Zī Rán Yáng Ròu - 孜然羊肉 - stir-fry of lamb with jinten

Ingredients

• 450 glamb
• 1 tbspground cumin
• 1 tbspcornflour
• 1 tbsplight soy sauce
• 1 tbspShaoxing rice wine
• 1 tbspcumin seeds
• 1red onion
• 1/4 tspsalt
• 3dried lomboks (dried chillies)
• 1 bunchcoriander
• 3 tbspoil

Instructions

1. 1

   Marinate the lamb

   Cut the lamb into small cubes. Mix it with the ground cumin, cornflour, light soy sauce, Shaoxing rice wine and 1 tbsp of the oil, then leave to marinate for 15 minutes.

2. 2

   Prepare the vegetables

   Finely chop the dried lomboks. Cut the coriander into pieces and slice the red onion into thin strips.

3. 3

   Cook the lamb

   Heat a pan and add the remaining oil. Add the lamb and cook, stirring, until it changes colour, then set it aside.

4. 4

   Fry the aromatics

   Add the cumin seeds and chopped lomboks to the pan and fry briefly over a low heat.

5. 5

   Finish the stir-fry

   Return the lamb to the pan, add the onion and stir-fry over a high heat for 1 minute. Sprinkle over the salt and coriander, mix well and serve.

What is Zī Rán Yáng Ròu?

Zī Rán Yáng Ròu is a Chinese-style cumin lamb stir-fry; its name refers to cumin lamb in Mandarin. It is associated with the cooking of north-western China, where cumin and chilli are familiar partners for lamb.

This version uses ground cumin in the marinade and cumin seeds in the pan, giving the meat both an even seasoning and a brief aromatic fry. Onion and coriander bring a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The lamb provides most of the protein, while the oil contributes much of the fat; the cornflour and onion supply a smaller amount of carbohydrate. Serve it with rice and a generous portion of vegetables to balance the plate.

Seasoning the lamb

Ground cumin: coat the small lamb cubes with it alongside the cornflour, soy sauce and Shaoxing wine. The cornflour helps the marinade cling to the meat.

Oil: the recipe uses 1 tbsp in the marinade and the rest for cooking. Keeping that division in mind makes it easier to follow the method without using extra oil.

Manage the heat

Lamb first: cook it until its colour changes, then take it out of the pan. This keeps it separate while the cumin seeds and chillies briefly fry over low heat.

Final stir-fry: return the lamb with the onion and turn the heat high for 1 minute. Have the salt and coriander ready, as they go in right at the end.

Choosing the lamb

Small cubes: cut the lamb into evenly sized pieces so they cook at a similar pace. The recipe does not specify a particular cut, so use boneless lamb that is suitable for quick cooking.

Dried lomboks: these are dried chillies. Chop them finely as directed, and handle them carefully to avoid transferring chilli to your eyes.

Getting the finish right

Cumin seeds: fry them briefly over low heat with the chillies, rather than leaving them unattended. The next stage raises the heat and adds the lamb and onion.

Coriander: add it with the salt at the end and mix through. This keeps the herb’s fresh character noticeable against the warm cumin and savoury lamb.

Serving the stir-fry

Serve the lamb as soon as it is mixed with the coriander. Steamed rice is a straightforward accompaniment that catches the juices and makes a more complete meal.

For a fresh contrast, serve with sliced cucumber or a simple salad. Keep accompaniments separate so the lamb’s cumin-and-chilli seasoning stays distinct.

Recipe notes & tips

• Cut the lamb into small, even cubes for more consistent cooking.
• Measure 1 tbsp of the oil into the marinade and reserve the rest for the pan.
• Prepare the onion, chillies and coriander before you begin cooking.
• Keep the cumin seeds and chillies moving as they fry briefly over low heat.
• Add the coriander only at the finishing stage, as directed.

Variations

• Milder chilli: use fewer dried lomboks for less heat.
• Extra vegetables: stir-fry sliced peppers with the onion.
• Fresh chilli: use fresh chilli in place of the dried lomboks.
• Rice accompaniment: serve over steamed rice for a more filling meal.
• Herb finish: add extra coriander at the table.

Common mistakes to avoid

• Skipping the marinade: give the lamb the full 15 minutes so the seasoning has time to coat it.
• Using all the oil at once: reserve 1 tbsp for the marinade and use the remainder in the pan.
• Frying the aromatics too long: keep the cumin seeds and chillies over low heat and move on after a brief fry.
• Leaving the onion too long: the recipe calls for just 1 minute over high heat once the lamb is returned.
• Adding coriander early: stir it in at the end with the salt so it does not spend the whole cooking time in the pan.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a pan until piping hot, stirring gently; add a small splash of water if the lamb seems dry.

Frequently asked questions