A bold, fast stir-fry of thinly sliced lamb, toasted spices and sweet onion, this easy cumin lamb comes together in about 25 minutes and packs a lot of flavor for minimal effort.
Lucky Peach: 101 Easy Asian Recipes inspired me to try this dish. The recipes in that collection are approachable and bold; this cumin lamb is a perfect example. Briefly toasting whole spices releases an intoxicating aroma, and the quick sear on thinly sliced lamb concentrates flavor without long cooking times.
This version keeps the technique simple: toast and grind cumin and Sichuan peppercorns, toss the lamb with the spice mix, cook the onions first so they stay tender, then sear the lamb on high heat and finish with soy and a splash of wine. Fresh cilantro brightens the plate at the end.
“Amazing! Thank you so much! I was blown away by the cumin tingle on my tongue, I never experienced it before. So good! Definitely making it again and again. Served it with rice and sautéed spinach. So glad to have leftovers!” ~Jola
Table of Contents
- Ingredients for Cumin Lamb
- Why This Recipe Works
- How to Make Cumin Lamb
- Pro Tips
- Recipe Variations
- Make-Ahead, Storage and Reheating
- FAQ
- What to Serve With Cumin Lamb
- Easy Cumin Lamb (Recipe)
Recipe at a glance
- Quick: about 25 minutes total
- Cuisine: Chinese-inspired stir-fry, Xinjiang-style flavors
- Skill Level: Moderate — thin slicing and high-heat cooking
- Key flavors: Toasted cumin, Sichuan peppercorn, chili, soy, garlic
- Pairs well with: Steamed rice, noodles, or simply sautéed greens
Ingredients for Cumin Lamb
- Boneless leg of lamb: Lean and easy to slice thinly against the grain. You can ask the butcher to slice it or partially freeze it and cut with a sharp knife.
- Cumin seeds: Use whole seeds and toast them briefly for a bright, earthy aroma.
- Sichuan peppercorns: They provide a floral, citrusy tingle rather than heat; grind with the cumin for best effect.
- Chili flakes: Choose your preferred heat level (Korean or Aleppo-style flakes work well).
- White or yellow onion: Thinly sliced; sauté first so they remain tender and slightly caramelized.
- Green onions: Add both white and green parts sliced for color and freshness.
- Garlic: Thinly sliced for a quick punch of flavor.
- Soy sauce: Regular soy sauce provides salt and umami.
- Dry sherry or Shaoxing wine: A splash adds acidity and depth; dry sherry is a good pantry substitute.
- Cilantro: Coarsely chopped leaves and tender stems to finish the dish with brightness.
Why This Recipe Works
- Toasting whole spices unlocks aroma: Brief toasting and coarse grinding of cumin and Sichuan peppercorns creates a fresh, vivid spice character you can’t get from pre-ground powders.
- Thin slices sear quickly: Partially freezing the lamb makes it easier to slice thin; quick, high-heat cooking seals flavor and keeps the meat tender.
- Cooking onions first preserves texture: Sautéing the onions separately ensures they’re soft and slightly sweet without overcooking while the lamb finishes.
- Simple seasoning balances the dish: Soy and a splash of wine add savory and acidic notes that support the spice blend without overpowering it.
- Cilantro adds freshness: A handful stirred in at the end brightens the rich, spiced meat.
How to Make Cumin Lamb
Toast and grind the spices
In a dry skillet over medium heat, toast cumin seeds and Sichuan peppercorns until fragrant, about 30–60 seconds. Grind coarsely in a spice grinder or mortar and pestle and stir in salt and chili flakes.
Prep the lamb
Toss the thinly sliced lamb with the ground spice mixture and let it sit briefly while you heat the pan. If your slices are uneven, a short rest in the freezer before slicing helps greatly.
Stir-fry the aromatics and cook the lamb
Heat a large skillet or wok over high heat until very hot. Add oil and when it begins to shimmer, add the sliced onions. Stir for about 2 minutes until softened at the edges, then remove and set aside. Add the spiced lamb and stir constantly until it begins to brown, about 2 minutes. Add green onions, garlic, soy sauce and sherry; stir and cook another 1–2 minutes until the lamb is just cooked through. Stir the cooked onions back in, remove from heat, and toss in chopped cilantro before serving.
Pro Tips
- Partially freeze the lamb: 20–30 minutes makes thin, even slicing much easier.
- Toast the spices: Do it briefly until aromatic—don’t let them burn.
- Use very high heat: A hot pan gives a quick sear and prevents the meat from steaming.
- Work in batches: If your skillet is small, cook the lamb in two batches to maintain high heat and good browning.
Recipe Variations
- Beef alternative: Thinly sliced flank or skirt steak works well with the same spice mix.
- Add vegetables: Bell peppers, green beans or snow peas can be added with the onions or tossed in with the lamb.
- Adjust the heat: Toast a few dried chilies in the oil or add a pinch of cayenne to the spice blend for more kick.
Make-Ahead, Storage and Reheating
- Prep ahead: Slice the lamb and mix the spices up to a day ahead; keep them refrigerated separately.
- Leftovers: Store in an airtight container for up to 3 days. Reheat quickly in a hot skillet to preserve texture.
- Freezing: Not recommended — freezing changes the texture of the lamb and the cooked onions.
FAQ
Whole seeds toasted and ground yield the freshest aroma, but pre-ground cumin can be used in a pinch—add it directly to the lamb without toasting.
Dry sherry is a reliable substitute. Dry white wine or a splash of rice vinegar can also work if needed.
No. A large, heavy-bottomed skillet heated until smoking works just as well for searing and stir-frying.
What to serve with Cumin Lamb
- Steamed jasmine or basmati rice
- Lo mein or fresh wheat noodles
- Simple sautéed greens such as bok choy, spinach, or broccoli rabe
- Pickled vegetables for a bright contrast
This cumin lamb is ideal for a weeknight when you want bold flavor with minimal fuss. If you haven’t tried Sichuan peppercorns before, this recipe showcases their unique citrusy, numbing quality without overwhelming heat.
More Delicious Lamb Recipes
Grilled Lamb Chops
Baked Lamb Chops
Gyro Meat
Easy Lamb Ragu
Easy Cumin Lamb
- Prep: 15 mins
- Cook: 10 mins
- Total: 25 mins
- Servings: 4 people
Equipment
- Spice grinder or mortar and pestle
- Large skillet or wok
Ingredients
- 2 tablespoons cumin seeds
- 1 tablespoon Sichuan peppercorns
- 1 teaspoon kosher salt
- 1/2 teaspoon chili flakes
- 1 pound boneless lamb leg, thinly sliced
- 2 tablespoons canola or neutral oil
- 1 large white or yellow onion, thinly sliced
- 1 bunch green onions, chopped
- 2 cloves garlic, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons dry sherry or Shaoxing wine
- 1 cup cilantro, coarsely chopped
Instructions
- Toast cumin seeds and Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 30–60 seconds. Coarsely grind and mix with salt and chili flakes.
- Combine the spice mixture with the sliced lamb and toss to coat evenly.
- Heat a large skillet or wok over high heat. Add oil and, when it shimmers, add the sliced onions. Stir for about 2 minutes until the edges turn translucent; transfer onions to a bowl.
- Add the spiced lamb to the hot pan and stir until it begins to brown, about 2 minutes. Add green onions, garlic, soy sauce and sherry; simmer briefly until the lamb is just cooked through, about 1–2 minutes more.
- Return the cooked onions to the pan and stir to combine. Remove from heat and stir in cilantro. Transfer to a platter and serve immediately.
Notes
- Slicing: Partially freezing the lamb for about 30 minutes helps make very thin slices.
- Grinding: A small spice grinder or coffee grinder works well for the toasted spices; a mortar and pestle is also fine.
- Toast the spices: This step is quick but crucial—don’t skip it.
- Substitute for Shaoxing: Dry sherry is a good alternative.
Nutrition (approx.)
Calories: 435 kcal | Carbs: 9 g | Protein: 21 g | Fat: 34 g
Nutrition information is an approximation.