This lamb stir fry originates in Xinjiang, an autonomous territory in northwest China. It’s a vast expanse of land, mainly desert and mountains. Lamb is a popular meat in China, especially in the northeast and in the many Muslim communities. This recipe is easy to make at home, bursting with delicious flavors, mild spice, rich meat, and sweet onions. All the ingredients can be sourced from the Co-op, besides the dried chilies, which are optional.
On the Ingredients:
- Potato starch is a thickening agent similar to cornstarch. It’s flavorless and has fewer calories and carbohydrates than cornstarch, making it a slightly healthier alternative. It’s also used as a flour and is naturally gluten-free.
- Ginger provides a warm, mild heat with a pungent earthy flavor. There’s a subtle sweetness to it, making it perfect in both savory and sweet applications. Since it was one of the first spices carried from the East to Europe by Arab traders, it’s become one of the most universal. Across Asia, It’s used in savory cuisines, candied, pickled, and used to make traditional teas and beverages. Ginger root has been a traditional medicine for centuries across many cultures. It’s been used for indigestion, aches, pains, and fighting the flu and the common cold. The component that gives fresh ginger its power is gingerol, a bioactive compound that has anti-inflammatory and antioxidant effects. Among its many benefits, gingerol can help boost the immune system and fights off infections. There are some other ginger benefits as well. It may help with brain function and even lower the risk of developing Alzheimer’s. Both menstrual pains and chronic indigestion can be improved with ginger, as well as muscle fatigue and soreness. There’s some evidence that ginger can lower cholesterol and blood sugar. Last but certainly not least, ginger is being studied for possible cancer-fighting properties. (Read more on the health benefits.)
- Cilantro is what we in the US usually call the leaves of coriander plant. Of all herbs and spices, cilantro is known for having two separate groups of people, those who like it and those who think it tastes like soap. While tastes and preferences are highly individual, the differing opinion of cilantro actually has a genetic component. Most people report cilantro as having a fresh citrus flavor, while a smaller faction taste and smell a soapy quality that is rather unpleasant (read more). If you’re one of these people and have been told you’re wrong for claiming the taste, rest assured that your flavor receptors are built differently. Meanwhile, if the taste is pleasantly citrusy to you, you can be happy to enjoy some health benefits of cilantro. Research has shown that cilantro may help reduce the risk of heart disease, diabetes, obesity, and seizure severity. It may also help with energy levels and healthy hair and skin (read more on the benefits).
Recipe Notes and Substitutions:
All the ingredients can be sourced from the Co-op, besides the dried chilies, which are optional. If you aren’t using the chilis, you can add a pinch of cayenne pepper.
Xinjiang Cumin Lamb
4
servings30
minutes15
minutes45
minutesThis lamb stir fry originates in Xinjiang, an autonomous territory in northwest China. It’s a vast expanse of land, mainly desert and mountains. Lamb is a popular meat in China, especially in the northeast and in the many Muslim communities. This recipe is easy to make at home, bursting with delicious flavors, mild spice, rich meat, and sweet onions. All the ingredients can be sourced from the Co-op, besides the dried chilies, which are optional.
Ingredients
- Lamb Ingredients
1 1/2 lb lamb (but into 3/4-inch cubes)
1 1/2 tbsp soy sauce
1 1/2 tbsp rice wine
3/4 tsp salt
1/3 cup potato starch OR cornstarch
- Spice Mix Ingredient
2 1/2 tbsp cumin powder
2 tsp chili flakes
1 tsp sugar OR monk fruit sweetener
1/4 tsp black pepper OR Sichuan ground peppercorns
- Stir Fry Ingredient
4 tbsp vegetable oil
1/2 cup dried Chinese chili peppers (optional)
1 large white onion
2 inch piece fresh ginger (grated)
6 cloves garlic (sliced)
1 cup chopped cilantro
Directions
- To start, slice the meat and add to a medium-sized bowl. Add the soy sauce, wine, and salt, mixing to coat the meat evenly. Cover and let it marinate for 30 minutes. In the meantime, mix together the spice mix and slice the vegetables.
- When the meat is done marinating, add the potato starch to the bowl and stir until each piece is coated. Heat 2 tbsp of vegetable oil in a skillet over medium-high heat. Place pieces of lamb in the hot oil, spaced out a little so they aren’t touching (you will likely work in batches). Cook for one minute, then use a pair of tongs or chopsticks to turn the meat over and cook another 30-40 seconds. Remove the cooked meat from the skillet onto a plate and repeat until all the meat is done.
- You can either continue to use the skillet or change to a walk for the rest of the recipe. Heat a tbsp of vegetable oil in the pan and add the garlic, ginger, and chilis (if using). Stirring frequently so it doesn’t burn, sauté until fragrant, then add the onions and stir to combine. Sauté, stirring occasionally, until the onions become lightly tender. Add the meat and spice mix and cook another minute or so to heat the lamb back up. Remove from heat and add the cilantro. Serve hot, as is, or with basmati rice.
