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xinjiang cumin lamb stir fry

Xinjiang Cumin Lamb Stir Fry

A cumin spiced lamb dish might sound totally un-Chinese, but it’s actually authentic and very on-trend! Hailing from Xinjiang province, this Cumin Lamb stir fry is one of the best easy new recipes I’ve tried in months.


- 1 lb lamb, thinly sliced

- 2 tablespoons olive oil

- 1 onion, sliced

- 3 cloves of garlic, minced

- 1 inch ginger, grated

- 1 teaspoon ground cumin

- 1 teaspoon chili powder

- 1/2 teaspoon salt

- 1/4 teaspoon black pepper

- 1/4 teaspoon red pepper flakes (optional)

- 1 tablespoon soy sauce

- 1 tablespoon rice vinegar

- 1 bell pepper, sliced

- 1 cup broccoli florets

- Cooked rice, for serving


1. In a large skillet or wok, heat olive oil over medium-high heat.


2. Add the sliced lamb to the skillet and cook until browned, about 2-3 minutes.


3. Push the lamb to one side of the skillet and add the sliced onion, minced garlic, and grated ginger to the other side. Cook for 1-2 minutes until fragrant.


4. Mix the lamb, onion, garlic, and ginger together in the skillet.


5. Sprinkle ground cumin, chili powder, salt, black pepper, and red pepper flakes (if using) over the lamb mixture. Stir to evenly coat the lamb with the spices.


6. Add the sliced bell pepper and broccoli florets to the skillet and stir to combine.


7. In a small bowl, mix together soy sauce and rice vinegar. Pour the mixture over the stir fry.


8. Continue to cook for an additional 2-3 minutes until the vegetables are tender and the lamb is cooked through.


9. Serve the Xinjiang Cumin Lamb Stir Fry over cooked rice and enjoy! Optional: Top with additional red pepper flakes for extra spice.

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