Cumin Lamb (Ziran Yangrou)

1Preparation

1. Freeze the lamb for 20 minutes to make slicing easier, then cut it into thin slices across the grain.
2. Mix the lamb with the soy sauce, cornstarch and water, and leave for 15 minutes.
3. Coarsely crush the cumin seeds in a mortar and mix them with the ground cumin, chili flakes, Sichuan pepper, sugar and salt.

2Cooking

1. Heat 2 tbsp oil in a wok until lightly smoking, spread half the lamb in one layer, leave it until browned, then toss and lift out.

   🔥 high heat⏱ 3 min timer
2. Repeat with the rest of the lamb and another 1 tbsp oil.

   🔥 high heat⏱ 3 min timer
3. Add the last tbsp oil and stir-fry the dried chilies, garlic, ginger and onion until the onion softens slightly.

   🔥 high heat⏱ 2 min timer
4. Return the lamb, add the cumin mixture and toss until intensely fragrant and the lamb is coated in spice.

   🔥 high heat⏱ 1 min timer
5. Turn off the heat, add the green onion and coriander and toss.

3Serving

1. Serve immediately with plain rice or steamed Chinese buns.
2. Let diners know the whole dried chilies are for flavour.

💡 Tips & common mistakes

• Common mistake: adding all the lamb at once — the wok cools and the meat stews in its juices instead of searing. Fry it in two batches.
• Crushed cumin seeds give far more flavour than ground cumin alone.
• Do not leave the spices on the heat for long once added — they burn quickly.

🔁 Substitutions

• Lamb: beef rump or sirloin, thinly sliced.
• Sichuan pepper: coarsely ground black pepper.