Cumin Lamb Stir-Fry Recipe (2024)

In China we saw a cook working with Szechuan peppercorns. He cooked them in oil till the oil was thoroughly flavored, then scooped the peppercorns out. The taste can be really strong if you use the whole thing, so that's another option to the recipe above.

I've had this recipe on regular rotation for months. Using ground lamb instead of boneless tastes just as delicious plus you don't have to spend time slicing.

I'm not sure that reviews are saying what the Sichuan peppercorns taste like, but for those that don't know, I've heard Chinese restaurantes that use them refer to "mouth numbing beef", etc. They are very unique, and do sort of numb your mouth. Or, like my husband says, they "light up your mouth". The effect lasts a little while, and it's pretty cool. I used a huge onion, and some fresh sweet red pepper to have more vegetables.

A very good recipe. I've done with both lamb and beef. With the beef, I tenderized the sliced meat in 2t of baking soda, rinsed it off and then added it to the cumin(s) and Szechuan peppercorns.
Wondering if Ms. Clark contributed this to Lucky Peach's "101 Easy Asian Recipes," as virtually the identical preparation is contained therein. As the notes there describe the interplay of the flavors, "...nobody lingers too long or tries to steal the spotlight." Indeed.

I used pork tenderloin that I cut in strips and it was delicious! I added part of an anise star, following one of the comments, a good move! I also added at the end some veggies (zucchini, mushrooms and fresh pineapple) that I had sauted before. It absorbed some of the intense heat and the pineapple complimented perfectly the mix of the spices.

Even a very plump scallion will turn to mush after 2 minutes of intense stir fry heat. Add only for last minute or less of 2-minute browning time for regular onion.

Wonderful recipe. I used about 10 chilies and upped the ground cumin to about 1 1/2 t. Make sure your wok/pan is very hot so you get a good sear. The sichuan peppercorns added a fabulous mouth-tingling taste and sensation.

I advise going light on the Sichuan peppercorn until you decide whether you like the flavor. I found it gave the dish an odd, pungent, medicinal tinge that wasn't enjoyable, IMO.

Wow!!
First of all, do not make this if the vent fan in your kitchen does not work. You really do need a "screaming hot" wok. The spices will create something like a nerve gas when they hit the pan... but WOW what a taste!
For those who suggest that it needs something sweet, add more onions and/or slice onions thicker. And eat them.
Also drink a nice riesling with this!
I served with a bland-by-comparison broccoli, ginger and garlic stir fry. Took the edge off!
Thanks, Melissa :)

Can substitute ground lamb.

A flawless recipe. Followed it exactly. New York Times recipes can be hit or miss, but when they hit like this one did... wow. The family loved it. Melissa Clark's Asian recipes in general are pretty spectacular.

Finally cooked this tonight in honor of Scott Kelly's return from space. I like a bit more heat so crumbled half of the dried chile peppers. It was very good. and although I am a carb fanatic, I did add some rice. The dish needs rice. I also added some baby bok choy when the onions were quickly charred. Good idea to remove them before doing the lamb.

I was inspired to try this recipe after being bowled over by Cafe China's similar dish. This recipe really catches the same flavors. I prepared it exactly according to the recipe and was thrilled with the results. Next time, I would slice the lamb slightly more thin but other than that I wouldn't change a thing. Now in my regular rotation!

Delicious and despite the warning, not excessively fiery -- at least to my palate. But I like spicy.

We love Sichuan cuisine and this dish satisfies our hunger for the spice and tongue tingle when we can’t or dont go out. It’s a go to favourite of ours now. Being Aussie we love lamb and have plentiful supply.

Savory Sensation! I loved this dish. Very easy to prepare too. Highly recommend for those who love lamb and cumin.

3/4 salt

I've only ever used black pepper corns or mixed pepper. Been yummy every time.

Works well with ground lamb too, and with some broccoli florets mixed in!

So good. One of my favorite dishes at our local Sichaun restaurant, this tasted very close to theirs. I used this as a base recipe for some leftovers from a steak dinner. Who wants to eat day old steak.... The steak which was rare to begin with was sliced and subbed for the lamb. It was delicious. I also added 2 whole jalapeños with the seeds removed and cut lengthwise and added them with the garlic. I subbed crushed red pepper instead of the whole red chilies.

I skipped the scallions and used 2 med onions instead and added small diverse peppers for veg. I used 1 tbs Szechwan peppers and cumin seeds heated together, added the tsp of ground cumin and 2 tsp crushed red peppers. Definitely not too hot for us.

Incredibly high flavor : effort/time ratio. Made this with ground lamb per some of the comments, but made the rest according to the recipe. Loved the varying onion flavors and punch of cumin, with just the right amount of heat. Keeping this in our weeknight rotation moving forward!

So good. Made with ground lamb. Don't like sichuan pepper so used 1tsp black and 1tsp white peppercorns. Added some sliced red pepper and cucumber to the onion. I think it would be too salty if you don't add additional vegetables.

I feel like something burned when I added the meat and spices to the hot pan -- I think it was the peppercorns. Then I had this grittiness when I ate the whole thing -- really not sure what that was or how to avoid it or why it happened.

Loved this! “Screaming hot” pan was a little unnerving, but loved the char/crisp result. Cut the lamb into strips and pounded with one of those bumpy tenderizer mallets, and it turned out beautifully tender. I didn’t have Szechuan peppers but will def look for them for next time. A new fave!

"Dried red chiles"? Thai? Ancho? There are a lot of different dried chilis. I'm curious what others have used.

If you would like to cook this without smoking out your kitchen, add more oil before the lamb and cook at medium high for several minutes longer than this recipe calls for before adding back in the other ingredients.

Replace the peppercorns w/one red chili and and green chili. Cut the lamb as thin as possible. Lamb leg works.