Cumin lamb

This aromatic and flavorful cumin lamb dish is a classic Xinjiang-style recipe that's sure to delight your taste buds. The tender lamb is marinated in a blend of spices and sauces, then stir-fried with fragrant ginger and green onions. The addition of a special dried spice mix, featuring toasted cumin, Sichuan peppercorns, and chili powder, takes this dish to the next level. Serve the cumin lamb wrapped in crisp lettuce leaves or alongside fluffy steamed rice for a complete and satisfying meal. Get ready to be transported to the vibrant flavors of western China with every bite.

Marinade Ingredients:

- 1.2-1.5 lbs lamb leg, cut into cubes

- 1/2 tsp white pepper

- 1 tsp cumin powder

- 1 tsp chili powder

- 1 tbsp soy sauce

- 1 tbsp cooking wine

- 1 egg white

- 1 tbsp cornstarch

Dried Spice Mix Ingredients:

- 1 tbsp sesame seeds

- 1 tbsp cumin powder

- 1 tsp whole Sichuan peppercorns

- 1 tbsp chili powder (adjust to taste)

- 1 tsp salt

For stir fry:

-1 tbsp soy sauce 

-1 tbsp oyster sauce 

-1 tbsp chopped green onions 

-1/2 tbsp chopped ginger 

Instructions:

1. Marinate the lamb cubes with the marinade ingredients and let it sit for 15 minutes.

2. In a separate bowl, combine the dried spice mix ingredients.

3. Heat 3 tbsp cooking oil in a wok or pan over high heat.

4. Add the marinated lamb and stir-fry until the color changes.

5. Add the chopped green onions and minced ginger, and stir-fry for another 15 seconds until fragrant.

6. Add the soy sauce and oyster sauce, and stir-fry to combine.

7. Newt add the dried spice mix and continue to stir-fry.

Serve the cumin lamb wrapped in lettuce or with rice.