Looking for more authentic recipes? Once cut, combine the lamb with the marinade ingredients in a bowl. Xinjiang Cumin Lamb comes from the Uygur region in northwest China, but in the U.S. it’s found most often in Sichuan restaurants. Heat oil just until a test piece sizzles (300° F or 150°C; it should not be hot enough to brown the meat). After marinating lamb, drain liquid and … (450g, preferably shoulder, cut into ½-inch by 2-inch pieces), (optional, if you have a fattier cut of lamb). In Xinjiang it was more common to eat this with noodles or naan or chapatti. 6 cloves garlic, chopped. Excellent, so glad you’ve tried the recipe :-). I used leg of lamb, which ended up being a bit too lean. Set aside and let marinate for 30 minutes. The lamb cubes are crispy on the surface and buttery tender inside. Like the wildly popular (and delicious) chuan, it has gone beyond Xinjiang to become a popular dish all over China. 2 t Sichuan chili flakes* will change the nutritional information in any recipe. I agree. It's not hard to make an authentic plate of cumin lamb in your home kitchen! Simple approach and ingredients, but outstanding flavors! Review: Purple Carrot meal delivery program, Recipe: Shanghai-Style Pickled Cabbage Appetizer, Results of our Thanksgiving Dinner Candy Corn taste test. Now add the cooked cumin seeds, chili, red pepper flakes (or powder), sugar, scallions, cilantro, and salt. Whatever you do, find a way to get some lamb fat in the dish. This recipe works with goat meat too. Xinjiang-style grilled lamb is typically served on skewers and is a street snack in Northern China, Xinjiang to be exact, and borders Mongolia, Russia, Kazakhstan, Kyrgyzstan, Tajikistan, Afghanistan, Pakistan and India. They are coated in a bold spice mix that includes cumin powder, chili pepper, and Sichuan peppercorns. And I added a splash of Chinese black vinegar right after I added the rest of the ingredients in step 4, and boy does that tie everything else up amazingly. Cash only. The high heat will sear the meat, but keep it tender as well. Thanks again for this excellent website! Hi Harry, you should divide everything in half, and keep the cooking time the same. I always add a little chinkiang vinegar to this dish. That meat needed spices. Uyghur rice pilaf/Uyghur polu/Uyghur polo 手抓饭. It’s so fast and so easy like most recipes on this website!! From the UK. I’ve always loved this dish and would love to try it myself but I only ever cook for two. Hi Mary, I don’t think I’ve ever heard this dish described as bland before! Serves four as part of a combination meal with rice. Thank you so much for sharing your cooking tip, Edward. Now heat the wok over the highest setting until it starts to smoke. Hi Lance, thank you so much for your lovely comment and affirmations. A staple of a night out at a Xinjiang restaurant, … If you have to use American chilis reduce the quantity drastically; the dish will still be good but less complex. Place the leg of lamb into a large saucepan with 3 -4 litre of water – ensure the water level is just cover the lamb. ½ c neutral oil Add enough oil to deep-fry the meat, about 1 cup. Method: combine lamb, soy sauce, wine and salt and marinate at least 30 minutes and as long as overnight. You will never find any lamb dish in a Shanghainese restaurant. The key was fat and lots cumin and peppers. Learn how your comment data is processed. Do I want the super hot thai peppers, or something milder? Cumin and lamb is a flavor match made in heaven. Not certain about your question, Vanessa. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Perhaps it needed to be reseasoned to your taste at the end? Serve hot with plenty of white rice! Learn how your comment data is processed. I’ve got a rack of lamb rib chops I’m going to cook tonight. For the spice mix: What kind of red chile peppers should I use here? “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. 1 T Shaoxing wine or dry sherry 3. ½ t Sichuan peppercorns Add the cumin seeds to the wok and dry toast them until fragrant. Also almost foolproof in terms of cooking technique. Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. Judy is the mom of The Woks of Life family. Enter your email address to follow this blog and receive notifications of each new post. Heat oil in a wok and stir fry the lamb in two batches, turning it quickly so the exterior is crispy but the inside is rare. Add two tablespoons of oil to coat the wok, and then immediately add the lamb. Fun fact, most Shanghainese people don’t like lamb—I used to be one of them, I’m ashamed to admit. ¼ c dried Chinese chili peppers, cut into thirds with scissors* Or fresh? One last point I want to make: the trick to a good cumin lamb is the lamb fat. 2.Heat wok until hot. 2. And any aromatic herbs one had. Cumin lamb is a Xinjiang (新疆) dish, similar to Yang Rou Chuan (grilled lamb skewers). 1 T grated ginger Maybe that’s not a common type of recommendation for a recipe, but this one is authentic to the style and flavors I remember. Add spring onions, ginger, salt, star anise, fennel, red peppercorn & soy sauce. Sorry, your blog cannot share posts by email. This site uses Akismet to reduce spam. Pad lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade ingredients in a bowl—cumin powder, cornstarch, oil, light soy sauce, and Shaoxing wine. The vinegar balances the hot spice and touch of sugar. Now add the cooked cumin seeds, red chili peppers, Sichuan red pepper flakes (or powder), sugar, scallions, cilantro, and salt. Maybe not orthodox, but it looks like this would be a nice way to prepare those. It’s really not difficult to see why cumin lamb, flavored with whole cumin seeds, has become such a popular dish. Most recipes will tell you to use leg of lamb, but I think the shoulder cut is better. Sear the meat until it turns brown and starts to crisp slightly. Grind the Sichuan peppercorns fine and add them to a small skillet with cumin and chili flakes; heat until fragrant and reserve. Overly lean lamb just tastes tough and unpleasant. Once the lamb has been marinated, heat a wok over medium heat. Vendors marinate the meat with salt, both whole and ground cumin, white … Lamb shoulder is definitely the best cut for this. This cumin lamb recipe is our take on a classic dish from Xinjiang, China. Hear me out. I have been cooking variations of this dish for three years, and think it is close to a classic Xinjiang style. This site uses Akismet to reduce spam. That said, I really don’t know why that’s the case. Should you ever come to the UK, then I can recommend The Silk Road, Camberwell, SE5. Again, thanks for your site and recipes. ¼ c cornstarch Thanks for sharing it with us! So as summer comes to a close, what better time to post this recipe? Should I divide all the quantities in half or just the lamb? I have done it Chinese style with rice many times, but now usually serve it on noodles with a little bone broth. The background information you described is useful and interesting. That is how we did it tonight. Set aside and marinate for 30 minutes. Heat a wok with oil, and stir-fry the Sichuan Pepper and aniseed until fragrant, then remove the … We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. The addition of a little extra marbling makes all the difference in the flavor and savory quality of the dish. That’s how good it is. Factors such as brands purchased, natural variations in fresh ingredients, etc. Serve hot with plenty of white rice! ½ t Kosher salt Tap here to receive our FREE top 25 recipe book! Stir fry for about a minute until the onions are just beginning to wilt. After marinating lamb, drain liquid and toss in cornstarch until evenly coated. Drain about half the oil and add chili peppers, onion, ginger and garlic. I’ve seen it most often at authentic Hunan, Sichuan, and Chinese halal restaurants. 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