Spicy Sichuan-Style Lamb with Cumin Recipe

Name: Spicy Sichuan-Style Lamb with Cumin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons canola oil; 2 tablespoons ground cumin; 1 1/2 teaspoons crushed red pepper; 1 tablespoon low-sodium soy sauce; 1 tablespoon cornstarch; 2 teaspoons toasted sesame oil; 1 teaspoon sugar; Kosher salt; Freshly ground black pepper; 1 1/4 pounds trimmed boneless lamb shoulder, thinly sliced; 1 large white onion, cut into 1 1/2-inch pieces; 2 scallions, thinly sliced; 1/2 cup cilantro leaves; 1/4 cup low-sodium chicken broth; Steamed rice, for serving

Servings: persons

3 tablespoons canola oil
2 tablespoons ground cumin
1 1/2 teaspoons crushed red pepper
1 tablespoon low-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons toasted sesame oil
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 1/4 pounds trimmed boneless lamb shoulder, thinly sliced
1 large white onion, cut into 1 1/2-inch pieces
2 scallions, thinly sliced
1/2 cup cilantro leaves
1/4 cup low-sodium chicken broth
Steamed rice, for serving

1
In a large bowl, combine 2 tablespoons of the canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 teaspoon each of salt and pepper.
2
Add the lamb and onion and turn to coat.
3
Let stand for 10 minutes.
4
Heat a large cast-iron skillet until very hot.
5
Add the remaining 1 tablespoon of canola oil and swirl to coat.
6
Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes.
7
Stir in the scallions and cilantro.
8
Add the broth and cook, stirring and scraping up any bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes.
9
Serve with rice.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons canola oil, 2 tablespoons ground cumin, 1 1/2 teaspoons crushed red pepper, 1 tablespoon low-sodium soy sauce, and more.

Yes, Spicy Sichuan-Style Lamb with Cumin falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Sichuan-Style Lamb with Cumin

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