Kitchen notes · a little help before you start
Xinjiang Cumin Lamb Stir Fry
Xinjiang Cumin Lamb Stir Fry brings together lamb leg meat, soy sauce, and chinese cooking wine. Arrange the food in the layer the method calls for. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 53 min
- Original yield
- Serves 4
- Ingredients
- 17 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Lamb
- Cuisine
- Asian
- Cooking method
- Stir fry
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Give the food its space
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
2. Mix the thickener as directed
The thickening step has its own little bit of preparation. Follow the mixing step before adding it, then use the consistency check in the method as you finish.
3. Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
Get to know the ingredients
Lamb leg meat
Look at how this ingredient comes into the method: Marinade - Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl.
Soy sauce
Look at how this ingredient comes into the method: Marinade - Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl.
Chinese cooking wine
Look at how this ingredient comes into the method: Marinade - Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Xinjiang Cumin Lamb Stir Fry
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Serve over rice! (Note: the dried chillies are not meant to be eaten.) Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Have the pan ready for its first job
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
A few questions you might have
What should I get ready before starting?
Set out the skillet. Read the first preparation step before you get going: Marinade - Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl.
Which little step is worth remembering?
Arrange the food in the layer the method calls for. If you increase the portions, check the pan or basket space before cooking so you can keep that arrangement.
What check should I look for as it cooks?
Keep this part of the method in view: Leave for 30 seconds then, using 2 wooden spoons, toss for a further 1 minute until the lamb is slightly golden.
Is there another preparation step to plan for?
Read the pan-heating step before beginning. Have the ingredients for that stage ready, then follow the heat and additions in the recipe’s order.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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