Photograph of the finished Cumin lamb

China · Thịt cừu xào hạt cumin

Cumin lamb

35 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.4 kg
  • Photograph of Cumin seeds Cumin seeds 60 g
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 72 g
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Herbs Herbs 120 g
  • Photograph of Soy sauce Soy sauce 88 ml
  • Photograph of Oil Oil 180 ml
  • Photograph of Cornstarch Cornstarch 60 g
  • Photograph of Spring onion Spring onion 120 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the lamb thinly across the grain and marinate it with cornstarch and soy sauce for 30 minutes.
  2. 2 Roast cumin seeds and dried chili peppers in a dry pan for 60 seconds, then coarsely grind half of them.
  3. 3 Grind half of the ingredients and leave the other half whole so that the dish is both fragrant and retains a crunchy texture from the seeds.
  4. 4 Sauté the lamb in a very hot pan over the highest heat for exactly 2 minutes.
  5. 5 Add the onions, garlic slices, and cumin chili mixture and stir-fry for 90 seconds.
  6. 6 Turn off the heat and mix in the chopped cilantro and green onions.
Start cooking