![\"Xinjiang](\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2022\/06\/220615_Cumin-Lamb-Stir-Fry_1.jpg\")
<\/figure>\n\n\n\nWhen visiting China for the first time, especially the northern or western part of the country, you might be surprised at how popular lamb is. As a matter of fact, it is a staple for the Chinese Muslim community, which consists of about 20 million people. My family serves lamb quite a lot because my grandma used to make a mean lamb stew. Now, living in the US, where lamb dishes are not very common, I cook this dish at home to satisfy my nostalgia.<\/p>\n\n\n\n
What is cumin lamb<\/h2>\n\n\n\n
Cumin lamb, when done properly, is very addictive. The lamb cubes are crispy on the surface and buttery tender inside. They are coated in a bold spice mix that includes cumin powder, chili pepper, and Sichuan peppercorns. Tossed in a fragrant oil with plenty of aromatics such as ginger, garlic, and onion, the lamb comes out like a flavor bomb that explodes in your mouth.<\/p>\n\n\n\n
If your knowledge of Chinese food is based on Americanized-Chinese-style dishes from takeout<\/a> restaurants in the US, you might be shocked to find out this dish does not include a stir fry sauce. That\u2019s right! It is a different type of stir fry that uses dry spices instead of a sauce to season the food. Sometimes Chinese cookbooks call it a dry stir fry. It is actually the cooking method that\u2019s most popular in the northern part of China, where I grew up.<\/p>\n\n\n\n This recipe uses a very easy approach to help you recreate the authentic experience in your own kitchen, without using a wok.<\/p>\n\n\n\n My favorite cut for cumin lamb is lamb leg. The meat has just the right amount of fat to keep the cooked pieces juicy and it\u2019s very flavorful. If leg is not available, other cuts such as medallions, deboned loin chops, and stew meat are OK as well.<\/p>\n\n\n\n When you\u2019re ready to cook, your table should have:<\/p>\n\n\n\n To cook cumin lamb:<\/p>\n\n\n\n Here are some short but very important notes to help you cook the real-deal cumin lamb with perfectly cooked meat and a bold flavor.<\/p>\n\n\n\n Although cutting the lamb into thin slices is the most popular way in Chinese restaurants, I stick to cubes when it comes to home cooking. Since the stoves in most home kitchens are not as powerful as those in restaurants, cutting the meat this way will help you avoid overcooking and yield tender meat.<\/p>\n\n\n\n This might be the most important step. Not only will the liquid ingredients eliminate any gamey flavor from the lamb, they also tenderize the meat over time. If you have extra time, I highly recommend marinating the meat for an hour or even longer, which will yield ultra-tender lamb.<\/p>\n\n\n\n My favorite piece of cookware is the heavy duty carbon steel 12.6-inch frying pan<\/a> from DeBuyer. It\u2019s extremely helpful if you use an electric stove at home. It heats up very hot, holds heat well, and is nonstick when properly seasoned. Instead of stirring the meat constantly, I sear each side until just golden while the inside is slightly pink, then set it aside. This way, the meat will be cooked perfectly at the end.<\/p>\n\n\n\n It might look like a lot of oil, but remember, we\u2019re cooking a dry stir fry and need plenty of oil to toast the spices and bind the ingredients together. Without enough oil, the spices will burn easily and stick to the skillet.<\/p>\n\n\n\n Don\u2019t add the spices too early, which will burn them. And not too late, because we want to toast the spices with the hot oil so they are extra fragrant. We add them at the end of the cooking, and leave them in the pan for about 1 minute.<\/p>\n\n\n\n Fresh garlic, ginger, and onion are the key components and make the lamb extra fragrant. Also, don\u2019t be surprised by the huge bowl of dried chili peppers. Their purpose is to add aroma to the oil, but not spiciness. Make sure you use mild Chinese or Korean chili peppers, so the dish won\u2019t be too spicy. If you prefer a less spicy dish, add 2 to 3 dried chili peppers instead of the quantity listed. <\/p>\n\n\n\n That\u2019s it! Now you have the secret weapon to recreating the real-deal cumin lamb in your own kitchen. I hope you enjoy the dish as much as I do!<\/p>\n\n\n\n Are you new to this website? This free email series is a great place to start. I\u2019ll walk you through a few of my most popular recipes and show you how and why they work. You\u2019ll quickly start to cook better Chinese food in your own kitchen.<\/p>\n![\"Homemade](\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2022\/06\/220615_Cumin-Lamb-Stir-Fry_4.jpg\")
<\/figure>\n\n\n\nIngredients<\/h2>\n\n\n\n
What cut of lamb to use<\/h3>\n\n\n\n
Mise en place<\/h3>\n\n\n\n
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![\"Cumin](\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2022\/06\/220615_Cumin-Lamb-Stir-Fry_6.jpg\")
<\/figure>\n<\/div>\n\n\n\nHow to cook cumin lamb<\/h2>\n\n\n\n
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![\"How](\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2022\/06\/220615_Cumin-Lamb-Stir-Fry_7.jpg\")
<\/figure>\n\n\n\n![\"Real-Deal](\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2022\/06\/220615_Cumin-Lamb-Stir-Fry_5.jpg\")
<\/figure>\n\n\n\nAchieving the perfect cumin lamb stir fry<\/h2>\n\n\n\n
1. Cut the meat to proper size<\/h3>\n\n\n\n
2. Marinate the meat<\/h3>\n\n\n\n
3. What pan to use<\/h3>\n\n\n\n
4. Use a generous amount of oil<\/h3>\n\n\n\n
5. Add the spice mix at the right time<\/h3>\n\n\n\n
6. Use plenty of aromatics<\/h3>\n\n\n\n
![\"Xinjiang](\"https:\/\/omnivorescookbook.com\/wp-content\/uploads\/2022\/06\/220615_Cumin-Lamb-Stir-Fry_3.jpg\")
<\/figure>\n\n\n\nMore Xinjiang-style recipes<\/h3>\n\n\n\n
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Chinese Cooking Made Easy<\/h2>