Name: Cumin Lamb Stir-Fry Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound lamb shoulder or leg thinly sliced; 2 tablespoons soy sauce; 1 tablespoon Shaoxing wine (or dry sherry); 1 teaspoon cornstarch; Salt and black pepper to taste; 2 tablespoons vegetable oil; 1 tablespoon cumin seeds; 1 tablespoon ground cumin; 1/2 teaspoon chili flakes (optional); 3 cloves garlic, minced; 1-inch piece fresh ginger, minced; 1/2 red onion, thinly sliced; 1 green bell pepper, sliced; 1 red chili, sliced (optional); 2 green onions, chopped

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Get ready to meet your new weeknight obsession! Cumin Lamb Stir-Fry is that one unforgettable dish that packs a punch of savory, spicy, and aromatic goodness in every bite. Inspired by the flavors of Northern China, this beloved recipe is all about juicy, tender lamb tossed quickly with fiery cumin, colorful vegetables, and just enough heat to tingle your taste buds. Whether you’re craving something bold for dinner or looking for a quick, genuinely satisfying meal, Cumin Lamb Stir-Fry is sure to deliver, filling your kitchen with aromas that will have everyone running to the table.

Cumin Lamb Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

The secret to extraordinary Cumin Lamb Stir-Fry is a handful of essential, vibrant ingredients, each contributing a distinct taste, texture, or splash of color. Nothing too fancy here—just pure, flavorful building blocks that come together in minutes!

Lamb shoulder or leg (1 pound, thinly sliced): Rich and juicy, lamb is the star protein and stays meltingly tender when cooked quickly.
Soy sauce (2 tablespoons): Brings umami and deep savoriness to the marinade for maximum flavor.
Shaoxing wine (1 tablespoon; or dry sherry): Adds aromatic complexity and subtle sweetness; it also helps tenderize the lamb.
Cornstarch (1 teaspoon): Coats the lamb for extra juiciness and lightly thickens the sauce during stir-frying.
Vegetable oil (2 tablespoons): Neutral in taste and perfect for high-heat sizzling action in your wok or skillet.
Cumin seeds (1 tablespoon): Bursting with earthy aroma; toasting brings out their boldest flavors.
Ground cumin (1 tablespoon): Intensifies that signature warm, fragrant backbone in each bite.
Chili flakes (1/2 teaspoon, optional): Delivers extra heat if you want your stir-fry to tingle!
Garlic (3 cloves, minced): Adds sharp, mellowed depth as it cooks with the lamb.
Fresh ginger (1-inch piece, minced): Brings a clean, peppery zing that wakes up the whole dish.
Red onion (1/2, thinly sliced): Lends sweetness, color, and a slight crunch.
Green bell pepper (1, sliced): Adds pop and mild, fresh flavor to balance out the spice.
Red chili (1, sliced, optional): For those who really love it spicy, toss this in for visual flair and extra kick.
Green onions (2, chopped): Sprinkled in at the end for a zesty, bright finish.
Salt and black pepper (to taste): Essential finishing touch—season to bring everything together.

How to Make Cumin Lamb Stir-Fry

Step 1: Marinate the Lamb

Start by whisking together the soy sauce, Shaoxing wine, cornstarch, and a good pinch of black pepper in a bowl. Add your thinly sliced lamb and toss thoroughly to coat every piece. This quick soak (just 15 to 20 minutes) injects flavor and ensures super tender, velvety meat once it hits the heat.

Step 2: Prep the Aromatics and Veggies

While the lamb marinates, mince your garlic and ginger, and slice up the onion, bell pepper, and fresh chili (if you’re using it). The vegetables should be cut to similar sizes for even, speedy cooking—think bite-sized pieces that mingle beautifully with the strips of lamb.

Step 3: Toast the Cumin Seeds

Heat the vegetable oil in a large wok or skillet over high heat. Once shimmering, toss in the cumin seeds. Let them sizzle and pop for about 30 seconds—this is when their aromatic magic happens, perfuming your kitchen with that irresistible smokiness.

Step 4: Sear the Lamb

Add the marinated lamb to the super-hot pan. Stir-fry briskly for 3 to 4 minutes, moving everything around constantly, until the edges are deeply browned and caramelized but the inside stays succulent. High heat is key for locking in all the juices!

Step 5: Build the Layers of Flavor

Toss in the ground cumin, chili flakes, minced garlic, and ginger. Stir-fry for another minute or so—this is where the fragrant oils from the spices bloom, and your kitchen suddenly smells absolutely mouthwatering.

Step 6: Add the Veggies

Next, stir in the sliced red onion, green bell pepper, and optional fresh chili. Continue to cook, stirring frequently, for 2 to 3 minutes until the vegetables are just turning tender but still vibrant and crisp. You want that perfect balance of color and crunch!

Step 7: Finish and Serve

Finally, stir through the green onions and season everything to taste with salt and black pepper. Give it one last toss so every piece glistens with spice and flavor, and serve the Cumin Lamb Stir-Fry piping hot and ready to wow!

How to Serve Cumin Lamb Stir-Fry

Garnishes

A final sprinkle of fresh green onions or cilantro brings lively color and a burst of brightness that lifts the rich flavors of the meat. For extra flair, a scattering of toasted sesame seeds or a few fresh chili slices adds both visual drama and just the right touch of heat. The right garnish makes your Cumin Lamb Stir-Fry look as irresistible as it tastes.

Side Dishes

Cumin Lamb Stir-Fry is a perfect match with fluffy steamed rice—plain white or nutty jasmine works beautifully to soak up every drop of those bold, spicy juices. Soft, chewy flatbread (think Chinese-style “bing” or even warm naan) is also wonderful for scooping up bites and savoring every last bit of sauce. Pairing with a simple cucumber salad can cool things down and add a little crunch on the side.

Creative Ways to Present

For a dazzling dinner party, try serving Cumin Lamb Stir-Fry family-style on a big platter, topped with a mountain of fresh herbs and chilies. Or, tuck the spicy lamb and veggies into crisp lettuce leaves for do-it-yourself lettuce wraps—perfect for sharing and hands-on fun. You can even load leftovers into warm pita or flatbreads for irresistible spicy lamb tacos!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cumin Lamb Stir-Fry (lucky you!), simply let it cool to room temperature, then store in an airtight container in the fridge. The flavors tend to intensify overnight, making tomorrow’s lunch almost as exciting as dinner. Plan to use leftovers within three days for the freshest results.

Freezing

You can absolutely freeze this dish for future cravings! Cool the stir-fry completely and transfer to a freezer-safe container. It will keep well for up to two months. Just be aware that the veggies might soften a bit when reheated, but the bold cumin flavor only gets better.

Reheating

Gently reheat your Cumin Lamb Stir-Fry in a hot skillet or wok, stirring frequently to maintain the lamb’s tenderness and bring back a bit of the original sizzle. If it’s looking a little dry, add a quick splash of water or broth. The microwave also works in a pinch, but reheating on the stovetop lets those flavors shine and keeps the texture just right.

FAQs

Can I use another type Main Course

Absolutely! Beef (like flank or skirt steak), pork, or even chicken thighs make great substitutes if you’re not in a lamb mood. Just be sure to slice the meat thin and marinate to keep it tender and flavorful. The distinctive taste of Cumin Lamb Stir-Fry will still shine through with these swaps.

What if I don’t have Shaoxing wine?

No problem! Dry sherry is the closest alternative and works beautifully in the marinade. If your pantry is bare, you can use a splash of chicken broth or even leave it out—the dish will still be delicious, but the wine does add that extra aromatic touch.

How can I make Cumin Lamb Stir-Fry gluten-free?

Simply substitute tamari or a certified gluten-free soy sauce for regular soy sauce. Check that your other ingredients are gluten-free as well, and you can enjoy all the bold flavors without worry!

Is it necessary to use both cumin seeds and ground cumin?

Using both is highly recommended, since the toasted seeds add a nutty, aromatic crunch while the ground cumin delivers deep, consistent flavor throughout the dish. It’s what makes Cumin Lamb Stir-Fry so irresistibly fragrant and layered with spice.

How do I keep the lamb from getting tough?

The key is slicing the lamb thinly (against the grain!) and cooking it quickly over high heat, so it browns outside while staying juicy inside. The quick marinade with cornstarch also helps the meat stay tender and silky for every mouthful.

Final Thoughts

If you’re hunting for a dinner that’s both comforting and electrifying, you owe it to yourself to try making Cumin Lamb Stir-Fry at home. With a sizzling wok and a handful of spices, you can bring restaurant-quality flavor right into your own kitchen—no takeout required. So gather your ingredients and get ready: this dish might just become your new signature weeknight favorite!

Cumin Lamb Stir-Fry Recipe

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4.5 from 15 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Cumin Lamb Stir-Fry recipe is a flavorful and aromatic Chinese dish that is quick and easy to prepare. Thinly sliced lamb is marinated in a mixture of soy sauce, Shaoxing wine, and cumin, then stir-fried with a medley of vegetables and spices for a delicious meal.

Ingredients

Scale

Lamb Marinade:

1 pound lamb shoulder or leg thinly sliced
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
Salt and black pepper to taste

Stir-Fry:

2 tablespoons vegetable oil
1 tablespoon cumin seeds
1 tablespoon ground cumin
1/2 teaspoon chili flakes (optional)
3 cloves garlic, minced
1-inch piece fresh ginger, minced
1/2 red onion, thinly sliced
1 green bell pepper, sliced
1 red chili, sliced (optional)
2 green onions, chopped

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Instructions

Lamb Marinade: Combine lamb slices with soy sauce, Shaoxing wine, cornstarch, salt, and pepper. Marinate for 15–20 minutes.
Stir-Fry: Heat oil in a skillet, toast cumin seeds, add marinated lamb, stir-fry until browned. Add ground cumin, chili flakes, garlic, ginger. Add onion, bell pepper, chili, cook until tender-crisp. Stir in green onions, adjust seasoning, and serve hot.