Cumin Stir Fried Lamb

You may not associate lamb with Chinese food, but the province of Xinjiang in Northwest China with a dominant Muslim and Uyghur population reflects the proximity to the Middle East and the culinary history of the Silk Road. Lamb, cumin, and tongue-tingling Sichuan peppercorns are a trifecta made in heaven. This recipe was inspired by the epic encyclopedia that is The Woks of Life, but I’ve substituted boneless leg for shoulder. You’re welcome to try both, but thin-sliced boneless leg avoids the potential toughness of a well-marbled shoulder. You’re welcome to try either; the critical marinade step will tenderize whichever cut you decide to use.

Lamb

• 1 lb boneless lamb leg, sliced 1/2” thin

• 1 Tbsp light or all purpose soy sauce

• 1 Tbsp Shaoxing wine (Chinese cooking wine)

• 1/2 tsp salt

• 1 1/4 tsp baking soda

• 2 Tbsp cornstarch

Spices

• 2 Tbsp ground cumin

• 1/2 tsp white sugar

• 1/2 tsp ground Sichuan pepper

Stir Fry

• 4 Tbsp neutral frying oil (avocado, peanut, vegetable etc.)

• 1/2 cup dried Chinese chilies, whole (these are mostly for flavor, not heat; most any dried Asian chili pepper will do. I usually just pull off the unknown variety ristras in the pantry—these are for color and flavor and aren’t eaten whole in the final dish!)

• 1 yellow onion, sliced

• 2” piece fresh ginger, finely minced

• 5 cloves garlic, minced

• 1/2 cup cilantro, chopped

• 1 tsp toasted sesame seeds (if you only have raw, just toast in a pan for a minute)

Marinate the lamb. Combine the soy sauce, Shaoxing wine, salt, baking soda and cornstarch in a medium bowl. Add the lamb and mix to coat the meat completely. Set aside for 30-45 minutes to marinate and tenderize; on the counter is fine to let the meat rest at room temperature.

Make the spice mix. Combine all of the spice ingredients in a small bowl and set aside.

Cook the lamb. Heat 3 Tbsp of the oil in a large wok or non-stick pan over medium heat. Add half of the lamb so that it is spread out in a single layer and the pieces aren’t clumped together. Let sear 30 seconds, then using large chopsticks or two wooden spoons toss for another minute until all of the lamb pieces are lightly cooked. Repeat with the remaining lamb using the initial oil from the first batch; set lamb aside on a plate.

Stir Fry. Pour the remaining 1 Tbsp of oil in the pan or wok. Add the whole dried chilies, ginger and garlic and stir quickly for 10 seconds. Add in the onion and cook until the onion just starts to soften. Add the cooked lamb and immediately pour the spice mix over top the stir fry. Mix well to coat evenly. Turn off heat and add in cilantro and sesame seeds, toss lightly.

Serve with friend or butter rice.