Chinese (Xinjiang) · intermediate
Xinjiang Cumin Lamb And Pepper Stir-Fry
A fragrant, high-heat stir-fry featuring tender lamb tossed with coarsely ground toasted cumin seeds, chili, and sweet green peppers inspired by Silk Road Chinese flavors.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
In a medium bowl, combine the thinly sliced lamb, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch. Mix well and let marinate for 10 minutes.
- 02
Heat a dry wok or heavy skillet over medium heat. Toast the cumin seeds until fragrant for about 1 minute, then coarsely crush them with a mortar and pestle.
- 03
Increase heat to high and add 1 tablespoon of vegetable oil. Sear the lamb strips in a single layer for 2 minutes until browned, then remove to a plate.
- 04
Add the remaining tablespoon of oil to the wok. Fry the sliced garlic, green bell peppers, and chili flakes for 1 minute until crisp-tender.
- 05
Return the cooked lamb to the wok along with the toasted cumin seeds, remaining soy sauce, and scallions.
- 06
Toss everything rapidly on high heat for 1 minute until combined and sizzling hot, then serve immediately.
A LITTLE KITCHEN KNOW-HOW
Velveting and High-Heat Toss
Coating meat in starch locks in juices while cooking quickly over intense heat prevents tough textures.
Notes from the kitchen
- Toast whole cumin seeds freshly for maximum aroma rather than using pre-ground cumin powder.
- Keep the heat very high while stir-frying to get a characteristic smoky wok finish.
- Original home-cooking adaptation inspired by Chinese (Xinjiang); regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.