Omnivore's Cookbook · by Maggie Zhu★ 4.9 (44)
Real-Deal Xinjiang Cumin Lamb (孜然羊肉)
NUTRITION · PER SERVING30M COOK
CAL 18%·PRO 50%
CARBS 17G19% OF CAL
3G FIBER4G SUGAR11G OTHER
FAT 21G52% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy lamb pieces wok-fried with a bold cumin-chili spice coating, onions, garlic, and cilantro. A savory and aromatic Xinjiang-style dish with complex heat and toasted spice flavors, ready in minutes.
mainchinesestir frybeef🍳 skilletdairy free
View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb lamb leg (, cut to 2/3" (1.5-cm) cubes)
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine ((or dry sherry))
- 1/2 teaspoon salt
- 1/4 cup cornstarch
- 2 tablespoons cumin powder
- 2 teaspoons Sichuan chili flakes ((or Korean chili flakes))
- 1/2 teaspoon sugar
- 1/4 teaspoon freshly ground Sichuan peppercorns ((Optional))
- 4 tablespoons peanut oil ((or vegetable oil))
- 1/2 cup dried Chinese chili peppers
- 1 small white onion (, large diced)
- 1 thumb ginger (, minced)
- 5 cloves garlic (, sliced)
- 1 cup cilantro (, chopped)
- Toasted sesame seeds for garnish ((Optional))
At a glance
PER SERVING · TIME 30M
CAL 18%·PRO 50%
CARBS 17G19% OF CAL
3G FIBER4G SUGAR11G OTHER
FAT 21G52% OF CAL
5G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 621mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 578mg
- Calcium
- 59mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 621MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.