Cumin Lamb Stir Fry

Name: Cumin Lamb Stir Fry
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Cuisine: Chinese
Ingredients: 1 pound boneless leg of lamb, thinly sliced; 1/2 teaspoon sea salt; 1 teaspoon cornstarch; 1 1/2 teaspoons ground cumin; 1 teaspoon cumin seeds; 1 teaspoon chili powder or more; 3 tablespoons cooking oil with a high smoking point such as avocado oil; 2-3 cloves garlic, sliced; 2 tablespoons dark soy sauce; 1 small white onion, sliced; 1 1/2 teaspoons brown sugar; 3 stems green onion, cut into 2-inch long pieces; 1 small bunch of cilantro

posted by Sharon Chen on Nov 15, 2017 (updated Jan 11, 2023) 9 comments »

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Calling all lamb lovers! This authentic Chinese cumin lamb recipe takes less than 30 minutes to put together. It might just become your go-to lamb recipe after you try it.

This authentic Chinese cumin lamb recipe takes less than 30 minutes to put together. It might just become your go-to lamb recipe after you try it.

Cumin lamb stir-fry is one of my mom’s most requested dishes whenever she hosts a gathering back in China. It’s undeniably my favorite lamb dish of all time. It’s a little spicy and full of flavor.

Once the lamb is prepared, the cooking takes practically no time. It’s a very quick dish you can whip up after a busy workday, and it goes very well with rice.

Now, to make sure you get the best result on your first try with this recipe, I’ve come up with some answers to the questions that you might have. Hope that’s helpful. Let’s get started.

What Part of the Lamb Should I Use for This Cumin Lamb Recipe? Why?

I prefer lamb leg because there’s less fat. If you’d like a little bit more fat, lamb shoulder could be a good option. Just make sure it’s boneless.

Why Do You Suggest to Thinly Slice The Lamb? How Big Is One Slice?

There are three reasons.

Thinly sliced lamb marinates well.
It cooks way faster.
It’s easy to infuse the meat with flavor while keeping it tender.

I’d recommend cutting the lamb into approximately half-inch-wide and one-inch-long slices. Feel free to double the size if you’d like. Just remember to keep them thin, about 1/3-inch.

Why Did You Coat Lamb Slices with Cornstarch Before Cooking?

Lamb releases a good amount of juice during cooking, especially when fat is present. Cornstarch helps lock in the lamb’s juices and prevents the dish from being too wet. In addition, it keeps the meat tender.

Why Did You Use Both Cumin Seeds and Ground Cumin in This Recipe?

Cumin seeds and ground cumin are generally the same, but they have a slightly different flavor. Cumin seeds have a pungent and slightly bitter taste, comparatively. Ground cumin has a very intense nutty flavor. Both of them together can maximize the unique aroma of cumin, one of the best spices for lamb.

If you don’t have cumin seeds on hand, feel free to use a bit more ground cumin. It won’t be a deal breaker.

This Recipe Calls for Dark Soy Sauce. Can I Use Regular Soy Sauce?

The primary function of dark soy sauce in this recipe is the color. It helps change the dish’s visual appearance. Yes, you can use regular soy sauce, but you might want to adjust the flavor with salt, since dark soy sauce is more deeply flavored and richer.

What Should I Pay Attention to in Order to Make This Cumin Lamb Successfully?

Make sure your pan, wok, or skillet is hot before adding oil. Also, you want the oil to be extremely hot before cooking the lamb. Please note that thinly sliced lamb only takes 1 or 2 minutes to cook. Working quickly is important when making this dish.

I Don’t Particularly Like Lamb. Can I Substitute Beef for It in This Recipe?

Absolutely! When I tested this recipe, I tried it with both lamb and beef, and it worked great with both.

If you get a chance to try this recipe, I’d love to hear from you. Leave a comment and let me know how it turns out for you. Happy cooking!