Easy 25 min serves 2 Halal

Cumin Lamb (孜然羊肉)

Name: Cumin Lamb (孜然羊肉)
Total time: 25 min
Yield: 2 servings
Cuisine: Northwest Chinese
Ingredients: boneless lamb leg, thinly sliced; whole cumin seeds; dried red chilies, halved; Shaoxing wine; neutral oil; scallion, cut into rings

孜然羊肉 · zī rán yáng ròu

家庭快手版 · Home version: Family version uses thinly sliced lamb leg, flash-fried with whole cumin and dried chilies. No deep-frying — just a hot wok and fast hands.

This is the dish that made me love lamb. A street vendor in Xi'an tossed it in a wok the size of a washing machine, and the cumin hit me before the plate did.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Quick & Easy Spicy

Ingredients

boneless lamb leg, thinly sliced羊腿肉（薄切）🛒 local300 g
whole cumin seeds孜然籽🏮 asian8 g
dried red chilies, halved干红辣椒（剪段）🏮 asian10 g
Shaoxing wine绍兴酒🏮 asian15 ml
neutral oil植物油🛒 local25 ml
scallion, cut into rings葱（切圈）🛒 local30 g

boneless lamb leg, thinly sliced: Freeze 20 minutes before slicing for clean thin cuts.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Toss lamb with Shaoxing wine. Marinate 10 minutes at room temperature.
酒腌羊肉
🔍 Look for 10 分钟 · 10 minutes
Visual: 肉面微润有光。Meat surface looks faintly moist and glossy.
You know it's right when: 酒气转柔。Alcohol edge softens.
2Heat wok over high heat until smoking. Add oil, then lamb in a single layer; sear 45 seconds without stirring.
单层定焦
🔍 Look for High heat 45 秒 · 45 seconds
Visual: 边缘褐变，渗出清汁。Edges brown; lamb releases clear juice.
You know it's right when: 滋啦声转沉、趋稳。Sizzle deepens and steadies.
3Add cumin seeds and dried chilies; stir-fry 30 seconds until fragrant and the chilies darken slightly.
爆香孜辣
🔍 Look for High heat 30 秒 · 30 seconds
Visual: 辣椒转深红，孜然焙香。Chilies turn deep red; cumin smells toasty.
You know it's right when: 香气辛暖带坚果感，未焦。Aroma is sharp, warm, and nutty — not burnt.
4Add scallions and toss 20 seconds until just wilted.
快炒葱圈
🔍 Look for High heat 20 秒 · 20 seconds
Visual: 葱圈转翠、去生硬。Scallions brighten and lose raw stiffness.
You know it's right when: 色泽仍鲜绿。Color stays vivid green.
5Season with salt and serve immediately over rice or with flatbread.
调味出锅
🔍 Look for High heat 10 秒 · 10 seconds
Visual: 羊肉油润、缀满孜然粒。Lamb glistens with oil and speckles of cumin.
You know it's right when: 锅气上来，烟香咸鲜。Wok hei rises — smoky and savory.

Tips

· Slice against the grain after a brief freeze for tenderness.
· Keep the wok screaming hot — cumin lamb is a 2-minute dish.
· Add chilies off-heat if you want less heat.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Can I skip Shaoxing wine? What's the substitute?

Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.

Source: HǎoWèi substitution engine

It's too spicy. How do I tone it down?

Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.

Source: HǎoWèi flavor guide

How do I keep eggplant from soaking up all the oil?

Two tricks: salt the cut eggplant and let it sit 10–15 minutes, then squeeze out the water — this collapses the spongy structure that drinks oil. Or microwave or steam it briefly first so it's half-cooked before it hits the pan. Either way it stays creamy inside with far less grease.

Source: HǎoWèi vegetable guide