Cubes or slices of lamb seared hot and fast, then tumbled in a fragrant blast of toasted cumin and dried chili, often with onion (Sichuan pepper is an optional touch, not a defining seasoning). Crisp-edged, buttery-tender, and unmistakably of the Silk Road.
A Uyghur-rooted dish from Xinjiang in northwest China, adapted into a wok stir-fry; the lamb-and-cumin pairing comes from the region's Muslim, Silk Road foodways.
The lamb edges are seared crisp while the centers stay juicy and rich, and every bite is drenched in warm, smoky cumin. The dried chili brings a dry heat, and a pinch of Sichuan pepper (when used) adds a faint buzz on the lips. It is bold, aromatic and built for beer.
A screaming-hot wok and a single undisturbed layer drive the Maillard browning that crisps the lamb's edges before the inside overcooks. Toasting the cumin whole and crushing it just before use releases its volatile oils for maximum fragrance.
Variations
With hand-pulled lamb chunks, skewered (chuan), with extra dried chili, beef cumin variant
On the Palate
Where Xinjiang Cumin Lamb sits in the Uyghur flavor cloud
Ingredients
Serves 3
How it's made
7 steps · 25 min
- 130 min
Slice lamb against the grain and marinate briefly with soy sauce, cornstarch and a little oil.
- 24 min
Toast whole cumin seeds and dried chilies in a dry pan, then crush the cumin coarsely.
Watch outToast the whole cumin just until it smells nutty and the first wisp of smoke lifts — go past that and it turns bitter.
- 33 min
Heat a wok until smoking and sear the lamb in a single layer without stirring.
Watch outWait until the wok actually smokes before the lamb goes in — a cool wok stews the meat gray instead of searing it.
- 42 min
Toss quickly until the edges brown and the lamb is just cooked.
Watch outLay the lamb flat and leave it untouched a beat — let the edges brown before you toss, or it never crisps.
- 52 min
Add sliced onion and the dried chilies and stir-fry until fragrant.
- 61 min
Throw in the toasted cumin, Sichuan pepper, salt and chili flakes.
- 71 min
Toss everything hard for a few seconds and finish with chopped cilantro.
