Cumin Lamb (Zīrán Yángròu)
孜然羊肉 Zīrán YángròuSay it: ZEE-rahn YAHNG-roh
Cumin Lamb is a signature dish from Xinjiang in northwest China, where Uyghur cuisine blends Central Asian and Chinese flavors. Tender strips of lamb are quickly stir-fried with toasted cumin seeds, dried chilies, and sliced onions until fragrant and caramelized at the edges. The bold, smoky cumin aroma and mild heat make it irresistibly savory; it is a popular street-food staple served late into the night with cold beer or flatbreads.
Cumin Lamb (Zīrán Yángròu)
孜然羊肉, Zīrán Yángròu
Pronounced ZEE-rahn YAHNG-roh
- Serves
- 4
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
In a medium bowl, combine the lamb strips with Shaoxing wine, soy sauce, and cornstarch. Mix well and let marinate for 15 minutes at room temperature.
Heat a large wok or heavy skillet over high heat until smoking hot. Add 1 tbsp (15 ml) of the oil and swirl to coat. Add the cumin seeds and chili flakes; stir-fry for 10-15 seconds until the cumin smells deeply fragrant and begins to pop.
Push the spices to one side of the wok. Add the remaining 2 tbsp (30 ml) oil, then immediately add the marinated lamb in a single layer. Let it sear undisturbed for 30 seconds, then stir-fry vigorously for 2-3 minutes until the lamb is browned but still slightly pink inside.
Add the sliced garlic and onion wedges. Continue stir-frying for 2 minutes until the onion starts to soften and turn translucent at the edges.
Sprinkle in the salt and drizzle with toasted sesame oil. Toss everything together for another 30-60 seconds until the lamb is just cooked through and the spices coat every piece evenly.
Remove from heat, fold in the scallion pieces, and give one final toss so the scallions wilt slightly from the residual heat.
Transfer immediately to a serving plate. The dish should be sizzling, aromatic, and glossy.
Regional variants
Some cooks add thin strips of green bell pepper or cumin powder along with the seeds for extra depth. In Xinjiang street stalls it is often finished with a sprinkle of ground Sichuan peppercorns for a numbing kick.
Cook's notes
- Slice the lamb while it is still partially frozen for the thinnest, most even strips that stay tender.
- Do not overcrowd the wok; cook in two batches if necessary so the lamb sears instead of steaming.
- Adjust the chili flakes to your heat preference; the cumin should remain the dominant flavor.
Serve with
Warm naan or homemade flatbread, sliced cucumbers, and cold lager beer.
Make ahead and storage
Best eaten fresh. Leftovers can be refrigerated up to 2 days and reheated quickly in a hot wok; the lamb will be less tender on reheating.
