Photograph of the finished Cumin lamb (Ziran yangrou)

China · Thịt cừu xào thì là Ai Cập

Cumin lamb (Ziran yangrou)

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 720 g
  • Photograph of Ground cumin Ground cumin 20 g
  • Photograph of Red chilli powder Red chilli powder 12 g
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Onion Onion 2
  • Photograph of Spring onion Spring onion 40 g
  • Photograph of Shaoxing Wine Shaoxing Wine 40 ml
  • Photograph of Soy sauce Soy sauce 40 ml
  • Photograph of Oil Oil 80 ml
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Slice the lamb thinly and marinate it with Shaoxing wine, soy sauce, and half of the cumin powder for 15 minutes.
  2. 2 Heat a pan until very hot, add oil, then spread the lamb slices thinly and let them sear for 1 minute.
  3. 3 Stir-fry quickly for 2 minutes until the meat is just cooked through, then remove to a plate to prevent it from becoming tough.
  4. 4 Sauté minced garlic and sliced onions in a pan for 1 minute until fragrant.
  5. 5 Return the meat to the pan, sprinkle with the remaining cumin powder and chili powder, stir for 1 minute, then sprinkle with white sesame seeds and green onions.
Start cooking