Hui Muslim (Qingzhen Northern Chinese)
Cumin Lamb (Ziran Yangrou)
Sliced lamb seared in a blazing wok with whole cumin, chili, and garlic until the edges char and the spice blooms — seconds of cooking for the most recognizable flavor in Chinese Muslim cuisine.
30 min · Serves 4 · Medium
4
Ingredients
Base
Spice
Aromatics
Season
Method
Start cooking mode- Prep 20 min · Cook 10 min · 30 min total
- medium
- 1
Marinate sliced lamb briefly with a little qingzhen soy and cornflour.
- 2
Sear in a screaming-hot wok in batches until charred at the edges.
- 3
Add garlic, chili, and cumin at the end so the spice toasts without burning; finish with scallion and coriander.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
