Xinjiang Cumin Lamb with Charred Onions
Smoky, deeply spiced slices of lamb leg sizzle in a screaming-hot wok with cumin seeds, dried chilies, and sweet charred onions in this bold tribute to China's Silk Road cuisine. The intoxicating aroma of toasted cumin hits you before the plate even reaches the table, and each bite delivers the rich, gamy flavor of lamb perfumed with the warmth of the Western frontier.
Ingredients
- 1 lb boneless lamb leg, sliced thin against the grain
- 2 tablespoons whole cumin seeds
- 1 tablespoon ground cumin
- 1 large onion, sliced into half-moons
+ 10 more ingredients
Instructions
Toss lamb slices with soy sauce, Shaoxing wine, cornstarch, and a pinch of sugar. Let marinate for 15 minutes.
Toast whole cumin seeds in a dry wok over medium heat for 1-2 minutes until fragrant and slightly darkened. Remove and set aside.
Heat 2 tablespoons oil in the wok over high heat until smoking. Spread the lamb in a single layer and sear without moving for 1 minute. Stir-fry for another minute until browned but still pink inside. Remove and set aside.
Add remaining oil. Stir-fry onion slices over high heat for 2-3 minutes until charred at the edges but still slightly crisp.
Add garlic, dried chilies, and chili flakes. Toss for 20 seconds until fragrant.
Return lamb to the wok along with toasted cumin seeds, ground cumin, remaining sugar, and salt. Stir-fry vigorously for 1 minute, tossing everything together until the spices coat every piece.
Transfer to a plate, scatter with fresh cilantro and sesame seeds, and serve with warm flatbread or steamed rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI