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Cumin lamb
A deliciously fragrant Xinjiang recipe. Extremely tender meat with notes of cumin and chili.
Prep
35 min
Cook
10 min
Total
45 min
Serves
4
Ingredients
For:
4
servings
Marinade
- 400 g lamb shoulder
- 1 tbsp cumin (powder)
- 1,5 tsp cornstarch (mixed with the same amount of water)
- 1 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp rice wine (Shaoxing)
Recipe
- 2 tbsp cumin seeds
- 2 tbsp vegetable oil
- 2 long mild chilies, deseeded * (hot if you are brave)
- 0,5 tsp chili powder (Sichuan, otherwise Espelette)
- 0,3 tsp sugar
- 2 spring onions
- 1 handful fresh coriander (chopped)
- salt
Method
- 1It is important to choose a fairly fatty cut of lamb. The shoulder is therefore more suitable than the leg. Cut the meat into pieces roughly 30x10x5 mm, keeping the fat. Mix with the marinade ingredients and let rest for 30 minutes.
- 2Slice the spring onions and the chili. Set aside.
- 3Heat a pan over medium heat and toast the cumin seeds for about 2-3 minutes. Stop cooking when a pleasant aroma starts to develop and a little smoke escapes. Set aside.
- 4Turn up to high heat, add oil. Once it begins to smoke, add the lamb. Spread it out in the pan and let it sear for 2 minutes without touching it, then flip and do the same. Once well seared on each side you can start stirring more to finish cooking. The meat should be well browned and even slightly crispy in places. Cooking at high temperature should result in very tender meat.
- 5Add the cumin seeds, chili powder, sugar, spring onions, coriander and salt. Cook for 30 seconds while stirring, then serve.
Notes
This dish pairs well with white rice. If you have leftover meat, you can make cumin lamb skewers with it. Long mild Thai chilies or even mild chilies from the Landes will add color. You can of course use hot chilies.
