China

Cumin Lamb

Name: Cumin Lamb
Total time: 30 min
Yield: 2
Cuisine: China
Ingredients: 400 g Lamb shoulder, in strips; 2 tbsp Cumin seeds; to taste Dried chilli & chilli flakes; some of each Garlic & ginger; 1 tbsp each Soy sauce & Shaoxing wine; 1 Onion; 1 handful Coriander

Xinjiang lamb with cumin and chilli

Cumin lamb (ziran yangrou) comes from the Xinjiang region in north-western China, where Uyghur cooking is strongly shaped by Central Asia.

The lamb is stir-fried with toasted cumin seeds and chilli – bold, fragrant and carrying the signature aroma of the Silk Road.

Servings2

Time30 min

LevelEasy

Ingredients

Lamb shoulder, in strips400 g
Cumin seeds2 tbsp
Dried chilli & chilli flakesto taste
Garlic & gingersome of each
Soy sauce & Shaoxing wine1 tbsp each
Onion1
Coriander1 handful

★ = available authentic in the Asia Boutique

Preparation

Marinate the lamb with soy sauce, wine and a little starch.
Toast the cumin briefly and crush coarsely.
Sear the lamb in a very hot wok.
Add garlic, ginger, chilli and cumin.
Toss in onion briefly, serve with coriander.

Make it original

Cumin seeds and dried chillies for Xinjiang lamb are in the Asia Boutique.

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