Entree: China – Inner Mongolia – 孜然羊肉 ➤ Zīrán yángròu (Wok-fried thinly sliced lamb tossed with toasted cumin seeds, dried chilies and scallions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) lamb leg or shoulder, thinly sliced across the grain
- 1 tbsp (8 g) cornstarch
- 1 egg white (about 30 g)
- 1 tbsp (15 ml) light soy sauce (for marinade)
- 1 tsp (5 ml) Shaoxing wine
- 1/2 tsp (2.5 g) kosher salt, divided
- 1/4 tsp (0.5 g) ground white pepper
- 1 tbsp (15 ml) vegetable oil for toasting cumin
- 2 tbsp (30 ml) vegetable oil for stir-frying
- 2 tsp (4 g) cumin seeds, toasted and lightly crushed
- 6 dried red chilies, halved and seeds shaken out (about 6 g)
- 4 cloves garlic, sliced (about 12 g)
- 1 inch (2.5 cm) piece fresh ginger, cut into thin matchsticks (about 15 g)
- 4 scallions, cut into 2-inch (5 cm) lengths (about 4 oz / 115 g)
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 ml) toasted sesame oil

Instructions

1. In a bowl, combine the sliced lamb with cornstarch, egg white, 1 tbsp soy sauce, Shaoxing wine and 1/4 tsp salt. Toss to coat and let marinate 15 minutes while preparing other ingredients.
2. Heat a wok over medium heat, add 1 tbsp vegetable oil and toast the cumin seeds until aromatic, about 30–60 seconds; crush lightly with a mortar or the back of a spoon and set aside.
3. Increase heat to high, add 2 tbsp vegetable oil to the hot wok. Add the dried chilies and stir briefly until they darken but do not burn, about 10–20 seconds. Add garlic and ginger and stir 10–15 seconds until fragrant.
4. Add the marinated lamb in a single layer and stir-fry over high heat without crowding, using quick tossing motions until the exterior browns and slices are just cooked through, about 3–5 minutes.
5. Return the toasted cumin to the wok, add the scallions, sugar and remaining 1/4 tsp salt, tossing everything together 1–2 minutes until scallions soften but remain bright.
6. Finish with sesame oil, taste and adjust seasoning, then transfer to a serving plate and serve immediately with steamed rice.