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.

What is Cumin Lamb?

Cumin Lamb is made of lamb and cumin and other seasoning ingredients. It has been a famous dish since ancient China. In the Han Dynasty, the cumin lamb and the camel bell are the two well-known characteristics of the ancient Silk Road.

And the material of this dish is very particular. The cumin lamb is only used 1-year-old lamb meat, which is tender and easy to digest. And the cumin has a strong and aromatic smell, which makes it become a good seasoning.

After the chef perfectly combines the two ingredients in a certain proportion, it has an excellent taste and widely loved by businessmen and travelers who come from Chinese or foreign at that time and even praised by some celebrities and the emperor.

The benefit of Cumin Lamb

This dish is suitable for people to eat in autumn and winter. Because lamb contents a high protein and the cumin has the function of appetizing and relieving pain. When we cooked cumin with lamb, it will be one of the best winter foods for us to keep warm and resist the cold.

Cumin Lamb Recipe:

You’ll need:

300g lamb
1/2 tablespoon cooking wine
1/2 teaspoon five-spice powder
1 green onion, chopped
Three 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

How to make Cumin Lamb

1. Mix five-spice powder, cooking wine and lamb in a bowl and marinate it for 30 minutes. Get the other seasoning ingredients ready.

2. 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.

3. Add lamb in the wok, and cook it until the color is changed. Add 1 teaspoon of sugars and 1 tablespoon of soy sauce.

4. 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.

5. Add garlic and coriander in the wok. Stir-fry it a few times and transfer it on a plate. Serve.