Chinese · Dinner
Cumin Lamb Rice Bowl
Cumin-crusted lamb shoulder, wok-seared with dried chilies and Sichuan peppercorn in the Xinjiang style, is tossed with scallion and cilantro over steamed white rice. The lamb carries a smoky, numbing spice crust from toasted cumin seed, chili flakes and garlic, finished with a scallion-oil drizzle for fragrant, savory depth.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
628Calories
40.5gProtein
37.2gFat
32.8gCarbs
1.8gSugar
3.9gFiber
963mgSodium
147mgChol
12.2gSat Fat
710mgPotassium
78mgCalcium
5.6mgIron
2.7mcgVitamin B12
8mgVitamin C
protein-rich
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Toss the sliced lamb shoulder in a bowl with soy sauce, Shaoxing wine and cornstarch, coating each piece evenly.
2
Toast
Warm a dry wok over medium heat and toast the cumin seed and Sichuan peppercorn for about 1 minute until fragrant and darker, then tip out and crush lightly.
3
Sear
Heat the vegetable oil in the wok over high heat until shimmering, then add the lamb in a single layer and sear for 2–3 minutes until the underside is browned and crisp.
4
Saute
Push the lamb to one side, add the minced garlic, torn dried chilies and scallion whites to the cleared space, and stir-fry for 30 seconds until the garlic turns golden.
5
Toss
Add the crushed cumin and Sichuan peppercorn along with ground cumin and salt, and toss everything over high heat for 1 minute until the spices coat the meat and the pan smells smoky.
6
Plate
Scatter in the scallion greens and chopped cilantro, toss for 15 seconds until wilted and bright green, then spoon the cooked white rice into a bowl, top with the cumin lamb and pan juices, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g lamb shoulder
- 2 tbsp2 tbsp cumin seed
- 88 dried chilies
- 1 tsp1 tsp Sichuan peppercorn
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp cumin-ground
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp Shaoxing wine
- 2 tsp2 tsp cornstarch
- 3 tbsp44ml vegetable oil
- 200g200g cooked white rice
- 1/2 tsp1/2 tsp salt
