Editorial sample recipeChinese (Xinjiang)intermediateHalalDairy-Free

Xinjiang Cumin Lamb And Pepper Stir-Fry

Name: Xinjiang Cumin Lamb And Pepper Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese (Xinjiang)
Ingredients: 450 g boneless lamb leg, sliced thin against the grain; 1.5 tbsp cumin seeds, toasted and coarsely crushed; 1 tsp red chili flakes; 2 tbsp low-sodium soy sauce; 1 tbsp cornstarch; 4 clove garlic, thinly sliced; 1 large green bell pepper, cut into 1-inch strips; 2 tbsp vegetable oil, high smoke point; 3 stem scallions, cut into 2-inch lengths

A fragrant, high-heat stir-fry featuring tender lamb tossed with coarsely ground toasted cumin seeds, chili, and sweet green peppers inspired by Silk Road Chinese flavors.

Prep: 15 min
Cook: 10 min
Total: 25 min

AI-generated illustration of Xinjiang Cumin Lamb And Pepper Stir-Fry

AI illustration

Technique to learn

Velveting and High-Heat Toss

Coating meat in starch locks in juices while cooking quickly over intense heat prevents tough textures.

Instructions

Step 1: In a medium bowl, combine the thinly sliced lamb, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch. Mix well and let marinate for 10 minutes.
Heat a dry wok or heavy skillet over medium heat. Toast the cumin seeds until fragrant for about 1 minute, then coarsely crush them with a mortar and pestle.

Step 3: Increase heat to high and add 1 tablespoon of vegetable oil. Sear the lamb strips in a single layer for 2 minutes until browned, then remove to a plate.

Step 4: Add the remaining tablespoon of oil to the wok. Fry the sliced garlic, green bell peppers, and chili flakes for 1 minute until crisp-tender.

Step 5: Return the cooked lamb to the wok along with the toasted cumin seeds, remaining soy sauce, and scallions.

Step 6: Toss everything rapidly on high heat for 1 minute until combined and sizzling hot, then serve immediately.

Cooking tips

Toast whole cumin seeds freshly for maximum aroma rather than using pre-ground cumin powder.
Keep the heat very high while stir-frying to get a characteristic smoky wok finish.
Original home-cooking adaptation inspired by Chinese (Xinjiang); regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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