frying cumin mutton with green onions

How to Make Cumin and Scallion Lamb: A Step-by-Step Guide

Cumin and scallion lamb is a flavorful, quick-to-cook dish that’s popular for its aromatic spices and tender meat. Here’s a detailed recipe to achieve restaurant-quality results at home.

Ingredients:

500g lamb loin or shoulder, thinly sliced against the grain; 3-4 scallions, cut into 3-inch segments; 2 tbsp cumin seeds; 1 tbsp ground cumin; 3 cloves garlic, minced; 1 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tsp sugar; 1/2 tsp white pepper; 2 tbsp vegetable oil; Salt to taste.

Instructions:

1. Marinate the lamb: In a bowl, toss sliced lamb with soy sauce, Shaoxing wine, sugar, white pepper, and 1 tsp ground cumin. Let it sit for 20 minutes.

2. Prepare aromatics: Heat oil in a wok over high heat. Add cumin seeds and stir-fry until fragrant (30 seconds), then add minced garlic and cook until golden.

3. Stir-fry the lamb: Add marinated lamb to the wok, spreading it in a single layer. Let it sear for 1 minute before stirring-frying until lightly browned (2-3 minutes).

4. Finish with scallions: Toss in scallion segments and remaining ground cumin. Stir-fry for 1 minute until scallions soften but remain crisp. Season with salt if needed.

Serving Tip: Enjoy hot with steamed rice or flatbread. The key is high heat and quick cooking to keep the lamb tender and the scallions vibrant. Adjust cumin levels to suit your spice preference!