Easy Cumin Lamb

You'll need a spice grinder (aka coffee grinder) or mortar and pestle to break up the toasted spices.
Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Author Marissa Stevens


  • 2 tablespoons cumin seeds
  • 1 tablespoon Sichuan peppercorns
  • 1 teaspoon kosher salt
  • 1/2 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


  • 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.