This cumin lamb follows the Xinjiang-style recipe from Omnivore’s Cookbook, using small lamb cubes, onion, cumin and dried chilies. Cumin lamb is not uniquely Sichuan; it can accompany a Sichuan meal without changing its regional identity.
Quick Answer
Toss to distribute the spices, finish with cilantro and add toasted sesame only if chosen. Serve promptly while the lamb surface and aromatics retain their texture.
Basic Facts
| Lamb and marinade | 1 lb lamb leg, cut into about 1.5 cm cubes; 1 tablespoon each light soy and Shaoxing wine; 1/2 teaspoon salt. Drain, then coat with 1/4 cup cornstarch. |
|---|---|
| Spice mix | 2 tablespoons ground cumin; 2 teaspoons Sichuan chili flakes; 1/2 teaspoon sugar; optional 1/4 teaspoon ground Sichuan pepper, included here. |
| Pan and aromatics | 4 tablespoons oil: 3 for searing and 1 for aromatics; 1/2 cup mild dried chilies; 1 small white onion, diced; 1 thumb-sized ginger piece; 5 sliced garlic cloves; 1 cup cilantro. |
| Optional garnish | Toasted sesame seeds, if wanted. |
Preparation and cooking
- Marinate lamb with soy, wine and salt for about 20 minutes in the refrigerator. Drain excess liquid before adding the cornstarch. Prepare the cumin mixture and cut the aromatics before cooking begins.
- Sear lamb in the first 3 tablespoons oil without overcrowding. Whole lamb must reach 63 C (145 F) followed by a 3-minute rest before eating; a brief timer or pink center is not a safety test. Transfer to a clean plate.
- Use the remaining tablespoon oil for dried chilies, onion, ginger and garlic, keeping the chilies from burning. Return the cooked lamb and add the cumin mixture.
- Toss to distribute the spices, finish with cilantro and add toasted sesame only if chosen. Serve promptly while the lamb surface and aromatics retain their texture.
Texture and seasoning
Small consistent cubes follow the selected recipe. Thin strips, noodle bowls and preserved-mustard toppings are different preparations and should not be silently mixed into this formula.
Cumin is the main spice here; the optional small peppercorn addition does not make the dish exclusively Sichuan. Keep origin statements as precise as the ingredient list.
Quick reference
Use the measured ingredient list and the cooking order above. Images illustrate ingredients and appearance; they do not document this site’s own kitchen test or prove exact quantities.
References
Frequently Asked Questions
Is cumin lamb uniquely Sichuan?
No. This selected reference is Xinjiang-style cumin lamb.
Should lamb be marinated on the counter?
No. Use the refrigerator for the marinade stage.
Are sesame seeds required?
No. They are an optional garnish.