Cumin Lamb Stir-fry with Spring Onions孜然羊肉炒蔥段
A fragrant Northern Chinese-style stir-fry featuring tender lamb loin strips wok-tossed with aromatic ground cumin, creating a warming dish with subtle spice. Spring onions and garlic are charred for depth, while soy sauce and sesame oil provide umami richness. The dish balances heat, aroma, and tenderness.
01Ingredients
- 400g Lamb loin
- 4 stalks Spring onions
- 6 cloves Garlic
- 2tbsp Ground cumin
- 3tbsp Soy sauce
- 1.5tbsp Sesame oil
- 2tbsp Cooking oil
- 1tbsp Shaoxing wine
- 0.5tsp Sugar
- 1tsp White sesame seeds
- 1tsp Fresh coriander, chopped
Nutrition (per serving)520kcal
- Protein52.5g
- Carbs6.2g
- Fat30.8g
Fiber 1.2 gSodium 1185 mg
02Steps
- Slice lamb loin against the grain into thin strips, approximately 3mm thick. Pat dry with paper towels.
- Cut spring onions into 3cm segments, separating white and green parts. Mince garlic.
- In a small bowl, combine soy sauce, sesame oil, Shaoxing wine, and sugar. Set aside.
- Heat cooking oil in a wok over high heat until smoking, approximately 30 seconds.
- Add lamb strips in a single layer and sear without stirring for 90 seconds until edges are browned.
- Toss lamb and cook for another 60 seconds until mostly cooked through. Transfer to a plate.
- Add minced garlic and white spring onion parts to the wok, stir-fry for 30 seconds until fragrant.
- Sprinkle ground cumin over the aromatics, stir constantly for 20 seconds to toast the spice.
- Return cooked lamb to the wok, add the sauce mixture, and toss continuously for 45 seconds.
- Add green spring onion segments at the last moment, toss for 10 seconds, and remove from heat.
- Transfer to a serving bowl, sprinkle with white sesame seeds and fresh coriander.
03Related recipes
Cook this with step-by-step timers
EatWhat guides you through each step with built-in timers. Free to start in your browser.