Cumin Lamb - Zi Ran Yang Rou

*** I've got a bit of an update here. This is still one of my favorite things to make! 

If you're familiar with my posts, you know that I'm unable to resist the temptation of ordering Cumin Lamb once I see it on the menu. Years ago, if you mentioned cumin and Chinese Food in the same sentence, I would have given you a puzzled look. That was of course, before spending those years living and eating in the San Gabriel Valley, and being exposed to the variety of regional Chinese food found in the area. Still, if one has a conversation about Chinese seasonings, I don't think cumin would come up in the conversation.

 

I find humor in the fact that the Missus loves this dish as well; She is not a big fan of the distinct "B. O." -ish smell of cumin. The dish itself is based on the dishes of the Uyghur people (Turkic) , most of whom live in Xinjiang, one of the Autonomous regions of China. The dish reflects the "big three seasonings" used in Xinjiang cuisine, salt, red chilies, and of course cumin (孜然). The recipe reflects the combination of three attempts at making this dish. All of which, with the help of the Big Kahuna, came out real well. Funny thing is, I didn't take photos of the last try, which came out the best. What I found is using garlic that's been minced along with slices, sliced onions, and cilantro do it for me. Also, in the last recipe, I used some dark soy which helped to add color, something my original version lacked. I used "shabu shabu" slices of lamb, which can be found at 99 Ranch Market and Zion Market. The best lamb I got was from 99 Ranch Market in San Gabriel, it was very gamey, which just made everything come together well. Make sure to toast the cumin seeds in a dry pan. Using high heat prevents the dish from coming too "watery".

This was so easy that it caused the Missus to exclaim; "you know, there's no reason for any restaurant to screw up this dish". As always, my recipe is just a basic outline, and I'm sure stuff like fresh chilies, and other ingredients will make this dish shine.

 

Cumin Lamb

2/3 - 3/4 lb lamb sliced into strips

Marinade:
1 Tb Shaoxing Wine
2 Tb Premium Light Soy Sauce
1 Tb Dark Soy Sauce
3 Tb Cumin toasted in a dry pan until fragrant
1/2 tsp Sea or Kosher Salt
1 clove garlic minced fine
red pepper flakes to taste

3-4 Tb Canola Oil
3-4 dried red chilies minus seeds
1/2 medium onion sliced
3 cloves garlic thinly sliced
Cilantro

- Combine lamb and marinade ingredients. Mix and set aside for 15 - 30 minutes
- Before heating wok, add onion slices to marinade and meat.
- Heat a wok over very high heat.
- Add oil and swirl. Add red chilies and briefly scald.
- Add garlic, stir quickly, than add meat. Stir fry over high heat.
- When lamb is cooked, remove from heat and stir in cilantro. Taste and adjust salt.

Comments

[mike]

Looks really good and the flavors sound great. I love culturally blended dishes like this.

[_ts of [eatingclub] vancouver]

Haha, I know what you mean, re the "scent" of cumin. Our parents don't like it, but it's sometimes frustrating because a lot of different cuisines use cumin... so we're being held back from cooking them! ;D

[Kirk]

Hi Mike - The flavors work really well.

Hi ts - he-he-he-he...... They need to get past the "B.O."

[cheesecheese]

very nice! this is my bf's favorite dish... now i just need to learn how to cook!

[Dennis]

I've always been curious in ordering cumin lamb but for some reason never have. I will have to keep some leftovers for later to put over a bowl of steamy rice! A Zi-Ran-Yang-Rou-Don, Yum. :)

[kat]

I too would have had a puzzled look with chinese and cumin...but now, this looks and sounds delicious :)

[Kirk]

Hi CC - This one is really easy, so you may want to give it a try. You need to start with a very hot wok.

Hi Dennis - I think Dede's does a good version; and it is heaven on hot rice.

Hi Kat - When I first saw it on a menu, I was curious about it asa well.

[Carol]

It looks delicious, Kirk. Now I have 2 lamb dishes to try (Cathy's is the other one). I like the idea of using the shabu shabu slices.

[Kirk]

Hey Carol - This was Ono!

[foodhoe]

wow, that sounds so good! the B.O. comment cracks me up, my (japan born) grandmother absolutely hated that spice.

[Kirk]

Hi FH - LOL! When I get stuck trying to describe the smell of cumin, I always bust out the B.O...... ;o)

[Dennis]

Hi Kirk, just tried cumin lamb today. Both the dish and dede's was a first. I really liked it! And I will be definitely returning to dede's as well. I chuckled when the dish first arrived though. The aroma at totally reminds me of b.o.! In the beginning anyway..

[Kirk]

Hi Dennis - Another BO...ummmmm, Cumin Lamb lover is born.

[brookstar]

I know this recipe has been on here for a while, but I just wanted to thank you for it again. It's become a staple in our house and I've introduced others to it as well. Just last night we made it for a pot luck. I wanted something I could prepare mostly before we went as we were going right after work. I just dumped everything together and marinated it and stir fried it when we got to our friend's house. They were blown away by it and I've just pointed them to your site. I'm going through other recipes now and as a transplanted Chinese American girl in Scotland, you have no idea how grateful I am! Cheers!

[Kirk]

Thanks so much for the kind words Brookstar! You don't know how much I appreciate knowing how the recipe turns out for folks. I hope you find some other recipes as useful. Thanks again for reading; and taking the time to comment.

[frances jelley]

this is a winner recipe. i have eaten that in China and also in Sydney, my home town, in Ashfield. One of my favourite restaurants here introduced it for the Sydney Olympics because lamb is so popular here. It has never left their menu even tho it is a Shanghainese restaurant. Thanks for posting it. I am going to make it next week. I will use lamb backstraps...the tenderest part, and bring the lamb to room temperature and cook for the shortest possible time. Cheers!