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
Scale
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.
