Xinjiang Cumin Lamb with Onions and Peppers

Steps

1. Step 1

   In a bowl, toss the sliced lamb with the soy sauce, Shaoxing wine, cornstarch and baking soda until every piece is coated. Let it sit at room temperature for 20 minutes while you prepare everything else. This velveting keeps the lamb tender over high heat.

   20 min

   • 1 1/2 lb boneless lamb shoulder
   • 1 tbsp soy sauce
   • 1 tbsp Shaoxing wine or dry sherry
   • 1 tbsp cornstarch
   • 1/2 tsp baking soda
2. Step 2

   Set a large skillet or wok over medium heat. Add the cumin seeds and Sichuan peppercorns (if using) to the dry pan and toast, shaking often, until fragrant, about 1 minute. Tip them onto a cutting board, let cool a moment, then crush coarsely with the flat of a knife or the bottom of a cup. Stir in the chili flakes and set the spice mix aside.

   3 min

   • 1 1/2 tbsp whole cumin seeds
   • 1 tsp Sichuan peppercorns
   • 1–2 tbsp coarse chili flakes (Korean gochugaru or Chinese)
3. Step 3

   Return the pan to high heat and add 1 tablespoon of the oil. When it shimmers and just begins to smoke, add half the lamb in a single layer and leave it alone for 1 to 2 minutes, until deeply browned underneath. Toss once or twice until just cooked through, about 1 minute more, then transfer to a plate. Repeat with another tablespoon of oil and the rest of the lamb.

   6 min

   • 1 1/2 lb boneless lamb shoulder
   • 2 tbsp neutral oil, such as canola
4. Step 4

   Add the last tablespoon of oil to the hot pan, then the onion and bell peppers. Stir-fry over high heat until charred in spots but still crisp, 2 to 3 minutes. Add the garlic and the spice mix and stir for 30 seconds, until you can smell the cumin.

   4 min

   • 1 tbsp neutral oil, such as canola
   • 1 large yellow onion
   • 2 bell peppers (1 red, 1 green)
   • 5 cloves garlic
5. Step 5

   Return the lamb and any juices to the pan. Sprinkle with the sugar and salt and toss everything together for about 1 minute. Take the pan off the heat, add the vinegar around the edge, and fold in the cilantro. Taste and add more salt or chili if you like.

   2 min

   • 1 1/2 lb boneless lamb shoulder
   • 1 tsp sugar
   • 3/4 tsp kosher salt
   • 1 tbsp Chinese black vinegar or rice vinegar
   • 1 cup cilantro leaves and tender stems
6. Step 6

   Pile over steamed rice or tear off pieces of warm flatbread and scoop it up. Serve right away, while the lamb is still juicy.

   • 4 cups steamed white rice or warm flatbread

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026