Cumin Lamb Stir-Fry (Zi Ran Yang Rou)

The story

Xinjiang cooking belongs to cumin the way Sichuan belongs to peppercorns. Cumin lamb is its loudest export — seared lamb tossed with a blizzard of cumin, chili and scallions. US lamb shoulder from Costco makes this a treat you can actually cook on a Tuesday.

Ingredients (6 + pantry staples)

• Lamb (shoulder or leg), sliced thin — 1 lb / 450 g
• Ground cumin — 1.5 tbsp
• Chili flakes — 1 tbsp
• Onion — 1/2, sliced
• Soy sauce — 1 tbsp
• Garlic — 3 cloves, sliced

Pantry staples used (don't count toward the 6): salt, cooking oil, cornstarch (1 tsp). Not stocked yet? See the pantry page.

Steps

1. Toss lamb with soy, cornstarch and half the cumin; rest 10 minutes.
2. Sear lamb in very hot oil 2–3 minutes until browned.
3. Onion and garlic for 1 minute; remaining cumin and chili flakes for 30 seconds — the pan should smell like a night market.
4. Salt, one toss, scallions if you have them.

Swaps

Beef works the same way. Add wedged onion and Blanch-and-fry potatoes for the full Xinjiang spread.