Zi Ran Yang Rou (Cumin Lamb Stir-Fry)
Zi ran yang rou is a cumin lamb stir-fry originating from China's northwestern provinces, particularly Xinjiang and Gansu, where lamb and cumin are foundational ingredients. Lamb is cut into bite-sized pieces and seared over the highest possible heat, then showered with ground cumin and chili flakes while still in the wok. The cumin's warm, earthy aroma bonds with the assertive flavor of lamb in a way that neither ingredient achieves alone - cumin needs lamb's fat to bloom, and lamb needs cumin's fragrance to focus its richness. Minced garlic and sliced onion contribute underlying sweetness that tempers the spice, while soy sauce ties the seasoning together.
Adjust Servings
Instructions
- 1
Slice lamb thinly and marinate with 0.5 tbsp soy sauce for 10 minutes.
- 2
Slice onion and cut scallions into 4 cm pieces.
- 3
Heat a pan on high, add oil, and stir-fry garlic for 10 seconds.
- 4
Add lamb and stir-fry quickly; once seared, add onion.
- 5
Add cumin, chili flakes, and remaining soy sauce, stir-fry 1 more minute, then finish with scallions.
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Goes Well With
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