Xinjiang Cumin Lamb
Xinjiang cumin lamb with toasted cumin seeds, garlic, and fresh coriander, finished with light soy and Shaoxing wine. Serves 4.
TOTAL TIME
46 min
ACTIVE TIME
17 min
QUANTITY
~1.25 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/15
Tools0/12
Ingredients0/15 gathered · 4 servings
700g
2tbsp
2tbsp
1tbsp
1tsp
2piece
5clove
20g
3piece
3tbsp
8piece
1tsp
1tsp
60ml
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 700g | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 2tbsp | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 2piece | — | — | |
| 7 | | 5clove | — | — | |
| 8 | | 20g | — | — | |
| 9 | | 3piece | — | — | |
| 10 | | 3tbsp | — | — | |
| 11 | | 8piece | — | — | |
| 12 | | 1tsp | — | — | |
| 13 | | 1tsp | — | — | |
| 14 | | 60ml | — | — | |
| 15 | | 15g | — | — |
Tools14 items
Serveware1 item
Procedure35 steps
1 of 35
Slice the lamb shoulder across the grain into strips about 5 mm thick and 4 cm long.
Lamb shoulder · 700 g
⏱ 2 min
ResultLamb shoulder chunks2 of 35
Transfer the sliced lamb into the large bowl.
⏱ 10s
ResultLamb shoulder chunks3 of 35
Pour the light soy sauce over the lamb.
Light soy sauce · 2 tbsp⏱ 5s
ResultLamb shoulder chunks and light soy sauce4 of 35
Add the Shaoxing rice wine to the bowl.
Shaoxing rice wine · 2 tbsp⏱ 5s
ResultLamb shoulder chunks and light soy sauce and shaoxing rice wine5 of 35
Add the cornstarch to the bowl.
Cornstarch · 1 tbsp⏱ 5s
ResultLamb shoulder chunk and shaoxing rice wine mixture6 of 35
Add the ground cumin to the bowl.
Ground cumin · 1 tsp⏱ 5s
ResultLamb shoulder chunk and shaoxing rice wine mixture7 of 35
Mix everything together thoroughly until every strip of lamb is evenly coated.
⏱ 30s
ResultMarinated lamb8 of 35
Cover the bowl and leave the lamb to marinate in the fridge for 30 minutes.
⏱ 30 min
ResultMarinated lambused in step 319 of 35
Peel away the papery outer layers of each onion and cut off the root and tip.
White onion · 2 piece⏱ 30s
ResultPeeled onion10 of 35
Halve each peeled onion from root to tip and slice each half into thin half-moon strips about 5 mm wide.
⏱ 1 min
ResultThinly sliced onions11 of 35
Transfer the sliced onion into the medium bowl and set aside.
⏱ 10s
ResultThinly sliced onions12 of 35
Crush each garlic clove firmly with the flat of the knife blade to loosen the skin, then peel it away.
Garlic · 5 clove⏱ 30s
ResultPeeled garlic cloves13 of 35
Slice each peeled garlic clove lengthways into thin slivers.
⏱ 30s
ResultThinly sliced garlic14 of 35
Add the sliced garlic to the bowl with the onion.
⏱ 5s
ResultThinly sliced onions and thinly sliced garlic15 of 35
Scrape the skin from the ginger with a peeler.
Fresh ginger · 20 g
⏱ 20s
ResultPeeled fresh ginger16 of 35
Slice the peeled ginger across the grain into thin matchsticks.
⏱ 30s
ResultSliced fresh ginger17 of 35
Add the ginger matchsticks to the bowl with the onion and garlic.
⏱ 5s
ResultSliced fresh ginger and thinly sliced onions and thinly sliced garlicused in step 3218 of 35
Cut away the root ends and any wilted tips from the spring onions.
Spring onions · 3 piece⏱ 15s
ResultTrimmed spring onions19 of 35
Peel away and discard any slimy or papery outer layers from each trimmed spring onion.
⏱ 20s
ResultPeeled spring onions20 of 35
Slice the trimmed spring onions on a slight angle into 3 cm lengths.
⏱ 20s
ResultSliced Spring Onions21 of 35
Transfer the sliced spring onions into the small bowl and set aside for finishing.
⏱ 5s
ResultSliced Spring Onionsused in step 3722 of 35
Tip the cumin seeds into the dry small frying pan.
Cumin seeds · 3 tbsp
⏱ 5s
ResultCumin seeds23 of 35
Set the pan over a medium heat and toss the cumin seeds for about 90 seconds until they are fragrant and a shade darker, then immediately remove the pan from the heat.
⏱ 1 min 30s
ResultToasted cumin seeds24 of 35
Transfer the toasted cumin seeds into a small bowl.
⏱ 5s
ResultToasted cumin seeds25 of 35
Pound the toasted cumin seeds lightly with a mortar and pestle until half-broken but still coarse and textured, not a fine powder.
⏱ 30s
ResultRoughly crushed cumin seeds26 of 35
Add the dried red chillies to the bowl with the crushed cumin.
Dried red chillies · 8 piece⏱ 5s
ResultRoughly crushed cumin seeds and dried red chillies27 of 35
Add the chilli flakes to the spice bowl.
Chilli flakes · 1 tsp⏱ 5s
ResultRoughly crushed cumin seeds and dried red chillies and chilli flakes28 of 35
Add the salt to the spice bowl and stir everything together.
Salt · 1 tsp⏱ 5s
ResultRoughly crushed cumin seed and dried red chilly mixtureused in step 3429 of 35
Pour the vegetable oil into the wok.
Vegetable oil · 60 ml
⏱ 10s
ResultVegetable oil30 of 35
Set the wok over the highest possible heat, swirling it to coat the sides with the oil, until the oil shimmers and begins to smoke.
⏱ 1 min
ResultHot oil31 of 35
Spread the marinated lamb in a single layer in the wok and leave it untouched for 30 seconds to sear, then toss and stir-fry vigorously for a further 2 minutes until the lamb is browned all over and just cooked through.
⏱ 3 min
ResultSeared lamb32 of 35
Tip the onion, garlic and ginger into the wok with the lamb.
⏱ 10s
ResultSeared lamb mixture33 of 35
Stir-fry everything together over the highest heat for about 90 seconds until the onion strips have softened and taken on a little colour at the edges.
⏱ 1 min 30s
ResultLamb with softened aromatics34 of 35
Scatter the spice mixture over the lamb and onions in the wok.
⏱ 10s
ResultLamb with softened aromatic mixture35 of 35
Toss and stir-fry everything together for a final 60 seconds until the spices are fragrant and coat every piece of lamb.
⏱ 1 min
ResultXinjiang cumin lambTotal Time46 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 700 g | | Slice the lamb shoulder across the grain into strips about 5 mm thick and 4 cm long.⏱ 2 minResultLamb shoulder chunks |
| 2 | Lamb shoulder chunksstep 1 | | Transfer the sliced lamb into the large bowl.⏱ 10sResultLamb shoulder chunks |
| 3 | 2 tbsp | | Pour the light soy sauce over the lamb.⏱ 5sResultLamb shoulder chunks and light soy sauce |
| 4 | 2 tbsp | | Add the Shaoxing rice wine to the bowl.⏱ 5sResultLamb shoulder chunks and light soy sauce and shaoxing rice wine |
| 5 | 1 tbsp | | Add the cornstarch to the bowl.⏱ 5sResultLamb shoulder chunk and shaoxing rice wine mixture |
| 6 | 1 tsp | | Add the ground cumin to the bowl.⏱ 5sResultLamb shoulder chunk and shaoxing rice wine mixture |
| 7 | — | | Mix everything together thoroughly until every strip of lamb is evenly coated.⏱ 30sResultMarinated lamb |
| 8 | — | | Cover the bowl and leave the lamb to marinate in the fridge for 30 minutes.⏱ 30 minResultMarinated lambused in step 31 |
| 9 | 2 piece | | Peel away the papery outer layers of each onion and cut off the root and tip.⏱ 30sResultPeeled onion |
| 10 | Peeled onionstep 9 | | Halve each peeled onion from root to tip and slice each half into thin half-moon strips about 5 mm wide.⏱ 1 minResultThinly sliced onions |
| 11 | Thinly sliced onionsstep 10 | | Transfer the sliced onion into the medium bowl and set aside.⏱ 10sResultThinly sliced onions |
| 12 | 5 clove | | Crush each garlic clove firmly with the flat of the knife blade to loosen the skin, then peel it away.⏱ 30sResultPeeled garlic cloves |
| 13 | Peeled garlic clovesstep 12 | | Slice each peeled garlic clove lengthways into thin slivers.⏱ 30sResultThinly sliced garlic |
| 14 | Thinly sliced garlicstep 13 | | Add the sliced garlic to the bowl with the onion.⏱ 5sResultThinly sliced onions and thinly sliced garlic |
| 15 | 20 g | | Scrape the skin from the ginger with a peeler.⏱ 20sResultPeeled fresh ginger |
| 16 | Peeled fresh gingerstep 15 | | Slice the peeled ginger across the grain into thin matchsticks.⏱ 30sResultSliced fresh ginger |
| 17 | Sliced fresh gingerstep 16 | | Add the ginger matchsticks to the bowl with the onion and garlic.⏱ 5sResultSliced fresh ginger and thinly sliced onions and thinly sliced garlicused in step 32 |
| 18 | 3 piece | | Cut away the root ends and any wilted tips from the spring onions.⏱ 15sResultTrimmed spring onions |
| 19 | Trimmed spring onionsstep 18 | | Peel away and discard any slimy or papery outer layers from each trimmed spring onion.⏱ 20sResultPeeled spring onions |
| 20 | Peeled spring onionsstep 19 | | Slice the trimmed spring onions on a slight angle into 3 cm lengths.⏱ 20sResultSliced Spring Onions |
| 21 | Sliced Spring Onionsstep 20 | | Transfer the sliced spring onions into the small bowl and set aside for finishing.⏱ 5sResultSliced Spring Onionsused in step 37 |
| 22 | 3 tbsp | | Tip the cumin seeds into the dry small frying pan.⏱ 5sResultCumin seeds |
| 23 | — | | Set the pan over a medium heat and toss the cumin seeds for about 90 seconds until they are fragrant and a shade darker, then immediately remove the pan from the heat.⏱ 1 min 30sResultToasted cumin seeds |
| 24 | Toasted cumin seedsstep 23 | | Transfer the toasted cumin seeds into a small bowl.⏱ 5sResultToasted cumin seeds |
| 25 | — | | Pound the toasted cumin seeds lightly with a mortar and pestle until half-broken but still coarse and textured, not a fine powder.⏱ 30sResultRoughly crushed cumin seeds |
| 26 | 8 piece | | Add the dried red chillies to the bowl with the crushed cumin.⏱ 5sResultRoughly crushed cumin seeds and dried red chillies |
| 27 | 1 tsp | | Add the chilli flakes to the spice bowl.⏱ 5sResultRoughly crushed cumin seeds and dried red chillies and chilli flakes |
| 28 | 1 tsp | | Add the salt to the spice bowl and stir everything together.⏱ 5sResultRoughly crushed cumin seed and dried red chilly mixtureused in step 34 |
| 29 | 60 ml | | Pour the vegetable oil into the wok.⏱ 10sResultVegetable oil |
| 30 | — | | Set the wok over the highest possible heat, swirling it to coat the sides with the oil, until the oil shimmers and begins to smoke.⏱ 1 minResultHot oil |
| 31 | Marinated lambstep 8 | | Spread the marinated lamb in a single layer in the wok and leave it untouched for 30 seconds to sear, then toss and stir-fry vigorously for a further 2 minutes until the lamb is browned all over and just cooked through.⏱ 3 minResultSeared lamb |
| 32 | Sliced fresh ginger and thinly sliced onions and thinly sliced garlicstep 17 | | Tip the onion, garlic and ginger into the wok with the lamb.⏱ 10sResultSeared lamb mixture |
| 33 | — | | Stir-fry everything together over the highest heat for about 90 seconds until the onion strips have softened and taken on a little colour at the edges.⏱ 1 min 30sResultLamb with softened aromatics |
| 34 | Roughly crushed cumin seeds and dried red chillies and chilli flakes and saltstep 28 | | Scatter the spice mixture over the lamb and onions in the wok.⏱ 10sResultLamb with softened aromatic mixture |
| 35 | — | | Toss and stir-fry everything together for a final 60 seconds until the spices are fragrant and coat every piece of lamb.⏱ 1 minResultXinjiang cumin lamb |
| Total Time | 46 min | ||
Serving
- Tip the cumin lamb onto a large serving plate, scraping out all the spices and juices from the wok.
- Scatter the sliced spring onions over the top.
- Tear the fresh coriander leaves and scatter them over the dish just before serving.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 451kcal | |
| 39g | |
| 25g | |
| 6g | |
| 16g | |
| 4g | |
| 3g | |
| 1,303mg |
Ingredients0/15
Tools0/12
Recipe
Xinjiang Cumin Lamb
Xinjiang cumin lamb with toasted cumin seeds, garlic, and fresh coriander, finished with light soy and Shaoxing wine. Serves 4.
What you’ll doYou will marinate sliced lamb for 30 minutes whilst you prepare aromatics and toast and crush cumin seeds with chillies. Heat oil in a wok until smoking, then sear the lamb and stir-fry it with onion, garlic and ginger before tossing everything with the spice mixture. The whole cooking takes about 4 minutes.
Serves4
Total46 min
LevelMedium
Ingredients
- Lamb shoulder700 g
- Light soy sauce2 tbsp
- Shaoxing rice wine2 tbsp
- Cornstarch1 tbsp
- Ground cumin1 tsp
- White onion2 piece
- Garlic5 clove
- Fresh ginger20 g
- Spring onions3 piece
- Cumin seeds3 tbsp
- Dried red chillies8 piece
- Chilli flakes1 tsp
- Salt1 tsp
- Vegetable oil60 ml
- Fresh coriander15 g
Tools
Small frying panTongsWokPestle and mortarSpring onions bowl (small bowl)Seeds bowl (small bowl)Chef's knifeMedium bowlLarge bowlWooden spoonLarge serving platePeelerChopping boardMortar pestle
Method
1
Slice the lamb shoulder across the grain into strips about 5 mm thick and 4 cm long.
2 minChopping board, Chefs knifeLamb shoulder · 700 g
2
Transfer the sliced lamb into the large bowl.
10sLarge bowlLamb shoulder chunks · step 1
3
Pour the light soy sauce over the lamb.
5sLarge bowlLight soy sauce · 2 tbsp
4
Add the Shaoxing rice wine to the bowl.
5sLarge bowlShaoxing rice wine · 2 tbsp
5
Add the cornstarch to the bowl.
5sLarge bowlCornstarch · 1 tbsp
6
Add the ground cumin to the bowl.
5sLarge bowlGround cumin · 1 tsp
7
Mix everything together thoroughly until every strip of lamb is evenly coated.
30sLarge bowl, Wooden spoon
8
Cover the bowl and leave the lamb to marinate in the fridge for 30 minutes.
Result · Marinated lamb · used in step 31
30 minLarge bowl
9
Peel away the papery outer layers of each onion and cut off the root and tip.
30sChopping board, Chefs knifeWhite onion · 2 piece
10
Halve each peeled onion from root to tip and slice each half into thin half-moon strips about 5 mm wide.
1 minChopping board, Chefs knifePeeled onion · step 9
11
Transfer the sliced onion into the medium bowl and set aside.
10sMedium bowlThinly sliced onions · step 10
12
Crush each garlic clove firmly with the flat of the knife blade to loosen the skin, then peel it away.
30sChopping board, Chefs knifeGarlic · 5 clove
13
Slice each peeled garlic clove lengthways into thin slivers.
30sChopping board, Chefs knifePeeled garlic cloves · step 12
14
Add the sliced garlic to the bowl with the onion.
5sMedium bowlThinly sliced garlic · step 13
15
Scrape the skin from the ginger with a peeler.
20sChopping board, PeelerFresh ginger · 20 g
16
Slice the peeled ginger across the grain into thin matchsticks.
30sChopping board, Chefs knifePeeled fresh ginger · step 15
17
Add the ginger matchsticks to the bowl with the onion and garlic.
Result · Sliced fresh ginger and thinly sliced onions and thinly sliced garlic · used in step 32
5sMedium bowlSliced fresh ginger · step 16
18
Cut away the root ends and any wilted tips from the spring onions.
15sChopping board, Chefs knifeSpring onions · 3 piece
19
Peel away and discard any slimy or papery outer layers from each trimmed spring onion.
20sChopping board, Chefs knifeTrimmed spring onions · step 18
20
Slice the trimmed spring onions on a slight angle into 3 cm lengths.
20sChopping board, Chefs knifePeeled spring onions · step 19
21
Transfer the sliced spring onions into the small bowl and set aside for finishing.
Result · Sliced Spring Onions · used in step 37
5sSpring onions bowl (small bowl)Sliced Spring Onions · step 20
22
Tip the cumin seeds into the dry small frying pan.
5sSmall frying panCumin seeds · 3 tbsp
23
Set the pan over a medium heat and toss the cumin seeds for about 90 seconds until they are fragrant and a shade darker, then immediately remove the pan from the heat.
1 min 30sSmall frying pan, Wooden spoon
24
Transfer the toasted cumin seeds into a small bowl.
5sSeeds bowl (small bowl)Toasted cumin seeds · step 23
25
Pound the toasted cumin seeds lightly with a mortar and pestle until half-broken but still coarse and textured, not a fine powder.
30sSeeds bowl (small bowl), Mortar pestle
26
Add the dried red chillies to the bowl with the crushed cumin.
5sSeeds bowl (small bowl)Dried red chillies · 8 piece
27
Add the chilli flakes to the spice bowl.
5sSeeds bowl (small bowl)Chilli flakes · 1 tsp
28
Add the salt to the spice bowl and stir everything together.
Result · Roughly crushed cumin seed and dried red chilly mixture · used in step 34
5sSeeds bowl (small bowl)Salt · 1 tsp
29
Pour the vegetable oil into the wok.
10sWokVegetable oil · 60 ml
30
Set the wok over the highest possible heat, swirling it to coat the sides with the oil, until the oil shimmers and begins to smoke.
1 minWok
31
Spread the marinated lamb in a single layer in the wok and leave it untouched for 30 seconds to sear, then toss and stir-fry vigorously for a further 2 minutes until the lamb is browned all over and just cooked through.
3 minWok, TongsMarinated lamb · step 8
32
Tip the onion, garlic and ginger into the wok with the lamb.
10sWokSliced fresh ginger and thinly sliced onions and thinly sliced garlic · step 17
33
Stir-fry everything together over the highest heat for about 90 seconds until the onion strips have softened and taken on a little colour at the edges.
1 min 30sWok, Tongs
34
Scatter the spice mixture over the lamb and onions in the wok.
10sWokRoughly crushed cumin seed and dried red chilly mixture · step 28
35
Toss and stir-fry everything together for a final 60 seconds until the spices are fragrant and coat every piece of lamb.
1 minWok, Tongs
36
Tip the cumin lamb onto a large serving plate, scraping out all the spices and juices from the wok.
15sLarge serving plateXinjiang cumin lamb · step 35
37
Scatter the sliced spring onions over the top.
10sLarge serving plateSliced Spring Onions · step 21
38
Tear the fresh coriander leaves and scatter them over the dish just before serving.
Result · Xinjiang Cumin Lamb
10sLarge serving plateFresh coriander · 15 g
Printed 7 October 2026