Xinjiang Cumin Lamb Stir Fry

Get ready for Xinjiang Cumin Lamb Stir Fry, a spicy, savory dish with a secret that will leave you craving more.

spicy lamb stir fry

Prepare for your taste buds to be transported to Xinjiang!

This Cumin Lamb Stir Fry is more than just a recipe; it's an adventure in flavor, packed with savory lamb and an unforgettable cumin kick.

Get ready to discover the secrets to this mouthwatering dish that's anything but ordinary.

Ingredients

ingredient list required

Let's plunge into what you'll need to whip up these amazing yogurt-based salad dressings! First, you're gonna grab plain yogurt, Greek if you're feeling fancy – about a cup should do for most.

Then, we're diving into the flavor boosters! Think olive oil, lemon juice, and a little garlic. Don't be shy with the spices; we're talking dill, parsley, chives, and those must-have powders like garlic and onion. A pinch of sugar balances everything out, I promise!

Now, for that honey mustard dream! You're gonna need Dijon mustard, honey – the real stuff, please! – and a splash of cider vinegar. Quick tip: Don't forget salt and pepper!

Caesar time! Anchovy fillets are key – trust me! Parmesan, Worcestershire sauce for that umami kick. Milk helps thin it. Isn't cooking fun?!

Instructions

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I think you'll find that the best part about these dressings is how simple they are to make! For all the dressings—except the Caesar—you simply mix your ingredients together in a bowl. After you've mixed them, set the bowl aside for at least 30 minutes so those awesome flavors can really get to know each other.

Don't be afraid to add a little milk if you wanna change the thickness of your dressing. I like mine pretty thin!

Now, the Caesar dressing is a bit different. You're gonna need a food processor for this one. Just toss all the ingredients in and blitz it until it's smooth, like something you'd get at a fancy restaurant. Again, use milk to get it just how you like it, remember to taste test as you go to guarantee it's a perfect blend!

Serving Suggestions

meal presentation ideas suggested

Need some inspiration on how to use these dressings? I've got you covered!

First, the Creamy Lemon Dressing—it's a total all-rounder! I like it for leafy greens, garden salads, coleslaw, and even macaroni salad. Trust me, your taste buds will thank you!

Next up, Yogurt Ranch Dressing is another all-star player you can use for leafy greens, garden salads, and even a Southwest salad. It also pairs well with creamy broccoli salad. Or you can try drizzling it over iceberg wedges, simple but delicious!

For a more classic choice, the Honey Mustard Dressing works like a charm on leafy greens and garden salads, as well as on a chicken salad like this one. The Creamy Lemon Dressing would also pair perfectly with chickpeas and artichoke. It would also be great with this Roast Sweet Potato Salad.

Recipe Notes

recipe preparation and instructions

Yogurt is versatile, so I use Farmers Union Greek-style Yogurt—it's available almost everywhere in Australia! Plain yogurt will work just fine, but make sure it's thick. Low-fat yogurt's okay too, but tone down the vinegar, as it's pretty sour.

Anchovy fillets? Yeah, they're a must for real Caesar flavor. You won't even taste the fish; it's like salt. Get the dark brown ones in oil, not those white, vinegary things!

If you REALLY hate anchovies, fish sauce will do in a pinch – about a teaspoon. Fish allergy? Soy sauce it up instead! — again, 1 tsp.

Adding lemon slices can also impart additional citrus flavour to the contents of the cooking vessel.

These dressings chill for three days — pop them out 30 minutes before serving. They're even better if you let the flavors sit a bit.

Short Recipe Version

Xinjiang Cumin Lamb Stir Fry

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

Ingredients:

  • 1 lb Lamb, thinly sliced
  • 2 tbsp Soy sauce
  • 1 tbsp Cornstarch
  • 2 tbsp Cooking oil
  • 1 Onion, sliced
  • 2 Bell peppers, sliced
  • 4 cloves Garlic, minced
  • 2 tbsp Cumin powder
  • 1 tbsp Chili powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Instructions:

  1. Marinate lamb with soy sauce and cornstarch for 15 minutes.
  2. Heat oil in a wok or large skillet over high heat.
  3. Stir-fry lamb until browned, then remove from wok.
  4. Add onion and bell peppers to the wok and stir-fry until softened.
  5. Add garlic, cumin powder, chili powder, salt, and pepper. Stir-fry for 1 minute.
  6. Return lamb to the wok and toss to combine.
  7. Cook until heated through.
  8. Serve immediately with rice or flatbread.

Nutrition (per serving, estimated):

  • Calories: 450
  • Protein: 35g
  • Fat: 25g
  • Carbohydrates: 20g