Chinese · dinner
Xinjiang Cumin Lamb Stir-Fry
Video by Omnivore's Cookbook on YouTube · Open on YouTube
- Gluten-free with a swap: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine to keep it gluten-free
- Dairy-free
Contains: Gluten, Peanut, Sesame, Soy. Check labels on stock, sauces and spice mixes.
A quick stir-fry built on lean lamb leg: one serve gives about 24 g of protein and is rich in vitamin B12, zinc and iron, with garlic, ginger and plenty of fresh coriander.
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Ingredients 16
Method
Tap a time to watch that step in the video.
- Toss the lamb cubes with the soy sauce, Shaoxing wine and salt and leave to marinate for 20 minutes (or refrigerate overnight). Mix the cumin, chilli flakes, sugar and Sichuan pepper in a small bowl. 0:38
- Drain any liquid from the lamb, then add the cornstarch a little at a time, tossing until every piece is lightly coated. 1:46
- Heat 3 tbsp of the oil in a large skillet over medium-high heat. Spread the lamb in one layer and sear without moving for about 1 minute until golden, flip and cook 30–40 seconds more, leaving it pink inside. Lift onto a plate. 2:00
- Add the last tablespoon of oil with the dried chillies, ginger and garlic and stir until fragrant. Add the onion and cook about 1 minute, until just starting to soften. 2:40
- Return the lamb, scatter over the spice mix and toss at once to coat. Take the pan off the heat, taste and add salt if needed, then stir through the coriander and serve hot, topped with sesame seeds if you like. 2:57
Tip. Serve with steamed rice or noodles and a green vegetable. The dried chillies flavour the oil; most people push them aside rather than eat them.
The method is a summary in our words — the video shows every step.
One serve gives you 1 of 4
Where the energy comes from one serve
- Net carbs 13%
- Protein 23%
- Fat 64%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 High92%
2.2 µg a serve, mostly from lamb leg (100%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Selenium High43%
23 µg a serve, mostly from lamb leg (94%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Zinc High38%
4.1 mg a serve, mostly from lamb leg (90%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Iron High26%
4.6 mg a serve, mostly from ground cumin (50%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin E Source19%
2.9 mg a serve, mostly from peanut oil (74%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Omega-3 Source17%
0.3 g a serve, mostly from lamb leg (93%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Vitamin B6 Source16%
0.3 mg a serve, mostly from lamb leg (45%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Vitamin K Source14%
17 µg a serve, mostly from coriander (69%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Magnesium Source11%
48 mg a serve, mostly from lamb leg (43%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Potassium Source10%
460 mg a serve, mostly from lamb leg (56%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
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Vitamin C8%
7.4 mg a serve, mostly from dried Chinese chilli peppers (40%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Folate7%
27 µg a serve, mostly from lamb leg (62%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Calcium6%
75 mg a serve, mostly from ground cumin (43%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A5%
41 µg a serve, mostly from sichuan chilli flakes (60%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin D0%
0.1 µg a serve, mostly from lamb leg (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Omnivore's Cookbook; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.