Xinjiang Cumin Lamb Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender lamb stir-fried with bold cumin, Sichuan pepper, dried chillis, and aromatic vegetables from China's Xinjiang region. Spicy, earthy, and complex with numbing heat and warm spice. Excellent over rice for a fusion-inspired dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 500g/ 1 lb boneless lamb leg meat (or rump) (, sliced 1/2 cm / 1/5" thick (Note 1))
- 1 tbsp soy sauce (, light or all-purpose (not dark or sweet))
- 1 tbsp Chinese cooking wine ((Note 2))
- 1/2 tsp cooking/kosher salt
- 1 1/4 tsp baking soda (, sifted if lumpy (Note 3))
- 2 tbsp cornflour / cornstarch
- 2 tbsp cumin powder
- 1/2 tsp white sugar
- 1/2 tsp ground Sichuan pepper ((Note 4 to grind your own))
- 4 tbsp vegetable oil ((or canola, peanut))
- 1/2 cup dried Chinese chillis (, whole, 25-30 pcs (Note 5))
- 1 onion (, halved then sliced 8mm / 1/4" thick)
- 2 tbsp finely minced ginger ((~5cm/2" piece))
- 5 cloves garlic (, finely sliced)
- 1/2 cup coriander/cilantro (, roughly chopped)
- 1 tsp toasted sesame seeds
- Plain rice (, fried rice - more suggestions listed in post)
At a glance
PER SERVING · TIME 53M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 8m
- Sodium
- 1014mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 722mg
- Calcium
- 57mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1014MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.