Chinese · Xinjiang · main

Cumin Lamb Stir-Fry with Scallions

Cumin Lamb Stir-Fry with Scallions reads umami 8.9, richness 8.5 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Chinese · Xinjiang main, about 23 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 8.9 · Richness 8.5 · Salinity 5.4 · Sweetness 3.9 · Nutty 3.8 · Funk & Ferment 3.2 · Earthy 3.0 · Warm Spice 3.0 · Herbaceous 2.8 · Allium 2.4 · Heat 2.1 · Bitterness 1.5 · Floral 1.4 · Fruity 1.2 · Sourness 1.0 · Citrus 0.8

What's in it (15)

Time & effort: about 23 min (8 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 159.3 kcal, 10.6 g protein, 11.7 g fat, 3.6 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

  1. Slice the lamb shoulder thin against the grain into strips about 1/8 inch thick (partially freezing it for 20 minutes makes this much easier). In a medium bowl, toss the lamb with the soy sauce, sherry, and cornstarch until evenly coated, then let it sit at room temperature 15 minutes while you prep everything else.
  2. Toast the cumin seeds in a dry wok or large skillet over medium heat, shaking often, until deeply fragrant and a shade darker, about 2 minutes. Tip onto a cutting board and crush coarsely with the bottom of a heavy pan; set aside.
  3. Return the wok to high heat and add 2 tablespoons of the oil. When it shimmers and just starts to smoke, add the lamb in a single layer and let it sear undisturbed until deeply browned on the first side, 2 minutes, then stir-fry until browned all over and just cooked through, 1-2 minutes more. Transfer the lamb to a plate.
  4. Add the remaining 1 tablespoon oil to the wok, then the scallion whites, garlic, and ginger; stir-fry over high heat until fragrant and the garlic is barely golden, about 30 seconds.
  5. Return the lamb and any juices to the wok along with the crushed cumin, red pepper flakes, salt, sugar, and white pepper; stir-fry until everything is glossy and evenly coated and the lamb reaches 145F internal, about 1-2 minutes.
  6. Add the scallion greens and cilantro and toss just until wilted, 20-30 seconds.
  7. Remove the wok from the heat, drizzle with the sesame oil, toss once more, and serve immediately over steamed rice.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.