Quick Weeknights · Chinese
Xinjiang Cumin Lamb
Lamb shoulder seared hard and tossed with a coarse grind of cumin and chili, with nothing wet in the pan at all.
Why This Works
By omitting liquid marinades, we maintain a consistent surface temperature that encourages Maillard reaction rather than steaming. Using coarsely crushed cumin seeds ensures vibrant, aromatic bursts of flavor throughout the dish that are impossible to achieve with fine, pre-ground spices.
The Upgrade
Sear the lamb in two batches without exception. One crowded batch releases its juices and you get grey boiled lamb with cumin on it.
Chef's Secret
Michelin TechniqueToast and crush the cumin yourself, coarsely. This dish is essentially lamb, fire and cumin, so the cumin has to be the freshest thing in the kitchen.
Ingredients
Total time including resting: 50 min
Directions
Toss the sliced lamb thoroughly with the cornstarch and set aside.
10 minHeat a wok until smoking. Add 2 tablespoons of oil and sear half the lamb in a single layer without moving it to ensure a deep crust.
2 minRemove the first batch of lamb, add the remaining oil, and repeat the searing process with the second half.
2 minToss the onion wedges and sliced garlic into the hot wok, searing briefly until the aromatics soften but retain a crisp core.
2 minReturn all the lamb to the wok, add the crushed cumin, chili flakes, salt, and peppercorn mixture, then toss over high heat to coat evenly.
1 minRemove from the heat immediately, fold in the fresh cilantro, and serve while piping hot.
1 minWine Pairing
Northern Rhone Syrah
Red Wine
The BottleDomaine Jamet Cotes du Rhone Syrah
Syrah's black pepper and cured-meat character are the natural counterpart to cumin and lamb fat, and its firm acidity keeps a dish this aromatic from turning heavy on the palate.
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