Not here! Add the https://www.goodfood.com.au/recipes/stirfried-cumin-lamb-20130425-2ih0x Chop onion into slices, and chop the scallions. Toast cumin seeds in dry skillet over medium heat, shaking pan occasionally, until fragrant, a minute or 2. 4. Sadly, I was unable to find the recipe card (I know its around here somewhere!) Toss together lamb with cumin, chili, garlic, soy sauce, a large pinch of salt and a healthy grinding of pepper. While you may associate stir fry with Chinese food, the technique lends itself well to Middle Eastern flavors, as it does here in this delicious lamb stir fry. Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking-hot. For many home cooks, lamb can be a hit or miss situation—overcooking makes for tough meat. Heat a large wok to a very high temperature, add oil, then add the onion and white part of the scallions until they just start to char. I like to stick with lamb for the stir-fry because lamb has a strong flavor that pairs well with the spices and aromatics. Cut lamb into 1/2 inch strips or 3/4 inch cubes, then toss meat with the crushed spices, ground cumin, salt and dried chiles. Cumin lamb, called zī rán yáng ròu (孜然羊肉) in Mandarin, is deliciously unsubtle. Cumin Lamb Recipe Instructions. Pad lamb dry with paper towel before cutting. Although cutting the lamb into thin slices is the most popular way in Chinese restaurants, I stick to cubes when it comes to home cooking. Once cut, combine the lamb with the marinade ingredients in a bowl—cumin powder, cornstarch, oil, light soy sauce, and Shaoxing wine.Set aside and marinate for 30 minutes. Stir frying the lamb also ensures tender meat by quickly cooking thin strips of lamb. 1. Transfer to a bowl. The best option is to buy a lamb steak cut from the leg because it’s easy to debone and prep. Choose your protein adventure. Here are some short but very important notes to help you cook the real-deal cumin lamb with perfectly cooked meat and a bold flavor. Cut the meat to proper size. Achieving the perfect cumin lamb stir fry. Cumin Lamb Stir-Fry My favorite Chinese restaurant in the area is owned by people from Chengdu, in the Szechuan province. Cumin Lamb Stir Fry This meal was inspired by a meal that used to be offered by Chef'd (remember them?). It has opened my eyes to the variety in Chinese food, bringing in ingredients like homemade pickled bamboo, the increasingly present and always numbing Szechuan peppercorn, and the use of lamb, often with cumin. Cut lamb into 1/2-inch cubes (easier if meat is firmed in the freezer for 15 to 45 minutes).