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–+ servings
Real-Deal Xinjiang Cumin Lamb

Real-Deal Xinjiang Cumin Lamb: Crisp, Juicy, and Irresistible

Experience the authentic flavors of Xinjiang cuisine with this quick and gluten-free adaptable cumin lamb dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 1 lb Lamb Leg, cut into 2/3" cubes
  • 2 tbsp Soy Sauce Use tamari for gluten-free option
  • 1 tbsp Shaoxing Wine Dry sherry works as a substitute
  • 1 tsp Salt Essential for seasoning the meat
  • 1/2 cup Cornstarch Gives crispy coating
For the Spice Mix
  • 1 tbsp Cumin Powder Adjust to taste
  • 1 tbsp Sichuan Chili Flakes Substitute with Korean chili flakes if desired
  • 1 tbsp Sugar Balances flavors
  • 1 tsp Sichuan Peppercorns Optional for a unique heat
For Cooking
  • 1/4 cup Peanut Oil or Vegetable Oil Essential for frying
  • 5 pieces Dried Chinese Chili Peppers Choose mild varieties
For Aromatics
  • 1 large Onion, cut into large dice Adds sweetness
  • 1 tbsp Ginger, minced For warmth
  • 3 cloves Garlic, sliced Aromatic base
  • 1 cup Cilantro, chopped For garnish
For Garnish (Optional)
  • 2 tbsp Toasted Sesame Seeds Adds a nutty touch

Equipment

  • large skillet
  • Mixing Bowl

Method
 

Step‑by‑Step Instructions
  1. In a mixing bowl, combine lamb cubes with soy sauce, Shaoxing wine, and salt. Let marinate for about 20 minutes.
  2. In a separate bowl, whisk together cumin powder, Sichuan chili flakes, sugar, and Sichuan peppercorns. Set aside.
  3. Drain excess liquid from lamb and coat with cornstarch in batches. Let rest while preheating the skillet.
  4. Heat peanut or vegetable oil in a large skillet over medium-high heat. Cook lamb until golden, about 2-3 minutes each side.
  5. In the same skillet, add dried Chinese chili peppers, minced ginger, and sliced garlic. Sauté until fragrant.
  6. Add diced onion and cook until softened and caramelized, about 2-3 minutes.
  7. Return cooked lamb to the skillet, sprinkle with spice mix and toss to coat. Cook for an additional 1-2 minutes.
  8. Add chopped cilantro and stir gently to combine. Serve hot with steamed rice or flatbreads.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 3gVitamin A: 300IUVitamin C: 5mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for longer storage.

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