🥩 How to Make Ziran Yangrou (Cumin Lamb Stir-Fry)

🧆 Ingredients

• 300g lamb leg (sliced thin)
• 2 tablespoons cumin seeds
• 2 tablespoons chili flakes
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Prepare the Lamb: Rinse the lamb leg under cold water to remove any bone fragments or impurities. Pat dry thoroughly with paper towels. Slice the lamb thinly against the grain for tenderness. In a bowl, combine the lamb slices with soy sauce, Shaoxing wine, and sugar. Mix well and let marinate for at least 15 minutes. This helps tenderize the meat and infuse it with flavor.

2. Prepare Aromatics and Spices: Lightly crush the cumin seeds to release their aroma. Mince the garlic and ginger finely. Chop the green onions and set aside. Measure out the chili flakes and sesame seeds.

3. Stir-Fry Spices and Aromatics: Heat a wok or large skillet over medium-high heat until hot. Add a generous amount of oil (preferably peanut or vegetable oil). Add the cumin seeds and chili flakes, stirring constantly for about 30 seconds until fragrant but not burnt. Quickly add the minced garlic and ginger, stir-frying for another 20 seconds until aromatic.

4. Cook the Lamb: Increase the heat to high. Add the marinated lamb slices in a single layer. Let them sear undisturbed for a few seconds to develop a slight crust, then stir-fry briskly. Cook until the lamb just turns opaque and is still juicy, about 1-2 minutes. Avoid overcooking to keep the meat tender.

5. Finish and Serve: Toss in the chopped green onions and sesame seeds. Give everything a final quick toss to combine. Taste and adjust salt if needed. Serve immediately while hot for the best texture and flavor.

Key Points:

• Use fresh lamb for optimal flavor and tenderness.
• Slice the lamb thinly and evenly for quick, even cooking.
• Do not overcrowd the pan; cook in batches if necessary.
• The lamb is done when it is just cooked through and still moist—avoid overcooking.
• Adjust the amount of cumin and chili flakes to your preferred aroma and heat level.
• Serve with steamed rice or flatbread for a complete meal.

💡 Tips

• Use fresh lamb for best flavor and tenderness.
• Adjust cumin and chili for preferred aroma and heat.
• Stir-fry quickly to keep lamb juicy.
• Serve immediately for optimal taste.