Last Updated on November 14, 2020 by Simon Fan
In the vast Northwest (Xibei 西北) region of China, lamb is the reigning meat. Some of the region’s tasty lamb dishes have become quite popular in Chinese restaurants in the US, including various versions of cumin lamb.
To many Chinese who did not grow up eating lamb often, myself included, the exotic pairing of lamb and cumin was first introduced to them through the lamb skewers (羊肉串) sold as street food by vendors hailing from the Xibei region. The aromatic lamb intensified by cumin and open fires stands out as something quite different from the food they typically eat.
This stir-fried lamb, brimming with flavors from Xibei, can add a nice splash of variety to your dinner routine and expand your Chinese recipe repertoire.
To ensure you have juicy and tender lamb in the finished dish, keep the following tips in mind:
- Choose a tender cut such as loin or leg.
- Cut the meat against the grain into thin slices. Before cutting, placing the meat in the freezer for 15 to 20 minutes helps firm up the meat and make it easier for slicing.
- Apply the “velveting” technique to seal in the flavor and moisture.
Equally important is to stay away from store-bought ground cumin that won’t give you the vibrant cumin aroma essential for the dish. Instead, toast whole cumin seeds, let them cool, and then grind them in a spice grinder right before cooking.
Stir-fried lamb with cumin and cilantro
Serves 2
Ingredients
12 oz (340 g) lamb, preferably from loin or leg
Velveting marinade
1 teaspoon soy sauce
1 tablespoon Shaoxing wine
2 teaspoons potato starch or cornstarch, mixed with 2 teaspoons water to make a slurry
1 oz (30 g) cilantro
1 tablespoon cumin seeds
3 tablespoons vegetable oil, divided
1 teaspoon chili flakes
1 small onion, about 2 oz (60 g), halved and thinly sliced
1 teaspoon soy sauce
Directions
- Cut the lamb against the grain into thin slices about 1¾ x 1¼ inches (4 x 3 cm). Before cutting, placing the meat in the freezer for 15 to 20 minutes will help firm up the meat and make it easier for slicing. In a large bowl, mix the sliced lamb with the soy sauce and wine. Add the starch slurry and mix until well coated. Cover and let marinate for at least 30 minutes (preferably 2 hours) in the refrigerator. Remove from the refrigerator 15 minutes before cooking.
- Separate the cilantro leaves from the stems, and cut the stems into 1-inch (2.5 cm) lengths.
- Toast the cumin seeds in a pan over medium-low heat. Shake the pan from time to time until the seeds turn a toasty brown color, 4 to 5 minutes. Transfer them to a plate to cool. Grind the seeds in a spice grinder right before cooking.
- Heat a wok or skillet over medium heat until hot, then swirl in 2 tablespoons of the oil. When the oil starts to shimmer, add the lamb and stir-fry until just cooked through, about 1 minute. Transfer the lamb to a plate lined with paper towels.
- Rinse, wipe, and dry the wok. Heat the remaining 1 tablespoon oil in the wok over medium-high heat. Add the ground cumin and chili flakes, and stir-fry until fragrant, about 15 seconds. Add the onion and cilantro stems, turn up the heat, and stir-fry for 1 minute. Return the lamb to the wok and add the soy sauce. Stir and mix until the flavors are well combined, about 1 minute. Turn off the heat and adjust the seasoning as needed. Stir in the cilantro leaves and serve right away.
