Spicy Cumin Lamb Stir Fry Recipe

I absolutely love this recipe, because nothing beats the mouthwatering flavor combo of tender lamb and those bold spices like cumin and Sichuan peppercorns; it’s a total game-changer for my taste buds! Plus, the vibrant, fresh veggies and the hit of chili give it that perfect balance of heat and freshness, making it an irresistible dish that feels like a cozy night in at my favorite Asian fusion spot.

I enjoy the audacious, aromatic taste of my Spicy Cumin Lamb Stir Fry. With tender slices of lamb shoulder, the dish is perfumed with a blend of ground cumin and coriander.

Each bite is lively with the taste of protein and vitality. The heat from chili flakes and Sichuan peppercorns really hits you, but bell peppers and fresh cilantro balance everything out.

This dish comes together in a flash, and it tastes like something that has been simmering on the stove for hours. It’s bold, it’s warming, and it’s worth seeking out the ingredients for.

Ingredients

Shoulder of Lamb: A rich source of protein and healthy fats, this cut is a hearty base for any dish.

“A Protein Powerhouse,” CookingLight.

com, 28 Oct.

2015.

Cumin: This spice is far more than just a flavoring agent.

Its medicinal properties—most notably for the digestive system—have made it a staple in many traditional and contemporary medicines.

Garlic has allicin; allicin’s good for your heart and immune system.

Ginger: Adds warmth and zest, with a reputation for being anti-inflammatory.

Chili Flakes: Adds spice to the dish by way of capsaicin, which is a mind-and-body metabolizer.

Sichuan peppercorns: Impart a unique numbing heat, enhancing flavor complexity.

Soy Sauce

1.

Provides umami depth.

2.

Enriches taste with saltiness.

Bell Peppers, Red and Green: Sweet and high in vitamins A and C.

Shaoxing Wine is a form of traditional Chinese wine.

It is made in the city of Shaoxing (in present-day Zhejiang Province).

Shaoxing Wine is usually red in color, has a slight sweetness with the subtle taste of umami, and pairs well with dishes served in a vinegar sauce.

This is because Shaoxing Wine has significantly high acidity, allowing it to cut through the dish’s flavor profile.

Overall, this wine was made to balance acidity and sweetness so that the dish and the wine would enhance one another.

Ingredient Quantities

• 500g lamb shoulder, thinly sliced
• 2 tablespoons cooking oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon chili flakes
• 1 teaspoon Sichuan peppercorns
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon chili paste or chili bean sauce
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 spring onions, cut into 2-inch pieces
• 1 teaspoon sugar
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Get the ingredients ready. Slice the lamb shoulder into thin pieces. Mince the garlic and ginger. Cut the bell peppers and spring onions as specified.

2. In a bowl, mix together the sliced lamb, ground cumin, ground coriander, and Sichuan peppercorns. Add a pinch of salt, and mix well to coat the lamb evenly with the spices.

3. In a large wok or pan, heat 1 tablespoon of cooking oil over high heat. When hot, add the seasoned lamb slices and stir-fry for about 3-4 minutes until they’re browned and cooked through. Remove the lamb from the pan and set it aside.

4. The remaining tablespoon of oil goes in the same pan. In with it go the minced garlic and ginger, which are stir-fried for 30 seconds, until they’re making your kitchen smell amazing.

5. Add the chili flakes and chili paste (or bean sauce) to the pan, stirring to combine with the garlic and ginger.

6. Stir-fry the sliced red and green bell peppers in the pan for 2-3 minutes until they begin to soften.

7. Put the lamb back into the pan. Then put in the soy sauce, Shaoxing wine, and sugar. Stir all together until well mixed.

8. Combine the cut spring onions with the dish and cook for an additional 1-2 minutes. Let them slightly wilt in the heat of the oven.

9. Assess the flavor and add more salt if necessary to attain the desired taste.

10. Take the stir fry off the heat and top with fresh cilantro before serving hot. Savor your Spicy Cumin Lamb Stir Fry!

Equipment Needed

1. Knife
2. Cutting board
3. Mixing bowl
4. Measuring spoons
5. Wok or large frying pan
6. Spatula or wooden spoon
7. Cooking spoon
8. Plate or dish (for setting aside cooked lamb)

FAQ

• What cut of lamb is best for this recipe?For its tenderness and flavor, you should use lamb shoulder, thinly sliced, for a fast stir-fry.
• Can I substitute the Sichuan peppercorns?If you cannot find it, mix whole black peppercorns with a little freshly grated lemon zest to mimic the special flavor.
• Is there a non-alcoholic substitute for Shaoxing wine?One substitution for cooking or sautéing with wine is to use an equal amount of chicken broth. Another possibility is to use an equal amount of white grape juice, mixed with a splash of rice vinegar, which should yield a flavor profile more similar to that of wine. Since you are not drinking these liquids, choose the one that suits your taste.
• How spicy is this dish?The source material is of moderate spice level because of the amounts of chili flakes and chili paste used in it. The heat can be dialed up or down by adjusting those amounts.
• Can I prepare this dish in advance?Though its most admirable form is straight off the grill, the lamb (and the vegetable accompaniments) can be prepared a few hours ahead of time.
• What can I serve as a side dish?This stir-fry goes well with steamed jasmine rice or stir-fried noodles, which can soak up the flavors.
• Is it necessary to garnish with cilantro?Freshness comes from cilantro, but you can leave it out or sub in fresh parsley if you’d rather.

Substitutions and Variations

Beef sirloin or chicken thighs, thinly sliced, can be used instead of lamb shoulder.
Sichuan peppercorns: use black peppercorns if you want a different flavor, though it won’t be anything close to the numbing effect you get with Sichuan pepper.
Shaoxing wine: substitute it with dry sherry or mirin; both are good with Asian dishes.
Chili paste: use sambal oelek or sriracha for a spicy kick.
Red bell pepper: swap with yellow or orange bell pepper for comparable sweetness and texture.

Pro Tips

1. Marinate for Extra Flavor Consider marinating the lamb slices with the cumin, coriander, and Sichuan peppercorns for at least 30 minutes to 1 hour before cooking. This will allow the spices to infuse more thoroughly into the meat, enhancing the flavor.

2. Toast the Sichuan Peppercorns To get a richer flavor from the Sichuan peppercorns, lightly toast them in a dry pan until they become aromatic before grinding. This step releases their oils and intensifies their flavor profile.

3. Control the Spice Level If you prefer a milder dish, reduce the chili flakes or use a milder chili paste. Alternatively, for more heat, add additional chili paste or fresh chili peppers to the mix.

4. Velveting the Lamb For an extra tender meat texture, consider velveting the lamb. Before adding to the pan, briefly coat the lamb slices with a mixture of cornstarch and water. This technique helps to seal in the meat’s moisture during stir-frying.

5. Freshness of Ingredients Use fresh ginger and garlic instead of pre-minced or jarred versions for a more aromatic and vibrant flavor. The freshness will greatly enhance the overall taste of the dish.