Spicy lamb with cumin - 孜然 羊肉

Ingredients

• 600 glamb
• 2 tsplight soy sauce
• 2 tspShaoxing rice wine
• 1 tspground cumin
• 1 tspcornflour
• 2 tspcumin seeds
• 2 tspchilli flakes
• 3lombok chillies
• 1/4 tspsalt
• 1/4 tsppalm sugar
• 1 bunchcoriander
• 2 tsptoasted sesame seeds
• 45 ml (3 tbsp)oil

Instructions

1. 1

   Cut and marinate

   Cut the lamb into cubes. Mix the rice wine, ground cumin, soy sauce and cornflour with the lamb, then leave it to rest for 10 minutes.

2. 2

   Chop the herbs

   Finely chop the coriander and the lombok chillies.

3. 3

   Fry the lamb

   Heat the oil in a pan and fry the lamb until it has changed colour and is cooked through. Remove the lamb from the pan and drain off the liquid.

4. 4

   Toast the spices

   In a dry pan, toast the cumin seeds and chilli flakes for 2 minutes.

5. 5

   Toss with seasoning

   Add the lamb, chopped chillies, salt and palm sugar, then fry for 1–2 minutes.

6. 6

   Finish and serve

   Add the coriander and mix well. Remove the lamb from the pan, scatter the toasted sesame seeds over it and serve.

What is cumin lamb?

Cumin-spiced lamb appears in several Asian cooking traditions, with versions shaped by local chillies, herbs and seasonings. This recipe pairs ground cumin in the marinade with toasted cumin seeds for a layered, aromatic flavour.

The method keeps the lamb as the focus: it is marinated briefly, fried, then tossed with chilli, coriander and a little palm sugar.

Nutrition and macros by portion

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

Lamb provides most of the protein and fat, while the oil and sesame seeds add further fat. The recipe contains very little carbohydrate apart from the small amounts in the cornflour, palm sugar and seasonings; serve with rice or another grain if you want a more substantial meal.

The marinade

Seasoning base: soy sauce and Shaoxing rice wine add savoury depth, while ground cumin brings spice into the lamb itself.

Cornflour: it is mixed into the marinade, helping the seasoning cling to the cubes as they cook.

Toast the cumin carefully

Dry pan: toast the cumin seeds and chilli flakes together for 2 minutes, as directed. Keep them moving and watch closely so the spices become fragrant without scorching.

Timing matters: the lamb is added after toasting, so the spices only need a short time in the pan before the rest of the ingredients go in.

Cook the lamb in batches if needed

Even pieces: cut the lamb into similarly sized cubes so they cook at a similar pace.

Pan space: give the meat room to fry; if the pan is crowded, cook it in batches and drain off the liquid as the method instructs.

Look for doneness

Colour cue: fry the lamb until its colour has changed and it is cooked through. The recipe does not specify a precise cooking time, so check the largest pieces.

Final toss: return the lamb to the toasted spices for just 1–2 minutes, then mix in the coriander so it stays fresh-tasting.

Serve it with

Rice is a simple accompaniment that catches the savoury juices and balances the heat. You could also serve the lamb with noodles or flatbread.

For a fuller plate, add a crisp salad or simply cooked vegetables alongside the lamb.

Recipe notes & tips

• Cut the lamb into evenly sized cubes for more consistent cooking.
• Let the marinated lamb rest for the full 10 minutes.
• Drain the liquid from the fried lamb before adding it to the toasted spices.
• Keep the cumin seeds and chilli flakes moving as they toast.
• Add the coriander at the end to preserve its fresh flavour.
• Scatter the sesame seeds over the lamb just before serving.

Variations

• Adjust the heat: use fewer lombok chillies or chilli flakes for a milder result.
• Add vegetables: toss in sliced peppers during the final stir-fry.
• Change the herbs: use some spring onion alongside the coriander.
• Serve with rice: spoon the lamb over steamed rice for a more filling meal.
• Use another cut: choose a tender, quick-cooking cut of lamb and cube it evenly.

Common mistakes to avoid

• Uneven cubes: pieces cook at different rates; cut the lamb to a similar size.
• Crowded pan: the lamb can release liquid instead of frying; cook in batches if needed.
• Skipping the drain: excess liquid can dilute the spice coating; drain it off after frying.
• Scorched spices: cumin and chilli can burn quickly; toast them in a dry pan for only 2 minutes.
• Overcooking the coriander: it loses its fresh character; mix it in at the end.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot in a pan or microwave; add a small splash of water if the lamb seems dry.

Frequently asked questions