Lamb With Pure Cumin Recipe

1. Slice and marinate lamb

Freeze the lamb for 20–30 minutes until slightly firm to make thin slicing easier. Slice the lamb across the grain into 1/8–1/4 inch (3–6 mm) strips. In a bowl combine soy sauce, Shaoxing wine, cornstarch, 1 tablespoon of vegetable oil, 1/2 tsp black pepper, and 1/4 tsp salt. Add the lamb, toss to coat, and set aside to marinate for 15–20 minutes.

2. While the lamb marinates, prepare vegetables: thinly slice the onion, seed and slice jalapeños, cut the red bell into 1/4" strips, mince garlic, julienne the ginger, and slice scallions for garnish.

3. If you have whole cumin seeds, toast 1 tsp in a dry skillet over medium heat until aromatic (30–60 seconds). Lightly crush and set aside for finishing. Toasting enhances flavor but use ground cumin in the main spice mix.

4. In a small bowl combine ground cumin (preferably toasted ground cumin or freshly ground from seeds), ground coriander, chili flakes (if using), sugar, dark soy (if using), sesame oil, and chicken/beef stock. Stir to dissolve the sugar and set the sauce aside.

5. Initial high-heat sear

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add the marinated lamb in a single layer (work in batches if necessary) and spread out so it sears. Let it cook undisturbed 30–45 seconds to get a browned edge, then stir-fry 1 minute more until mostly cooked but still juicy. Remove the lamb to a plate and keep warm.

6. Vegetables and aromatics

Add the remaining 2 tablespoons of vegetable oil to the hot wok. Add the sliced onions and stir-fry 30–40 seconds until they begin to soften. Add the garlic and ginger and stir 15–20 seconds until fragrant (avoid burning). Add the sliced jalapeños and red bell pepper and stir-fry 45–60 seconds — peppers should be bright and slightly tender-crisp.

7. Combine with spices

Return the lamb to the wok. Pour the prepared spice-sauce mixture over everything. Stir continuously for 45–60 seconds so the sauce coats the lamb and vegetables and reduces slightly. Taste and add remaining 3/4 tsp salt (or to taste) and up to 1/4 tsp black pepper if needed. If the pan gets too dry, add 1–2 tablespoons water or stock to loosen the sauce.

8. Finish with cumin

Turn off the heat and immediately sprinkle the toasted crushed cumin seeds and the 2 tsp ground cumin (if you prefer extra fresh ground aroma) over the stir-fry; toss to coat. Drizzle the 1/2 tsp sesame oil and toss once more. Adjust seasoning with a pinch of sugar or soy if needed.

9. Transfer to a warmed serving plate. Garnish with sliced scallions and chopped cilantro or parsley if using. Serve hot with steamed rice or flatbread.

10. Estimated serving suggestion: serve immediately for best texture; leftovers can be refrigerated up to 2 days and gently reheated.