Cherry & Dennis Helper Habitat
Xinjiang Cumin Lamb
新疆孜然羊肉
Recipe overview
Thin lamb slices are seared in batches, with cumin and chili added late to protect their aroma.
01
Ingredients
Main ingredients
- 500 g Boneless lamb leg
- 150 g Onion
- 20 g Coriander leaves and stems
- 15 g Garlic
Marinade
- 15 ml Light soy sauce
- 5 g Cornstarch
Stir-fry seasoning
- 4 g Cumin seeds
- 4 g Ground cumin
- 2 g Chili powder
- 1 g Salt
Cooking oil
- 30 ml Cooking oil
02
Tools
- Large wok
- Knife and board
- Mixing bowl and spatula
- Food thermometer
03
Steps
Step 1
Dry the lamb
Trim thick surface sinew and pat lamb dry, ready to slice across the grain.
Step 2
Slice thinly
Slice lamb across the grain about 3 mm thick so the pieces cook at a similar speed.
Step 3
Marinate the lamb
Mix lamb with soy sauce and cornstarch; refrigerate for 10 minutes while preparing vegetables.
Step 4
Cut vegetables
Slice onion into thick strips and garlic thinly. Dry washed coriander; cut stems short and reserve leaves separately.
Step 5
Measure spices
Combine ground cumin, chili powder and salt in a small bowl; keep cumin seeds separate.
Step 6
Heat the wok
Preheat the wok over medium-high heat and add 15 ml oil; let it shimmer without smoking.
Step 7
Sear the first batch
Spread half the lamb in one layer for 45 seconds, then stir for about 1 minute until browned; lift out.
Step 8
Sear the second batch
Add the remaining 15 ml oil and sear the second half similarly. Treat the reserved lamb as not yet fully cooked.
Step 9
Fry onion and seeds
Stir-fry onion in the same wok for about 2 minutes; add garlic and cumin seeds for another 30 seconds.
Step 10
Return lamb and spices
Return lamb and its juices; add the spice mixture and coriander stems, tossing for 1–2 minutes.
Step 11
Check cooked lamb
Check the thickest slices reach 75°C in the centre; stir-fry briefly longer if needed. Browning alone is insufficient.
Step 12
Finish with leaves
Turn off the heat, fold in coriander leaves and serve immediately on a warm plate.
Common mistakes
- Slicing along the grain leaves chewy lamb.
- Crowding the wok steams the meat in released water.
- Powdered spices burn bitter if added too early.
- Long cooking dulls coriander leaves and aroma.
Tips
Firm chilled lamb is easier to slice thinly; do not leave partially thawed meat on the counter. Two batches suit a household hob better than one crowded load. Keep measured spices beside the stove and add them only after returning the lamb to preserve aroma while checking doneness.
