Xinjiang Cumin Lamb
Cumin lamb is a special dish from China. It is popular in northwestern China and plays a very important role in local banquets and daily diets.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
- 300g lamb
- 1/2 tablespoon cooking wine
- 1/2 teaspoon five-spice powder
- 1 green onion chopped
- 3 slices ginger
- 2 cloves garlic minced (If you like onions, you can use them instead of garlic.)
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1/2 tablespoon sugar Adjust as you like
- 10 Sichuan Pepper
- 1 cloves aniseed
- 5 small bunches coriander
- 1 tablespoon cumin powder
- 1 tablespoon chili powder
- 1 tablespoon sesame
Mix five-spice powder, cooking wine and lamb in a bowl and marinate it for 30 minutes. Get the other seasoning ingredients ready.
Heat a wok with oil, and stir-fry the Sichuan Pepper and aniseed until fragrant, then remove the Sichuan pepper and leave the oil in the wok. Add ginger and green onions in the wok, and stir-fry them until fragrant.
Add lamb in the wok, and cook it until the color is changed. Add 1 teaspoon of sugars and 1 tablespoon of soy sauce.
Add cumin, sesame and chili powder and continue to cook it until the sauce has reduced to the desired thickness, and then add 1 teaspoon of salt. And stir-fry it a few times.
Add garlic and coriander in the wok. Stir-fry it a few times and transfer it on a plate. Serve.