Cumin Lamb Stir-Fry with Chilies and Sichuan Peppercorns

Why You’ll Love This Recipe

• Restaurant-level smoky char and aroma with simple home kitchen techniques.
• Balanced heat: earthy cumin, bright chilies, and a citrusy tingle from Sichuan peppercorn.
• Fast weeknight stir-fry: under 10 minutes at the stove once prepped.
• Flexible: works with lamb shoulder or leg, and easy to adjust spice levels.

Grocery List

• Produce: Garlic, ginger, 1 medium yellow onion, 1 green bell pepper (or long green chili), scallions, cilantro
• Dairy: None
• Pantry: Boneless lamb, whole cumin seeds, ground cumin, Sichuan peppercorns, dried red chilies, light soy sauce, Shaoxing wine (or dry sherry), cornstarch, baking soda, neutral oil, toasted sesame oil, black or rice vinegar, kosher salt, chili flakes

Full Ingredients

Lamb and Marinade

• 1 lb (450 g) boneless lamb leg or shoulder, thinly sliced across the grain (about 1/8 inch / 3 mm)
• 1 tbsp (15 ml) light soy sauce
• 1 tbsp (15 ml) Shaoxing wine (or dry sherry)
• 1 tsp (4 g) sugar
• 1/2 tsp (2 g) baking soda
• 1 tbsp (8 g) cornstarch
• 1 tbsp (15 ml) neutral oil (e.g., peanut, canola, sunflower)
• Optional: 1/4 tsp white pepper

Spice Mix

• 1 tbsp (8 g) whole cumin seeds
• 1 tsp (2 g) ground cumin
• 1 to 1 1/4 tsp (2–3 g) Sichuan peppercorns (red), toasted and ground
• 1/2 tsp (1 g) chili flakes (adjust to taste)
• 1/2 tsp (3 g) kosher salt, plus more to taste

Stir-Fry and Finish

• 2 tbsp (30 ml) neutral oil, divided
• 8–10 whole dried red chilies, stems trimmed (leave whole for milder heat; break for hotter)
• 4 garlic cloves, thinly sliced
• 1 tbsp (12 g) ginger, cut into matchsticks
• 1 medium yellow onion (about 200 g), cut into 1/2-inch (1.25 cm) wedges
• 1 green bell pepper or long green chili (about 120 g), cut into 1/2-inch (1.25 cm) strips
• 2 scallions, cut into 1-inch (2.5 cm) pieces
• Small handful cilantro leaves and tender stems (about 1/2 cup lightly packed)
• 1–2 tbsp (15–30 ml) water, for deglazing
• 1 tsp (5 ml) toasted sesame oil
• 1 tsp (5 ml) Chinese black vinegar or unseasoned rice vinegar (optional, for brightness)

Step-by-Step Instructions

Step 1: Chill, slice, and marinate the lamb

Place the lamb in the freezer for 15–20 minutes to firm up; this makes thin slicing easier. Slice across the grain into 1/8-inch (3 mm) pieces. In a bowl, whisk the soy sauce, Shaoxing wine, sugar, baking soda, and cornstarch until smooth, then toss with the lamb. Drizzle in 1 tbsp oil and mix again. Marinate for 15 minutes while you prep the rest.

Step 2: Toast and grind the spices

In a dry wok or skillet over medium heat, toast the whole cumin seeds and Sichuan peppercorns, stirring, until fragrant, 30–60 seconds. Transfer to a mortar and lightly crush to a coarse grind. Combine with the ground cumin, chili flakes, and kosher salt. Set aside. Prep aromatics: slice garlic, cut ginger into matchsticks, wedge the onion, slice the green pepper, and cut scallions and cilantro.

Step 3: Heat the wok and sear the lamb in batches

Heat a carbon-steel wok or large skillet over high heat until just smoking (surface about 450–500°F / 230–260°C). Add 1 tbsp oil and half the lamb in a single layer. Sear undisturbed 45–60 seconds until browned on one side, then stir-fry 15–30 seconds until just cooked through. Transfer to a plate. Repeat with the remaining 1 tbsp oil and lamb. Keep the browned bits in the wok.

Step 4: Char the aromatics

Return the wok to high heat. Add the dried red chilies and toss 10–15 seconds until they darken slightly. Add the onion and green pepper; stir-fry 1–2 minutes until edges are lightly charred but still crisp-tender.

Step 5: Build flavor

Add the garlic and ginger; cook 20–30 seconds until fragrant. Return the lamb and any juices to the wok. Sprinkle the spice mix evenly over the lamb and vegetables. Add 1–2 tbsp water to dissolve any browned bits; toss or stir-fry 30–60 seconds to coat everything in the spices.

Step 6: Finish and balance

Stir in the scallions and cilantro; cook 15–30 seconds just to wilt. Turn off the heat and drizzle with toasted sesame oil. Add black or rice vinegar if using. Taste and adjust salt.

Step 7: Serve hot

Transfer to a warm platter. Serve immediately with steamed rice or warm flatbread. The lamb should be tender with a smoky cumin aroma, bright chilies, and a gentle tingle from Sichuan peppercorns.

Pro Tips

• Slice thin and across the grain for tenderness; a brief freezer chill makes precision easy.
• Baking soda in the marinade helps tenderize lean lamb; do not exceed 1/2 tsp per pound.
• Batch-sear the lamb and avoid overcrowding to get real browning instead of steaming.
• Crush spices coarsely so you get bursts of cumin and peppercorn without chalky powder.
• Work over high heat and keep ingredients moving; total wok time is short for best texture.

Variations

• Beef version: Swap lamb for thin-sliced flank or sirloin; keep the marinade and spices the same.
• Potato add-in: Stir-fry 1 small waxy potato (matchsticks, par-cooked 2–3 minutes) with the onion for extra substance.
• Extra-green: Use long green chilies instead of bell pepper and add a handful of celery slices for an aromatic crunch.

Storage & Make-Ahead

Marinate the lamb up to 12 hours ahead (refrigerated). The spice mix can be toasted and ground 1 week in advance and stored airtight. Leftovers keep 3 days refrigerated; reheat quickly in a hot skillet or wok to preserve texture. Freezing is not recommended after cooking, as onions and peppers soften and lose their snap.

Nutrition (per serving)

Approximate: 380 calories; 26 g protein; 24 g fat; 10 g carbohydrates; 2 g fiber; 780 mg sodium. Values will vary based on cut of lamb and how much oil remains in the dish.