Sichuan Cumin Lamb Stir-Fry

A flavorful stir-fry combining the earthy spices of Uyghur cuisine with the fiery kick of Sichuan peppercorns. Tender lamb is wok-fried with cumin, chili flakes, garlic, ginger, and onions, creating a dish that's both aromatic and satisfying.

Prep Time

15 minutes

Total Time

35 minutes

Calories

495

Level

Easy

Yields

4 servings

Cost

£2.56

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

500gLamb shoulder or leg, thinly sliced against the grain(Trim off excess fat.)

£7.50

3tablespoonsNeutral cooking oil (e.g., vegetable, canola)

£0.15

1largeYellow onion, thinly sliced

£0.40

4clovesGarlic, minced

£0.25

2tablespoonsGinger, minced

£0.35

1teaspoonsDried red chili flakes(Adjust to your spice preference.)

£0.15

2tablespoonsGround cumin

£0.20

1teaspoonSichuan peppercorns, lightly toasted and ground(Toast in a dry pan until fragrant, then grind.)

£0.50

2tablespoonsSoy sauce

£0.10

1tablespoonShaoxing rice wine (or dry sherry)

£0.25

1tablespoonCornstarch

£0.05

0.5teaspoonSalt(Or to taste)

1teaspoonSugar(Optional)

2tablespoonsGreen onions, chopped(For garnish)

£0.20

1teaspoonSesame oil(For finishing)

£0.15

Total Cost

£10.25

£2.56 per serving

The Method

1
In a bowl, marinate the lamb with 1 tablespoon soy sauce, 1 tablespoon Shaoxing rice wine and 1 tablespoon of cornstarch. Mix well and set aside for at least 10 minutes.
2
Heat a wok or large skillet over high heat. Add 2 tablespoons of oil and swirl to coat. Add the marinated lamb and stir-fry until browned on all sides, about 2-3 minutes. Remove the lamb from the wok and set aside.
3
Add the remaining 1 tablespoon of oil to the wok. Add the sliced onions and stir-fry until softened and slightly caramelized, about 3-4 minutes.
4
Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, until fragrant.
5
Add the dried red chili flakes, ground cumin, and ground Sichuan peppercorns to the wok and stir-fry for about 30 seconds, until fragrant.
6
Return the cooked lamb to the wok. Add the remaining 1 tablespoon of soy sauce and sugar (if using). Stir-fry everything together until well combined, about 1-2 minutes. Season with salt to taste.
7
Remove from heat and drizzle with sesame oil. Garnish with chopped green onions.
8
Serve immediately with steamed rice or naan bread.

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My Notes

Nutrition Information

Nutrition per serving (200g)

495 kcal / 2071 kJ

Carbs

10g

4% of RDA

Fat

30g

43% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

4 g

4% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For best results, use a wok over high heat to achieve a good sear on the lamb.

Don't overcrowd the wok, or the lamb will steam instead of stir-fry. Work in batches if necessary.

Taste and adjust the seasoning as needed. You may want to add more chili flakes for a spicier dish.

Toasting the Sichuan peppercorns before grinding enhances their aroma and flavor.

Cooking Equipment

Wok or large skillet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For best results, use a wok over high heat to achieve a good sear on the lamb.

Don't overcrowd the wok, or the lamb will steam instead of stir-fry. Work in batches if necessary.

Taste and adjust the seasoning as needed. You may want to add more chili flakes for a spicier dish.

Toasting the Sichuan peppercorns before grinding enhances their aroma and flavor.

Sichuan Cumin Lamb Stir-Fry

Ingredients

The Method