Cumin Lamb

Name: Cumin Lamb
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 500 g lamb leg — sliced; 2 tbsp cumin seeds; 1 onion; 2 green chilies; 1 tbsp chili flakes; 3 tbsp oil; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Cumin Lamb hails from the vast landscapes of Xinjiang, where the dish is a staple of home-cooked meals. This version captures the essence of the way it's prepared in Chinese family kitchens, with salt measured by instinct and a generous hand with the fat. It's meant to be shared, a warm, inviting dish that brings people together around the table.

Expect a robust interplay of flavors as the cumin seeds and chili flakes create a spicy, aromatic crust on tender lamb. The dish should deliver a satisfying, fiery warmth, balanced by the sweetness of onion and the fresh heat of green chilies. It’s a rustic, hearty experience, meant to be savored slowly, bite by bite.

Ingredients

500 glamb leg — sliced
2 tbspcumin seeds
1onion
2green chilies
1 tbspchili flakes
3 tbspoil
to tastefine sea salt

Method

Start by cutting the 500 g lamb leg into bite-sized pieces, ensuring they are uniform for even cooking. In a bowl, combine the lamb pieces with 2 tbsp cumin seeds, 1 tbsp chili flakes, and fine sea salt to taste. Mix well to coat the lamb evenly with the spices, allowing the flavors to penetrate the meat.
Heat 3 tbsp of oil in a large frying pan over medium-high heat. Once the oil shimmers, add the seasoned lamb pieces in a single layer, making sure not to overcrowd the pan. Brown the lamb on all sides until each piece develops a deep, rich color, which should take about 3-4 minutes per side. Remove the lamb from the pan and set aside.
In the same pan, add the sliced onion and 2 green chilies, sliced. Sauté them in the remaining oil and lamb drippings over medium heat until the onions are soft and translucent, and the chilies are fragrant, about 5 minutes.
Return the browned lamb pieces to the pan with the onions and chilies. Stir everything together, ensuring the lamb is well mixed with the vegetables. Lower the heat to medium and cover the pan with a lid.
Allow the lamb to cook gently, stirring occasionally, until it becomes tender and the flavors meld together. This should take about 15-20 minutes. You will know the lamb is done when it is tender to the bite and the spices have infused the meat fully.
Taste the dish and adjust the seasoning with more fine sea salt if necessary. Serve the cumin lamb hot, accompanied by rice, bread, or salad, as preferred, for a complete and satisfying meal.