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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Slice lamb loin against the grain into thin strips, approximately 3mm thick. Pat dry with paper towels.
2. Cut spring onions into 3cm segments, separating white and green parts. Mince garlic.
3. In a small bowl, combine soy sauce, sesame oil, Shaoxing wine, and sugar. Set aside.
4. Heat cooking oil in a wok over high heat until smoking, approximately 30 seconds.
5. Add lamb strips in a single layer and sear without stirring for 90 seconds until edges are browned.
6. Toss lamb and cook for another 60 seconds until mostly cooked through. Transfer to a plate.
7. Add minced garlic and white spring onion parts to the wok, stir-fry for 30 seconds until fragrant.
8. Sprinkle ground cumin over the aromatics, stir constantly for 20 seconds to toast the spice.
9. Return cooked lamb to the wok, add the sauce mixture, and toss continuously for 45 seconds.
10. Add green spring onion segments at the last moment, toss for 10 seconds, and remove from heat.
11. Transfer to a serving bowl, sprinkle with white sesame seeds and fresh coriander.

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