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Mongolian Stir-Fried Lamb with Cumin Recipe

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Mongolian Stir-Fried Lamb with Cumin Recipe

As promised in my prior article, Curious about Cumin, here’s a Mongolian stir-fried lamb with cumin recipe.  This one is a real winner.  And if I can avoid drooling on my keyboard as I type this one out, you’ll get to enjoy it as much as I have!


  • 3 tablespoons whole cumin seeds
  • 2 teaspoons whole Szechuan peppercorn
  • 12 dried Chinese red chili peppers
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 1/2 pounds lamb leg trimmed of gristle, sliced into 1/4-inch thick pieces, approximately 1-inch by 2-inches
  • 1 tablespoon soy sauce
  • 1/4 cup vegetable oil
  • 1 medium onion, cut pole to pole into 1/2-inch slices
  • 3 stalks celery, ends and tops trimmed, sliced lengthwise into thirds and crosswise into 2-inch segments
  • Kosher salt – Is there any other kind of salt? 😉
  • 1 bunch cilantro, leaves and tender stems only

Cumin Recipe with Mongolian LambProcedure:

  1. Heat cumin seed, peppercorns, and chili peppers in a large skillet over medium-high heat, tossing constantly until fragrant, about 2 minutes.
  2. Transfer to a bowl and transfer chili peppers into separate small bowl.
  3. Transfer cumin and Szechuan peppercorns into a mortar and pestle, or spice grinder, and grind until roughly crushed but large pieces still remain.
  4. Transfer cumin and peppercorns into a medium bowl and add garlic. Mix with fingers.
  5. Add lamb and soy sauce and mix with hands until thoroughly coated. Set aside.
  6. When ready to cook, heat one tablespoon oil in a wok over high heat until smoking.
  7. Add onion and celery and cook, stirring and tossing occasionally until lightly charred and tender, about two minutes. Transfer to a bowl.
  8. Heat two more tablespoon oil until smoking.
  9. Add half of lamb and cook without moving for 1 minute.
  10. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about one minute.  Transfer to a large bowl.
  11. Repeat with one more tablespoon of oil and remaining lamb, adding cooked lamb to same bowl.
  12. Return wok to high heat until smoking.
  13. Return vegetables and lamb to wok and cook, stirring and tossing occasionally until lamb develops a mild crust, about two minutes longer.
  14. Add chili peppers and cook, tossing constantly, for 30 seconds.
  15. Season to taste with salt.  Transfer to a plate and top with cilantro.  Serve immediately.

I hope you enjoy this cumin recipe too!

Humbly submitted for your consumption,

Mee Magnum (“Chop!  Chop!”)

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