Yes, it is for marinating the lamb. The dish won’t turn spicy if you use the mild dried chili peppers. If you find yourself busy with school activities but still want to cook something for the family rather than relying of a ready made meal or a take away, there is something very satisfying about the ability to create a delicious quick curry. I just added it to the recipe. That’s right! Cumin, red pepper flakes, red peppers, garlic — I will try this recipe again cutting them 50%. So happy to find this is easy to prepare at home, thank you! Let cook without touching until the bottom side turns golden, 1 minute or so. But they do love Sichuan peppercorn, so even omitting the Chinese peppers we still had tons of flavor. Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Transfer everything to a big plate immediately. Add the cilantro and give it a final stir. With great recipes like this, I have a hard time finding a dish to eat in a restaurant. Thank you, thank you, thank you! Is this for marinating the meat? Flavor was awesome! A quick and easy recipe for a mildly spiced minced Lamb Curry. Thanks for posting! I hope you enjoy the dish as much as I do! Thank you and greetings from Iceland. A lot of my friends love this dish so I took a lot of time refine the recipe. Add the lamb … Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Thank you so much for posting the recipe along with the history of the dish. I would definitely keep the Sichuan peppercorns or even use more. Sprinkle a bit more salt on it, if needed. I. Thanks for another lovely recipe, I am looking forward to cooking many Thank you! Sorry about the confusion! Return the lamb mince to the wok along with the chicken stock, sugar, soy, chilli oil, sesame oil and vinegar. The lamb cubes are crispy on the surface and buttery tender inside. I take a less labor-intensive approach while maintaining the taste and look of the dish. The whole dried peppers really lend a wonderful tingly spice as a supporting act to the meat itself, which is so juicy and tender – definitely marinate overnight! Mine tasted delicious. Bring to a simmer and bubble for 15min until squash is tender. Add back the lamb and sprinkle the spice mix all over. Regards, I had some fatty shoulder chops so I cut the meat off and made your dish last night. After some trial and error I figured it out- it needed five spice!!!!!!!!! Don't subscribe Toasted sesame seeds (Optional) Instructions. So good! I also added broccoli to make it more of a complete meal. That is why I love you and your recipes! Me too, I make it once in a while for a treat It’s a keeper. I did make some changes: I used stew beef (already cut into chunks) instead of lamb since neither the local Asian market or my regular grocery store had lamb. Since I have an electric stove at home, I use this pan instead of a wok to make stir fry. This is one I will make over again. Add 300ml (½ pint) just-boiled water. Would for sure make again! Replies to my comments By any chance do you know how to also do cumin lamb on skewers? Glad to hear you like it as much as I do! Generally, what can I do to temper the heat of some of your dishes and still preserve the flavour? I do have a lamb skewer recipe here: http://omnivorescookbook.com/xinjiang-lamb-skewers/ Roast cumin seeds in a dry pan until fragrant. Definitely up there in my top favorite recipes from your blog. Was that meant to be the case in the original recipe? This recipe turned out better than the best Sichuan restaurants I frequent. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. We add them at the end of the cooking, and leave them in the pan for about 1 minute. hard to get in Iceland – what do you recommend as an alternative? It’s absolutely delicious! Serve this dish as part of an Asian banquet or as a quick midweek meal. You are way too kind in this reply! I served it with rice and stir fried garlic-sesame greens. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. https://www.goodfood.com.au/recipes/stirfried-cumin-lamb-20130425-2ih0x You can skip the Sichuan chili flakes from the spice mix (or use a very small amount if you wish). https://www.greatbritishchefs.com/ingredients/lamb-mince-recipes This was delicious! However, Shaoxing wine or sherry are very (impossible?) Many thanks!! Mutton and Lamb Mince Delight as the name suggests, this recipe encompasses in it the tender juicy flavours of both mutton and lamb mince, that are enhanced by the use of garam masalas or seasoned spices and fenugreek leaves This might be the most important step. The only adjustment I made was adding some cumin seeds in addition to the powder. 45g pickled mustard greens, roughly chopped, 2 tbsp pickled green chilli, roughly chopped, 1 bunch coriander, washed, roughly chopped. All Heat a few tablespoons of vegetable oil in a wok over a high heat. The cumin lamb was amazing – better than any I’ve had out. The dish looked as good as yours as well. Add the lamb pieces and spread them out with a pair of tongs or chopsticks, so they don’t overlap. Well done. Like you had the flavor hit the roof of your mouth and around the sides but it was missing roundness to it – something that completes the dish. Nice! Quick and easy with a relatively short ingredients list. One thing I forgot to mention: it was not clear to me where the Shaoxing wine should be added. Chinese people in the South regularly use what you call a “stir-fry sauce” regularly in wok cooking. Share. Add the dried Chinese chili peppers, onion, ginger, and garlic. This is great! Cumin lamb, originally from Xinjiang cuisine, is such a popular dish that I thought was a Beijing dish growing up. No fuss and genuinely delicious! I accidentally marinated the beef with the cornstarch added to the marinade but it doesn’t seem to have made a difference. Hi Peter, yeah you can definitely makes the dish less spicy. Stir-fry lamb mince, breaking up the clumps until browned all over. It is also rather presumptuous that your audience is only familiar with Americanized Chinese food, as Chinese people and their cuisine have been in North America for over a century. If you’re looking for the real-deal cumin lamb just like you’ve had in China, you’ve come to the right place! I was hoping the lamb would be a bit crispier. It was delicious. If your knowledge of Chinese food is based on Americanized-Chinese-style dishes from takeout restaurants in the US, you might be shocked to find out this dish does not contain a stir fry sauce. Start browsing recipes right away or you could learn more about me here. Combine the ingredients for the spice mix in a small bowl. The best cumin lamb I’ve made yet. If you give this recipe a try, let us know! Once cut, combine the lamb with the marinade ingredients in a bowl— cumin powder, cornstarch, oil, light soy sauce, and Shaoxing wine. Sometimes Chinese cookbooks call it a dry stir fry. I liked it but doubled up on everything– onions, garlic, ginger and used hand-pulled noodles instead of rice. Their purpose is to add aroma to the oil, but not spiciness. Your email address will not be published. Happy New Year Tricia! And not too late, because we want to toast the spices with the hot oil so they are extra fragrant. Another quick lesson for you is that “dry stir fry” or 干烧 is not just a technique unique to the North, and Southerners have several dishes that employ this technique that North Americans have been exposed to. I recently introduced my husband to XinJiang food when we visited Omar’s Restaurant in Los Angeles. If you have extra time, I highly recommend marinating the meat for an hour or even longer, which will yield ultra-tender lamb. Yes, I’ve tried stir frying with thinly sliced lamb before, but it’s so tricky to keep the meat tender.