Spicy Cumin Lamb Recipe

This classic Chinese-inspired spicy cumin lamb features tender slices of lamb stir-fried with cumin, chili, garlic, and peppers. Bursting with bold flavors and a smoky aroma, it’s perfect served with steamed rice or flatbread.

Ingredients

• 1 lb lamb leg or shoulder, thinly sliced
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tsp cornstarch
• 3 tbsp vegetable oil
• 1 ½ tbsp cumin seeds
• 2 tsp ground cumin
• 1–2 tbsp dried red chilies (adjust to spice level)
• ½ tsp Sichuan peppercorns (optional, for authentic flavor)
• 3 garlic cloves, sliced
• 1 tbsp fresh ginger, julienned
• 1 bell pepper, sliced
• 2 scallions, cut into 2-inch pieces
• ½ tsp chili flakes (optional, for extra heat)
• Salt, to taste

Directions

1. Thinly slice the lamb (partially freezing it for 20 minutes makes slicing easier).
2. In a bowl, mix lamb slices with soy sauce, Shaoxing wine, cornstarch, and a drizzle of oil. Marinate for 30 minutes.
3. Heat a wok or large skillet over high heat. Add oil and toast cumin seeds until fragrant.
4. Add dried chilies and Sichuan peppercorns, stir-fry briefly.
5. Add marinated lamb, stir-fry quickly until just browned (about 2–3 minutes).
6. Toss in garlic, ginger, and bell peppers, cooking for another 2–3 minutes.
7. Sprinkle ground cumin and chili flakes, toss well, and finish with scallions.
8. Serve hot with steamed rice or noodles.