Jun 03, 2014 18:31 pm - Posted by peter
VN:F [1.9.20_1166]
Rating: 0.0/10 (0 votes cast)
Cumin lamb stir-fry

Using cumin is an excellent way to spice up a lamb stir-fry.


450 grams (16 ounces) lamb tenderloin

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon wine
  • 1 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ground cumin seed
  • 2 teaspoons potato starch
  • 2 tablespoons vegetable oil
  • 2 teaspoons whole cumin seeds
  • 6 cloves garlic, roughly chopped
  • 1 teaspoon fermented chili paste
  • 1 onion sliced
  • 1 ripe but firm tomato, cubed
  • 1/2 cup loosely packed cilantro leaves



  1. Slice the lamb into 1/2-inch cubes and place it in a bowl with the soy sauce, Shaoxing wine, sesame oil, salt, ground coriander, and ground cumin.
  2. Mix until evenly combined. Add the potato starch and stir to coat evenly. Let this marinate for at least 30 minutes in the refrigerator.
  3. Heat a wok or cast iron skillet until very hot. Add the vegetable oil and cumin seeds.
  4. Fry the cumin until it takes on color and becomes fragrant and then add the garlic, sautéing until it starts to brown.
  5. Add the fermented chili and stir-fry for about 5 seconds.
  6. Add the lamb and press down into a single layer, allowing it to brown on one side.
  7. Add the onions and stir-fry until the lamb is medium rare. Taste the lamb and adjust the salt to taste.
  8. Turn of the heat and add the tomatoes and half the cilantro and toss to distribute.
  9. Plate the cumin lamb and top with the remaining cilantro. 

Share and Enjoy

This entry was posted in English, Featured, Recipes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>