Description
Lamb slices violently stir-fried on high heat with massive amounts of cumin (Ziran), chilies, onions, and cilantro. Elevates the flavor of Lamb Skewers into a masterpiece that pairs perfectly with rice.
Restaurants serving Zi Ran Yang Rou (Cumin Lamb Stir-fry)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Slice lamb (leg/shoulder) thinly. Massage with salt, wine, soy, egg white, and starch to coat and tenderize.
- Heat generous oil in a wok, flash-fry the lamb until color changes, and remove immediately (Hua Chao).
- Leave a little oil, fry sliced onions, then dump in massive amounts of 'Whole Cumin Seeds', 'Cumin Powder', and chili flakes to explode the aroma.
- Return lamb to the wok, season with soy and salt, and blast on high heat.
- Right before turning off the heat, add a mountain of roughly chopped cilantro and toss briefly in the residual heat.
Learn more Spice, substitutes, tips
Key spices
Intense aroma of cumin and cilantro
Substitutes at Japanese supermarkets
Thinly sliced beef (but wild flavor is halved)
Pairing
Beer / White Rice(dump the sauce on top)
Trivia
[Trivia] Originated with Chinese Muslims (Hui) and in Xinjiang, but is now an absolute staple loved across all 'lamb-eating regions' like the Northeast and Beijing.
Eating tips & etiquette
[Unique Eating] The cumin seeds absorb the lamb fat and become crispy. Pile them on rice with the meat and devour. Cilantro is not a garnish; it is eaten as a 'main ingredient' in equal proportion to the meat.
Allergen
Mutton, Eggs, Wheat, Soybeans