Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chinese Cumin Lamb in a Bowl

Chinese Cumin Lamb

  • Author: caroline
  • Total Time: 25 minutes
  • Yield: 1 1x

Description

Tasty, simple and delicious, this Chinese Cumin Lamb is a take on a traditional recipe from the west of China. It’s quick to make and goes great served with other Chinese dishes or simply some rice. 

The default recipe serves one

Ingredients

Scale
  • 2 tsp olive oil
  • 120g (or 4.5 oz) lamb shoulder or leg, cubed
  • 1 tsp dark soy sauce (see note 1)
  • 1 tsp shaoxing wine or mirin (see note 2)
  • 1 tsp cornflour
  • 2 tsp cumin seeds
  • pinch chilli flakes
  • 1/4 onion, thinly sliced
  • 1 tsp minced ginger
  • 1 clove garlic, crushed
  • a few sprigs coriander, finely chopped

Chinese Cumin Lamb Ingredients

Instructions

1. Combine the soy sauce, mirin and cornflour in a bowl and then mix in the lamb. Set aside to marinade for 15 minutes

Step 1 - marinade the lamb

2. Heat a non-stick frying pan or skillet over a medium high heat. Add half the olive oil and add the lamb and cook for 2-3 minutes, turning every 30 seconds or so, until it’s browned on all sides. Remove from the pan and set aside. 

Step 2 - Fry The Lamb

3. Use some paper towel to wipe out the pan and return to a medium heat. Add the cumin and chilli flakes and cook for around 1 minute, until fragrant. Tip-over the set-aside lamb. 

Step 3 - Toast the Cumin

4. Add the remainder of the oil to the pan and heat. Add the garlic, ginger and onion and cook for around 2-3 minutes, until the onion is soft. 

Step 4 - Fry the onion and ginger

5. Add the lamb back into the pan and cook for a further minute or so. Stir through the coriander and serve

Notes

  1. You can substitute light soy sauce and it won’t have a huge affect on the result. I simply prefer dark soy sauce for this as it’s richer in colour and texture (and it’s also slightly less salty than light soy sauce).
  2. Traditionally this is made with shaoxing wine. However mirin works perfectly well as a subsititute if that’s what you have access to.
  3. This recipe works best with cumin seeds. If you only have ground cumin then you can use that – just half the amount and add it to the lamb in step 5 instead of toasting it earlier.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Fry
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1
  • Calories: 500
  • Fat: 39g
  • Carbohydrates: 8g
  • Protein: 22g

Keywords: dinner, lamb, cumin, chinese, stir fry, quick, easy

Find it online: https://feed-your-sole.com/chinese-cumin-lamb/