🍖 Cumin lamb

Name: Cumin lamb
Total time: 25 min
Yield: 2
Cuisine: China · Xinjiang and Sichuan
Ingredients: 400 g boneless lamb leg or shoulder, thinly sliced; 1 tbsp cumin seeds and 1 tsp ground cumin; 1–2 tsp chili flakes and 6 dried chilies; 1 onion, sliced; 3 scallions, cut into 4 cm lengths; 2 garlic cloves, sliced; 2 tbsp vegetable oil, salt

Origin: China · Xinjiang and Sichuan

475kcal

per serving · 250 g

190kcal

per 100 g

45 gProtein18 g / 100 g

30 gFat12 g / 100 g

8 gCarbs3 g / 100 g

Cumin lamb is a fiery stir-fry of thinly sliced lamb tossed in a wok with whole and ground cumin, dried chili, onion and scallion. The meat comes out browned at the edges and tender inside, with a smoky, earthy aroma and a lingering heat. It is served hot with steamed rice as part of a shared spread.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

✓

High protein18 g protein per 100 g — 38% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb

Contains glutenno wheat, barley or rye in a typical recipe

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

lambcuminchili pepperonionscallion

Recipe

2 servings25 min

Ingredients

400 g boneless lamb leg or shoulder, thinly sliced
1 tbsp cumin seeds and 1 tsp ground cumin
1–2 tsp chili flakes and 6 dried chilies
1 onion, sliced
3 scallions, cut into 4 cm lengths
2 garlic cloves, sliced
2 tbsp vegetable oil, salt

Method

Season the lamb with salt and ground cumin and leave for 10 minutes.
Heat the oil in a wok until very hot and sear the lamb in batches for 1–2 minutes until browned; set aside.
Fry the cumin seeds, dried chilies and garlic for 30 seconds until fragrant.
Add the onion and stir-fry for 2 minutes, keeping it slightly crisp.
Return the lamb, add the chili flakes and scallions, toss for 1 minute and serve at once.

How to make it lighter

Trim visible fat from the lamb before slicing, or use lean leg instead of shoulder.
Sear in a well-heated pan so 1 tbsp oil is enough; 1 tbsp oil ≈ 120 kcal.
Bulk up the plate with extra onion and scallion, or serve it with a small portion of rice and a side of greens.

History

The pairing of cumin and lamb comes from the Uyghur cooking of Xinjiang, known for its street skewers. As a wok stir-fry, cumin lamb is a fixture of Sichuan and Hunan restaurant menus in China and abroad.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →