Spicy Cumin Lamb Recipe

Cumin Lamb is a traditional Sichuan recipe using cumin seeds and cumin powder as the main seasonings. Chili powder is also used to season the meat. Cumin lamb can be found all over Chengdu and is especially popular in Halal restaurants in Chengdu. The best part of lamb to use to cook this dish with is lamb leg for its great combination of lean and fatty part and also the meat is very tender.

Does cumin go well with lamb?

The answer is definitely yes! Cumin is widely used in Sichuan cuisine to season lamb because lamb meat has a strong flavor which is not desirable. Cumin along with other aromatics in this dish nicely removes unwanted flavors from the lamb meat, creating a perfect dish with a pungent smell from the spice.

How to season the lamb?

To season lamb, we use a ginger and scallion white marinate with Shaoxing wine. Then add salt, cumin powder, white pepper powder and corn starch.

Ingredients for cumin lamb:

Lamb – Use lamb leg. Trader Joe’s lamb leg offers very high quality lamb if you shop there! Your local butcher might have it as well.

Cumin – We will use both cumin seeds and cumin powder for this dish. For the best flavor, you can roast the cumin seeds before cooking as well.

Purple onion – a very important ingredient to add aromatic smell and flavors to this dish. Use purple union for this dish.

Chili powder – use a mild chili powder for this dish. It’s mainly for the flavor not the spicy. If unsure, use Sichuan chili powder.

Poaching the lamb or no poaching?

Traditionally lamb is cooked in oil for about 4-5 minutes then take out. In my recipe, we will not take out the lamb and continue adding in the other seasonings. I find it easier this way and the dish will use less oil too.

Watch full instruction video on YouTube:

Spicy Cumin Lamb Recipe

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Servings: 2

Course: Main Course

Cuisine: Chinese

Ingredients Method Video

Ingredients

  

• 1 lb lamb leg
• 1 piece ginger (peeled and sliced)
• 2 scallion white
• 1/3 purple onion
• 1 handful cilantro

Lamb Marinate

• 1/2 tsp salt
• 1/4 tsp cumin powder
• 1 tsp soy sauce
• 1/4 tsp white pepper powder
• 1 tbsp corn starch
• 2 tbsp Shaoxing wine

Dry seasonion

• 1 tbsp chili powder
• 1 tsp cumin powder
• 2-3 tsp sesame seeds
• 1/2 tsp Sichuan Peppercorn powder
• 1 small handful cumin seeds
• 2-3 tbsp cooking oil
• 1 tsp soy sauce (or to taste)

Method

 

1. Roughly slice off the fatty part on the lamb leg. Then cut into strips. Further chop lamb into cubes. There should be some lean pieces and some with a little fat on them which is perfectly fine. The fat will add to the flavor. 
2. Move chopped lamb in a container and wash with water. Let it soak for 30 minutes. 
3. Cut ginger into slices. Chop scallion white into little pieces. Move into a bowl and cover with shaoxing wine. We are basically letting the flavor of ginger and scallion soak into the shaoxing wine. Set aside. 
4. Finely chop two slices of purple onion. Cut into strips first then chop into very fine pieces. Cut the rest of the onion into cubes. Cut the stem part of cilantro into very fine pieces. Put them on the same plate with the finely chopped onion. Roughly chop cilantro leaves. 
5. Drain the lamb pieces, squeeze out any residue water. Season with salt, white pepper powder, cumin powder and soy sauce. Lastly drop in the ginger and onion along with shaoxing wine. Mix well.
6. Add 1 tbsp of corn starch. Mix and let it marinate for 15-20 minutes. 
7. Prepare the dry seasonings
8. Turn on fire. Add oil to the wok, about 2-3 tbsp, drop in lamb, let it fry for 1 minute without stirring. Then stir and fry for 2-3 minutes until change color. 
9. Push lamb pieces to one side of the wok, drop in cumin seeds, fry until fragrant, mix in with the lamb, drop in finely chopped onion and cilantro, mix well.
10. Flip in the dry seasonings, mix in thoroughly with the lamb. 
11. Drop in onion pieces and stir fry
12. Add some soy sauce via the side of the wok. Stir well. Turn off the fire and drop in the cilantro leaves. You can also put cilantro leaves on the serving plate.
13. After cilantro is all mixed in, it’s time to serve. 

Video