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Meat, East Asian

Xi’an style cumin lamb with rice

Xi'an style cumin lamb is a quick stir fry of thin lamb strips seasoned with toasted cumin and chili flakes, served over plain rice. For 4 people, it takes 35 minutes and stays easy to make, at about €4.20 per person. The key is a very hot pan and thinly sliced meat so it sears instead of boiling.

Tonight, I'm taking you down the Silk Road with a cumin and chili lamb stir fry, fragrant and honestly addictive.

Xi’an style cumin lamb with rice
Total time
35 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
460 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall

The lamb marinates briefly in soy sauce and cornstarch, then sears in a blazing hot pan until lightly charred at the edges while staying tender inside. Toasted cumin, crushed at the last minute, releases a warm earthy fragrance, sharpened by the direct heat of chili flakes. Fresh cilantro adds a bright note that balances the whole dish.

It's a great stir fry for a weeknight when you want a change from the usual routine without spending the whole evening cooking, but it also works well for guests curious about bolder flavors. Mon Chou suggests serving the rice piping hot, since it soaks up the meat juices and tones down the chili for anyone less used to spice.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 600 g

Pantry

  • Cumin seedsoften in the pantry 2 tbsp
  • Chili flakesoften in the pantry 1 tsp
  • Soy sauceoften in the pantry 2 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch

Fruits and vegetables

  • Red onions 2
  • Garlic 3 cloves
  • Fresh cilantro 1 bunch

Allergens Soy, Gluten

The step by step recipe

  1. Slice the lamb into thin strips and mix them with the soy sauce and cornstarch. 10 min

    Cut against the grain of the meat, that's the secret to tender lamb even over high heat.

  2. Toast the cumin seeds dry in a pan for 1 minute, then crush them coarsely with a mortar and pestle. 2 min

    As soon as the fragrance rises, take them off the heat, cumin that's toasted too long turns bitter.

  3. Cook the rice in salted water, then drain it. 11 min

    Once cooked, fluff the rice with a fork and it will stay nicely separated.

  4. Sear the lamb over very high heat in the oil for 3 minutes, without stirring too much, then set it aside. 3 min

    Use a very hot pan and cook the meat in small batches, otherwise the lamb boils instead of searing.

  5. In the same pan, stir fry the sliced red onions and garlic, add the lamb back in, stir in the cumin and chili, and finish with the chopped cilantro. 4 min

    Adjust the chili flakes to taste, you can use half the amount for more sensitive palates.

Our tips to get it right

  • Marinate the lamb while you prep the other ingredients, even 10 minutes is enough for the cornstarch to tenderize it.
  • Keep the pan on high heat throughout the meat's cooking time, a pan that cools down makes the lamb release water instead of searing.
  • Add the cilantro off the heat, right before serving, so it keeps its freshness and color.

The variations

  • Swap the lamb for thinly sliced beef if you prefer a milder flavored meat, the cooking method stays the same.
  • For a vegetarian version, use button mushrooms or firm tofu cut into thick slices, seared the same way.
  • For kids or sensitive palates, cut the chili flakes in half and serve the cilantro on the side so everyone can add their own.

What to serve it with

  • Plain or steamed rice
  • Crunchy sliced cucumber
  • Hot unsweetened green tea

Storage

The lamb keeps for 2 days in the refrigerator in a sealed container, ideally stored separately from the rice. It doesn't freeze particularly well since the meat can turn stringy after thawing. Reheat it in a hot skillet for a few minutes, uncovered, to bring back some of the sear.

Questions about this dish

Can I use ground cumin instead of seeds?

Yes, but the flavor will be less intense and less fresh. If you use ground cumin, use a bit less and add it near the end of cooking so it doesn't burn.

Can I prepare the marinade ahead of time?

You can mix the lamb with soy sauce and cornstarch up to a day ahead, covered in the fridge. It won't change the cooking, which stays quick once you're ready to serve.

What cut of lamb should I use if I don't have boneless shoulder?

Boneless leg or lamb loin both work well, as long as you slice the meat thinly. Avoid cuts that are too fatty, since they release too much liquid while cooking.

Is this dish very spicy?

With one teaspoon of chili flakes, it's flavorful but not overwhelming. You can use half that amount if you prefer a milder taste.

How long does it take to make a Xi'an style cumin lamb with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Xi'an style cumin lamb with rice?

About 460 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Xi'an style cumin lamb with rice cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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