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Chinese Xinjiang lamb stir fry with cumin and red onion served with jasmine rice.
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Chinese Xinjiang Lamb Stir Fry Recipe

It's doubtful that this Xinjiang lamb stir fry will appear on the menu of your local Chinese takeaway, but it's from the Northwest of the country, and it is fantastic... it is heady with cumin, it's got a little spice and a beautiful vibrancy thanks to Szechuan peppercorns. And it's all done and dusted in under 30 minutes.
Course Main Course
Cuisine Anglo Chinese
Keyword chinese lamb stir fry, cumin lamb stir-fry, lamb stir fry, xinjiang lamb
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 2 Servings
Calories 473kcal
Author Brian Jones

Ingredients

  • 300 g Diced Lamb Leg 10oz
  • 3 tablespoon Cooking Oil
  • Coriander (for garnish)

Marinade:

  • 1 tablespoon Light Soy Sauce
  • 1 tablespoon Shaoxing Wine
  • 1 teaspoon Cornflour (cornstarch in the US)
  • ⅛ teaspoon Sugar
  • ⅛ teaspoon MSG

Vegetables:

  • 1 Medium Red Onion 150g
  • 2 Garlic Cloves
  • 15 g Ginger ½ thumb sized piece
  • 3 Spring Onions

Spices:

  • 1 teaspoon Szechuan Peppercorns
  • 1 tablespoon Ground Cumin
  • 1 teaspoon Cumin Seeds
  • 12-15 Dried Szechuan Chilli Peppers

Instructions

  • Mix together the light soy sauce, Shaoxing wine, cornflour, sugar and MSG in a bowl and mix to combine with one tablespoon of the cooking oil.
    Lamb Stir Fry Process Shot 1 of 8
  • Add the lamb to the mix, stir to coat and set aside
    Lamb Stir Fry Process Shot 2 of 8
  • Top and tail the red onion, cut it in half, peel it and then cut it into 5mm (¼") slices top to bottom.
  • Peel the garlic cloves, then slice them as thinly as you can.
  • Peel the ginger, then cut it into batons as thinly as you can.
  • Finely slice the spring onions.
  • Heat a wok over a high heat, toast the Szechuan peppercorns, then grind them in a pestle and mortar.
    • Just before you are ready to cook, remove the lamb from the marinade.
  • Heat a wok over a very high heat, and when it is hot, add the remaining 2 tablespoons of cooking oil, followed by the lamb, stir fry for 2-3 minutes.
    Then remove with a slotted spoon, leaving the oil in the pan.
    Lamb Stir Fry Process Shot 3 of 8
  • Reduce the heat under the pan to medium and add the garlic, ginger, cumin seeds and dried chillies, and cook for 2 minutes.
    Lamb Stir Fry Process Shot 4 of 8
  • Add the red onion, increase the heat to high and stir fry for 1 minute.
    Lamb Stir Fry Process Shot 5 of 8
  • Add the lamb, sprinkle over the ground cumin and Szechuan peppercorns, and toss until combined.
    Lamb Stir Fry Process Shot 6 of 8
  • Pour in the remaining marinade, and stir fry for one minute.
    Lamb Stir Fry Process Shot 7 of 8
  • Add the chopped spring onions, toss to combine and serve with chopped coriander.
    Lamb Stir Fry Process Shot 8 of 8

Video

Nutrition

Serving: 1 | Calories: 473kcal | Carbohydrates: 17g | Protein: 34g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 617mg | Potassium: 779mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 12mg | Calcium: 91mg | Iron: 6mg
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