Xinjiang Cuisine · tested Chinese home cooking
Cumin Lamb (Xinjiang Style) Recipe
孜然羊肉 Zīrán Yángròu
A fragrant, fiery stir-fry from China's northwestern Xinjiang region. Tender lamb is wok-seared with cumin, chili, and onions in an intoxicating spice blend that fills your kitchen with the aroma of a night market. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 14 oz lamb leg or shoulder, thinly sliced
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 2 tbsp cumin seeds
- 1 tbsp chili flakes
- 1 tsp Sichuan peppercorn powder
- 2 tbsp Shaoxing wine
- 1 tbsp soy sauce
- 1 tsp salt
- 3 cloves garlic, minced
- Cilantro and sesame seeds for garnish
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
Step-by-step instructions
Step 1
Slice lamb thinly
Slice lamb thinly. Toss with shaoxing wine, soy sauce, and salt. Set aside for 10 minutes.
Step 2
Heat oil in a wok over high heat until smoking
Heat oil in a wok over high heat until smoking. Add lamb and stir-fry for 2-3 minutes until browned but still tender. Remove.
Step 3
In the same wok, add onion and bell pepper
In the same wok, add onion and bell pepper. Stir-fry for 1 minute.
Step 4
Add cumin seeds and chili flakes
Add cumin seeds and chili flakes. Toast for 30 seconds until fragrant.
Step 5
Add garlic and stir-fry for 15 seconds
Add garlic and stir-fry for 15 seconds. Return lamb to the wok.
Step 6
Sprinkle Sichuan peppercorn powder and toss everything…
Sprinkle Sichuan peppercorn powder and toss everything together. Garnish with cilantro and sesame seeds. Serve immediately.
Cook’s notes
- Toast the cumin seeds briefly to release their essential oils – this makes a huge difference
- Lamb leg or shoulder works best – avoid pre-minced lamb
- This dish should be intensely aromatic with cumin – don't be shy with the spice
- Serve with flatbread (naan) or steamed rice to soak up the flavorful oil
Common questions
Can I make Cumin Lamb (Xinjiang Style) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.