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    Recipes » Main Course Recipes » Asian Main Courses

    Easy Cumin Lamb

    Published: May 23, 2016 · Modified: Apr 6, 2020 by Marissa Stevens · 24 Comments

    Gluten FreeQuick Meals

    This post may contain affiliate links.

    Jump to Recipe
    cumin lamb served on a white oval platter

    Have you seen the Lucky Peach cookbook, 101 Easy Asian Recipes? I checked it out from the library and started marking pages with post-it notes. After a dozen or so, I went straight to my computer and ordered the book. As you've guessed, this Cumin Lamb was one of the recipes I marked.

    Cumin Lamb served on a white oval platter

    As the title promises, the recipes are approachable with easy-to-find ingredients. The photography isn't what you'd expect from a glossy paged cookbook - more like photos taken with a phone in less than ideal light. But they're oddly beguiling. And it's fun to read. You may be told to start with a rotisserie chicken and "scavenge it for good meaty bits." Or to add green beans "as soon as the oil is getting to the oh sh*t this oil means business level of heat."

    Lucky Peach 101 Easy Asian-Recipes Cover

    This cumin lamb is one of the first recipes I made from the book and it's fabulous. You'll toast and then grind your own spices filling your kitchen with an intoxicating aroma. And, like the oil in the green bean recipe, the flavors in this dish mean business. They're spice forward but nicely balanced and perfect for making authentic Lamb Shawarma.

    More Lamb Recipes

    And if you love lamb, be sure to try these Roasted Lamb Chops, Grilled Lamb Chops, Lamb Burgers, Lamb Meatballs, this Gyro meat recipe and Lamb Ragu.

    Easy Cumin Lamb

    Marissa Stevens
    You'll need a spice grinder (aka coffee grinder) or mortar and pestle to break up the toasted spices.
    5 from 4 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4 people
    Calories 435 kcal

    Ingredients
      

    • 2 tablespoons cumin seeds
    • 1 tablespoon Sichuan peppercorns
    • 1 teaspoon kosher salt
    • ½ teaspoon chili flakes
    • 1 pound boneless lamb leg thinly sliced
    • 2 tablespoons canola oil
    • 1 large white onion thinly sliced
    • 1 bunch green onions chopped
    • 2 cloves garlic thinly sliced
    • 2 tablespoons soy sauce
    • 2 tablespoons dry sherry or Shaoxing wine
    • 1 cup cilantro coarsely chopped

    Instructions
     

    • In a dry skillet over medium heat, toast cumin seeds and peppercorns for about 1 minute or until fragrant. Coarsely grind toasted spices in a spice grinder or with a mortar and pestle. Mix with salt and chili flakes.
    • Add spice mixture to sliced lamb and toss to coat evenly.
    • Heat a large skillet or wok over high heat until hot. Add oil and when it just starts to smoke, add onions. Cook and stir about 2 minutes until the edges are translucent. Transfer onions to a bowl.
    • Add lamb with spices to the wok; cook and stir until meat starts to brown, about 2 minutes. Add green onions, garlic, soy sauce and wine; bring to simmer. Cook and stir 2 minutes more or until lamb is just cooked through. Add onions and stir to combine. Remove from heat and stir in cilantro. Transfer to platter and serve.

    Nutrition

    Calories: 435kcalCarbohydrates: 9gProtein: 21gFat: 34gSaturated Fat: 12gCholesterol: 83mgSodium: 1165mgPotassium: 463mgFiber: 2gSugar: 2gVitamin A: 457IUVitamin C: 6mgCalcium: 79mgIron: 5mg
    Keyword comfort food, cravings
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Asian Main Courses

    • Birria Ramen
    • Crispy Baked Egg Rolls
    • Salt and Pepper Shrimp
    • Korean Pork Belly

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      Recipe Rating




    1. Jola says

      December 14, 2021 at 8:09 pm

      5 stars
      Amazing! Thank you so much! I was blown away by the cumin tingle on my tongue, I never experienced it before. So good! Definitely making it again and again. Served it with rice and sautéed spinach. So glad to have leftovers!

      Reply
      • Marissa Stevens says

        December 15, 2021 at 10:17 am

        My pleasure, Jola! I'm so glad you enjoyed this and thanks so much for coming back to let me know!

        Reply
    2. Abe says

      March 07, 2021 at 6:50 pm

      5 stars
      This is a really good recipe! I've been looking for one to replicate the version they do a local hole in the wall take out place where I live. I've used it a few times now but add celery, and instead of chili flakes add a good tablespoon or two of a Sichuan style chili crisp. It get its really close to what I've been trying to mimic!

      Reply
      • Marissa Stevens says

        March 08, 2021 at 9:59 am

        So glad you're enjoying this, Abe! And that you made it your own.

        Reply
    3. Beeta @ Mon Petit Four says

      June 02, 2016 at 5:33 pm

      This looks delicious, Marissa! I've been meaning to make more Asian dishes but just lack the inspiration beyond noodles/fried rice, etc. Thank you for sharing this!! <3

      Reply
      • Marissa says

        June 03, 2016 at 9:49 am

        Thanks, Beeta! Those are the typical dishes I make too, but this is really worth trying and it cooks SO fast...

        Reply
    4. Sabrina says

      May 27, 2016 at 12:22 pm

      This looks delicious, Marissa! Love cumin lamb!!

      Reply
      • Marissa says

        May 27, 2016 at 5:41 pm

        Thanks, Sabrina!

        Reply
    5. Faith (An Edible Mosaic) says

      May 27, 2016 at 5:41 am

      Toasting spices is such a simple step that brings such unparalleled flavor to a dish! I love the spices and aromatics here, sounds like a perfect balance. And my hubby is a HUGE fan of lamb, I know he'd go crazy for this!

      Reply
      • Marissa says

        May 27, 2016 at 5:41 pm

        It's so true - toasting spices makes all the difference. Sometimes I toast grains too, I love the nuttiness it brings out. I hope you're make this for you hubby...if you do, I'd love to hear how it goes. xoxo

        Reply
    6. Kathleen | Hapa Nom Nom says

      May 26, 2016 at 9:07 am

      I follow the magazine, but didn't realize Lucky Peach came out with a book - that's immediately on my purchase list! Especially after seeing this recipe! This looks so ridiculously flavorful and I just love anything that uses Sichuan peppercorns!

      Reply
      • Marissa says

        May 26, 2016 at 1:02 pm

        Me too, Kathleen! I love that little tongue buzz... 🙂

        Reply
    7. Sonali- The Foodie Physician says

      May 25, 2016 at 5:05 pm

      Great review and mouthwatering photo! This dish looks super tasty! And the book sounds really entertaining, reminds me of Thug Kitchen.

      Reply
      • Marissa says

        May 25, 2016 at 5:12 pm

        Yes, a little like Thug Kitchen minus the F-bombs. 🙂 I was so excited to get your cookbook today! My neighbor has a newborn and she's going to bring her over and we're going to get cooking...post coming in the next couple of weeks. xo

        Reply
    8. Cheyanne @ No Spoon Necessary says

      May 25, 2016 at 2:54 pm

      Never heard of that cookbook, but I'll have to check it out! I adore lamb, but don't eat it often enough, so thank you for posting this!! This looks seriously delicious and I love the toasted spices! Cheers and thanks for sharing the YUM!
      P.s. love that quote from Kevin!

      Reply
      • Marissa says

        May 25, 2016 at 5:11 pm

        Thanks, Cheyanne! It's definitely worth checking out...

        Reply
    9. Lorraine @ Not Quite Nigella says

      May 24, 2016 at 6:20 pm

      This recipe looks like a winner! That cover looks almost retro too! I say that because I was given some retro cookbooks and they remind me of it! 😀

      Reply
      • Marissa says

        May 24, 2016 at 8:37 pm

        You're exactly right, Lorraine! It has the feel of a 60s or 70s cookbook but with more sass!

        Reply
    10. Kimberly Labar says

      May 24, 2016 at 5:49 am

      5 stars
      Great post Marissa! Thanks for doing all the Leg work (haha) on which cookbooks are worthy of a purchase. 🙂

      Reply
      • Marissa says

        May 24, 2016 at 9:28 am

        Thanks, Kimberly! I Chew what I can.. 😉

        Reply
    11. Dorothy Dunton says

      May 23, 2016 at 7:07 pm

      Hi Marissa! Lamb is one of my favorite meats! This sounds divine! And Kevin is correct, life is too short to be bland! I always appreciate your use of spices and herbs and all of your recipes are very well thought out, which so many are not! I talked to Kevin and Nagi last week! They called me when she was in San Diego - WOW! Did you get an email from me with a couple of pictures attached? Actually I sent them from Gary's email because that is where the pictures were and he knew how to attach them to an email. Let me know. 🙂

      Reply
      • Marissa says

        May 23, 2016 at 10:12 pm

        Hi Dorothy! You and Gary should come on over and I'll make you a batch!! 🙂 I love it that Kevin and Nagi called you! I didn't get the photos though...maybe try again?

        Reply
    12. Kevin | Keviniscooking says

      May 23, 2016 at 6:32 pm

      5 stars
      Now this is right up my alley and not just because you quoted me! I for one am a huge lamb lover and the spice mix sounds intoxicating indeed. Thanks Marissa, off to check out the book on Amazon!

      Reply
      • Marissa says

        May 23, 2016 at 10:10 pm

        Kevin, you're my big flavor guy - I always leave you site wanting to go straight into the kitchen and get cooking!

        Reply

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