Prepare your taste buds for an explosion of flavor with this Sichuan Cumin Lamb Stir-Fry! This vibrant dish captures the essence of Sichuan cuisine, balancing the rich, savory notes of cumin-infused lamb with the exhilarating heat of Sichuan peppercorns and the bright freshness of aromatics. Imagine tender pieces of lamb, perfectly seared and coated in a deeply flavorful sauce, tossed with crisp vegetables for a satisfyingly complex culinary experience. The irresistible aroma alone will transport you to the bustling streets of Sichuan.
This recipe expertly guides you through creating this authentic and delicious stir-fry, from preparing the marinade to achieving that perfect balance of spice and savory. Ready to embark on a culinary journey that will tantalize your senses and leave you craving more? Let's dive into the step-by-step instructions and transform simple ingredients into an unforgettable meal.
Tools Needed
- Wok
- Flat spatula
Ingredients
- Lamb rump steak
- Light soy sauce
- Sesame oil
- Shaoxing rice wine
- Chicken stock
- Corn flour: 1 tablespoon
- Sugar: a pinch
- Sichuan peppercorns
- Chili powder
- Cumin powder: a couple of teaspoons
- Dry red chilies
- Ginger
- Garlic
- Onion
- Spring onion or coriander
Step-by-Step Instructions
Step 1. Prepare Lamb and Spices
- Cube lamb rump steak into chunky pieces. Marinate with light soy sauce, sesame oil, Shaoxing rice wine (reserve some for later), sugar, and cornflour.
- Crush Sichuan peppercorns, combine with chili powder, cumin powder, and dry red chilies.
Step 2. Sear Lamb and Stir-fry Aromatics
- Heat wok with oil until smoking hot. Add lamb and sear on all sides without excessive movement, until nicely browned.
- Add ginger and garlic to the wok, followed by onions. Stir-fry until slightly charred.
Step 3. Combine and Simmer
- Add the spice mixture to the wok, creating space by pushing the onions to the side. Add the seared lamb.
- Add chicken stock and the reserved rice wine to the wok. Stir-fry until the sauce thickens slightly.
Step 4. Finish and Serve
- Stir in the remaining rice wine just before serving. Garnish with spring onion or coriander.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- If Shaoxing rice wine is unavailable, substitute with brandy or dry sherry. For an alcohol-free version, use pineapple, pear, or papaya juice for tenderizing and sweetness.
- Use a wok clock method to organize your ingredients. Sear the meat first to retain its succulence.
- Maintain high heat throughout the cooking process, controlling it with your wok action.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 15-25g
- Protein: 40-50g
FAQs
1. Can I substitute the lamb with another protein?
Yes! Chicken, beef, or even tofu would work well. Adjust cooking time accordingly.
2. How can I control the spice level?
Adjust the amount of Sichuan peppercorns and chili flakes to your preference. Start with less and add more gradually.
This Spicy Citron Lamb Stir-Fry is a testament to the vibrant and complex flavors of Sichuan cuisine. From the initial sear to the final flourish of fresh herbs, each step contributes to a truly unforgettable dining experience. Enjoy this delicious and relatively easy-to-make recipe, and savor the fiery, fragrant delight!