Zi Ran Yang Rou (Cumin Lamb Stir-fry)
Cumin scent explodes! Stir-fried lamb with the breeze of the Silk Road
Description
A staple mutton dish originating in Xinjiang. Thinly sliced lamb is flash-fried over high heat with massive amounts of cumin, chili powder, onions, and cilantro. The ethnic aroma of cumin wraps the wild flavor of the lamb.
Restaurants serving Zi Ran Yang Rou (Cumin Lamb Stir-fry)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sliced lamb
- Cumin
- Onion
- Coriander
- Chili powder
- Garlic
- Ginger
- Potato starch
Instructions
- [Authentic Recipe]
- Slice lamb thin; velvet with salt, soy, egg white, starch, and seal with oil.
- Slice onions and chop cilantro.
- Dry-roast cumin seeds to bloom aroma, then crush coarsely.
- Heat generous oil; flash-fry lamb until white, then remove.
- Leave minimal oil; fry onion, ginger, and garlic.
- Return lamb, add massive crushed cumin, chili powder, and salt. Toss violently on high heat.
- Finally, toss in cilantro briefly and serve.
Learn more Spice, substitutes, tips
Key spices
Can be perfectly made with JP sliced lamb and cumin powder
Substitutes at Japanese supermarkets
Medium
Pairing
Cold Beer / Naan(Uyghur bread)
Trivia
Grab the lamb, crisp onions, and cilantro together. The refreshing aroma bursting when you bite into a cumin seed elevates the lamb's funk into pure umami.
Eating tips & etiquette
China, Xinjiang
Allergen
Mutton, Eggs, Soybeans, Wheat