The Recipe · No.713 · Cumin Lamb

Cumin Lamb, and Where to Source It

Name: Cumin Lamb
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: Lamb shoulder or leg (1 lb); Whole cumin seed (2 tbsp); Dried chilies (6-8); Onion and cilantro (1); Soy sauce (1 tbsp)

The flavor is toasted whole cumin seed, not ground, cracked coarse so it pops against the meat, and the texture needs a screaming-hot wok worked in small batches. Crowd the pan and the lamb steams gray and weeps water; give it room and high heat and it sears with a crust in under a minute.

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Published July 2026 · Sourcing verified 5 Jul 2026

Prep20 min

Cook10 min

Makes3 servings

CuisineChinese

Part One

The Ingredients — and where to get them

Lamb shoulder or leg

Sliced thin against the grain for a quick, tender sear. Pasture-raised lamb has real flavor and clean fat.

1 lb

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Whole cumin seed

Toasted and cracked coarse; the entire identity of the dish. Ground cumin goes flat and dusty here.

2 tbsp

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Dried chilies

Torn in for heat and smoke. Sichuan or arbol chilies bring the right dry heat.

6-8

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Onion and cilantro

Onion for sweetness and crunch, cilantro to finish. Fresh, bought local.

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Soy sauce

A splash at the edge of the wok for savor. Naturally brewed for depth.

1 tbsp

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One list, with a link to where to buy each one.

Part Two

The Method

Toast the cuminToast whole cumin and chili in a dry wok until fragrant, then set aside and crack the cumin coarse.
Sear in batchesGet the wok smoking hot, add oil, and sear the lamb in two batches so it browns instead of steaming.
Toss it allReturn all the lamb, add onion, the toasted cumin and chili, and a splash of soy at the edge of the pan.
Finish fastToss hard for a minute so everything stays crisp, kill the heat, and fold in cilantro. Serve with rice or flatbread.

Part Three

The Toolkit

Wok · Wok spatula · Mortar

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