Description
This Easy Cumin Lamb recipe features thinly sliced boneless lamb leg coated in a fragrant blend of toasted cumin seeds, Sichuan peppercorns, chili flakes, and kosher salt. The lamb is quickly stir-fried with onions, green onions, garlic, soy sauce, and dry sherry for a flavorful, aromatic dish perfect for a speedy weeknight dinner.
Ingredients
Spice Mixture
- 2 tablespoons cumin seeds
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon kosher salt
- 1/2 teaspoon chili flakes
Main Ingredients
- 1 pound boneless lamb leg, thinly sliced
- 2 tablespoons canola oil
- 1 large white onion, thinly sliced
- 1 bunch green onions, chopped
- 2 cloves garlic, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry or Shaoxing wine
- 1 cup cilantro, coarsely chopped
Instructions
- Toast Spices: In a dry skillet over medium heat, toast the cumin seeds and Sichuan peppercorns for about 1 minute or until fragrant. Remove from heat and coarsely grind the toasted spices using a spice grinder or mortar and pestle. Mix in the kosher salt and chili flakes to create the spice mixture.
- Coat Lamb: Add the spice mixture to the thinly sliced lamb and toss well to ensure all pieces are evenly coated with the spices. Set aside to let the flavors meld.
- Cook Onions: Heat a large skillet or wok over high heat until hot. Add the canola oil and once it just starts to smoke, add the thinly sliced white onions. Stir-fry for about 2 minutes, until the edges of the onions become translucent. Transfer the cooked onions to a bowl and set aside.
- Cook Lamb: In the same hot skillet or wok, add the spiced lamb slices. Cook and stir frequently for approximately 2 minutes, or until the lamb begins to brown.
- Add Aromatics and Sauce: Add the chopped green onions, thinly sliced garlic, soy sauce, and dry sherry or Shaoxing wine to the skillet. Bring the mixture to a simmer and continue cooking for about 2 minutes, or until the lamb is just cooked through.
- Combine Ingredients: Return the cooked white onions to the skillet, stirring to combine all ingredients thoroughly. Remove the skillet from heat and stir in the coarsely chopped cilantro.
- Serve: Transfer the lamb to a serving platter and serve immediately while hot.
Notes
- For extra heat, increase the chili flakes to 1 teaspoon.
- Substitute dry sherry with Shaoxing wine for a more authentic flavor.
- Use a sharp knife or a meat slicer to thinly slice the lamb for even cooking.
- This dish pairs well with steamed rice or flatbreads.
- Ensure the skillet or wok is well-heated to sear the lamb quickly and retain juiciness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
