Add the chopped scallions, toss to combine evenly, and serve the stir-fry hot alongside steamed rice or flatbreads.
Notes
- Partially freeze the lamb before slicing to make cutting thin slices easier and more uniform.
- Use gluten-free soy sauce to make this dish suitable for gluten-free diets.
- For an extra fresh touch, garnish with chopped cilantro before serving.
- This dish pairs well with steamed jasmine rice or warm flatbreads for a complete meal.
