recipe of homemade Xinjiang lamb with cumin & chillies

What’s happening? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Xinjiang lamb with cumin & chillies. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Xinjiang lamb with cumin & chillies is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Xinjiang lamb with cumin & chillies is something that I’ve loved my entire life.

Table of Contents


  • 450g lamb leg steaks, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tablespoon cumin seeds
  • 2 teaspoons ground cumin
  • 1 teaspoon dried chilli flakes
  • 2 tablespoons light soy sauce
  • 1 1/2 tablespoons rice bran oil
  • 1 brown onion, halved, cut into wedges
  • 1 green capsicum, seeded, coarsely chopped
  • Fresh coriander leaves, to serve
  • Dried chilli flakes, extra, to serve
  • Steamed rice, to serve
  • Shallot, finely chopped, to serve


  • Step 1
    Combine the lamb, garlic, cumin seeds, ground cumin, chilli flakes and 1 tablespoon of soy sauce in a bowl.
  • Step 2
    Heat 2 teaspoons of the oil in a wok over high heat until just smoking. Stir-fry the onion and capsicum for 2 minutes or until lightly charred and tender. Transfer to a bowl.
  • Step 3
    Heat 2 teaspoons of the remaining oil in the wok over high heat. Stir-fry half the lamb mixture for 2 minutes or until browned and just cooked through. Transfer to a plate. Repeat with remaining oil and lamb mixture. Add the lamb mixture, onion mixture and remaining soy sauce to the wok. Stir-fry for 30 seconds or until heated through. Divide among serving plates. Top with coriander and extra chilli flakes. Top the rice with shallot.

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