Xinjiang Stir Fried Lamb Featured

Authors: aapple mint

Xinjiang Lamb 1

All good cooks know that a good meal is 90% preparation and 10% cooking. Stir fries are so insanely easy and quick, its the perfect Ramadan post Iftar meal. Usually all the cooking is done before hand, and since you’re probably are fasting too, you cant really taste the food. At times like these Stir Fries are a great relief, as you don’t have to spend a lot of time preparing a meal, on a hungry stomach. All you have to do it get all the chopping and marinating done before hand. Once the fast is broken and you’re ready to eat  quickly toss in the prepared ingredients and have a warm, fresh meal within minutes. I stumbled upon this recipe from my days in China. I almost fell in love with it, on the first bite. Xinjiang is in the North Western part of China, nearing Mongolia. Mongolian cuisine and the Muslim dishes are something else altogether, which I hope to make and share with time, for now … Mongolian lamb is ideal for this recipe, but whatever good cut you can find is good. Cumin and Chilli is very native to Indian food too, so tasting those spices, being used differently , laid great impression on my senses. And the dish has stuck with me ever since. The Sichuan peppercorn was my addition to it, as I’m quite a fan of its mouth numbing abilities. When used in small quantities, it does liven up your palate. Make sure you roast the cumin and chillis for a short while to get the robust flavour and aroma out of them.The lamb tastes great with steamed rice or even flat rice noodles (the kind you use in pad thai).

Xinjiang Lamb

  • 400g lamb steaks, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tbs cumin seeds – toasted
  • 2 tsp ground cumin – toasted
  • 1 – 2 tsp dried chilli flakes
  • 1 tsp Sichuan peppercorns
  • 2 tbs light soy sauce
  • 2 tbs rice bran oil
  • 1 big bunch of spring onions chopped. Whites and greens seperate.
  • Dried chilli flakes + Sesame seeds extra, to serve

Combine the lamb, garlic, cumin seeds, ground cumin, chilli flakes and 1 tablespoon of soy sauce in a bowl. Refrigerate for 20 mins. Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Stir-fry the white onion  2 minutes or until lightly charred and tender. Transfer to a bowl.Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir-fry half the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate. Repeat with remaining oil and lamb mixture. Add the lamb mixture, onion mixture and remaining soy sauce to the wok. Stir-fry for 30 seconds or until heated through. Top with spring onion greens, chilli flakes and sesame seeds. Serve with Rice.

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