Hunan Cumin Lamb (孜然羊肉)

Hunan Cumin Lamb (孜然羊肉) ingredients

• 1 lb lamb leg or shoulder, thinly sliced
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tbsp cornstarch
• 1 tsp vegetable oil
• 3 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 8-10 dried red chilies
• 1 tsp Sichuan peppercorns
• 2 tbsp ground cumin
• 1 tsp chili powder (optional, for extra heat)
• 1 bell pepper (green or red), thinly sliced
• 0.5 onion, thinly sliced
• 1 tbsp light soy sauce
• salt, to taste
• 2 tbsp scallions, chopped, for garnish

How to make Hunan Cumin Lamb (孜然羊肉)

1. Slice the 1 lb lamb leg or shoulder thinly against the grain into bite-sized pieces. In a medium bowl, combine the lamb with 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 tablespoon cornstarch, and 1 teaspoon vegetable oil. Mix well to coat the lamb evenly, then let it marinate for at least 15 minutes, or up to 30 minutes, at room temperature.
2. Heat a large wok or skillet over high heat until it just begins to smoke. Add 2 tablespoons of vegetable oil and swirl to coat the pan. Add the marinated lamb in a single layer, ensuring not to overcrowd the pan. Sear for 1-2 minutes per side until lightly browned and cooked through. Remove the lamb from the wok and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the hot wok. Add 3 cloves minced garlic, 1 tablespoon minced ginger, 8-10 dried red chilies, and 1 teaspoon Sichuan peppercorns. Stir-fry for 30 seconds to 1 minute until fragrant and the chilies have darkened slightly.
4. Quickly add 2 tablespoons ground cumin and 1 teaspoon chili powder (if using) to the wok. Stir-fry for 15-30 seconds until the spices are aromatic. Be careful not to burn the spices.
5. Add 1 thinly sliced bell pepper and 0.5 thinly sliced onion to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender but still have a slight bite.
6. Return the seared lamb to the wok. Add 1 tablespoon light soy sauce and season with salt to taste. Toss everything together for 1-2 minutes, ensuring the lamb and vegetables are well coated with the spices and sauce.
7. Remove the wok from the heat. Garnish generously with 2 tablespoons chopped scallions. Serve immediately with steamed white rice or noodles.

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