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Chinese

Xinjiang Cumin Lamb

A dry Xinjiang-style lamb stir-fry seasoned generously with toasted cumin, onion, chillies and sesame.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Xinjiang Cumin Lamb

35 mintotal

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; slice the lamb thinly and keep the wok hot so it browns fast without turning chewy.

Method

  1. Combine the lamb with the soy sauce, Shaoxing wine and cornstarch. Mix until evenly coated.

  2. Heat a dry wok over medium heat. Add the cumin seeds and toast for 30 to 45 seconds, until fragrant. Transfer them to a small bowl.

    30 sec–45 sec

  3. Increase the heat to high and add the neutral oil. Add the lamb in one layer and leave it undisturbed for 45 seconds, then stir-fry for 2 to 3 minutes, until browned on the outside.

    45 sec2–3 min

  4. Add the onion, garlic and dried chillies. Stir-fry for 2 minutes, until the onion softens slightly but retains some bite.

    2 min

  5. Add the toasted cumin, sugar and salt. Toss over high heat for 1 to 2 minutes, until the lamb is cooked through and no pink remains in the thickest pieces.

    1–2 min

  6. Add the sesame seeds, sesame oil and coriander leaves. Toss briefly and remove from the heat.

How to tell it's done

The lamb should be browned at the edges, juicy inside and coated with visible cumin and sesame without excess sauce in the wok.

Getting it right

Tip

Cut the lamb across the grain and keep the wok hot. Thin slices and fast cooking prevent the lamb from becoming chewy.

What to serve it with

Serve hot with steamed rice, flatbread or a simple cucumber salad.

Common mistakes

The lamb turns chewy instead of browned and juicy.
Slice it thinly across the grain, spread it in one layer, and keep the wok hot. Crowding the pan makes the lamb steam before it browns.

Substitutions

  • Lamb Shoulder — A boneless lamb leg cut may be used, but slice it thinly and avoid overcooking because it is leaner.
  • Dried Red Chili Peppers — Use fewer dried chillies for a milder dish; omitting them completely will reduce the characteristic balance of chilli and cumin.

Storing and reheating

Refrigerate cumin lamb in a shallow covered container for up to 3 days. Reheat quickly in a hot skillet until hot; freezing is possible for up to 2 months, though the onion and herbs soften.