Sichuan Cumin Lamb

Ingredients

• 1.5 lbs boneless lamb shoulder or leg, cut into 1/2-inch cubes
• 2.5 tablespoons cumin seeds
• 1 tablespoon Sichuan peppercorns
• ¾ teaspoon dried red chile flakes (or 2-3 whole dried chiles)
• 3 tablespoons vegetable oil
• 1 whole large yellow onion
• 6 whole garlic cloves
• 1 whole fresh ginger, 1-inch piece
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon Shaoxing rice wine or dry sherry
• ½ teaspoon white sugar
• ½ teaspoon kosher salt
• ¼ teaspoon white pepper
• 3 whole scallions, white and light green parts
• ¼ cup fresh cilantro leaves, roughly chopped
• ½ teaspoon sesame oil

Instructions

1. 1

   Set a 12-inch stainless steel skillet over medium heat. Add 2.5 tablespoons of cumin seeds and 1 tablespoon of Sichuan peppercorns. Toast, stirring constantly, for 2-3 minutes until fragrant and you hear them crackling slightly — they should smell nutty and warm. Transfer to a spice grinder or mortar and pestle, let cool for 30 seconds, then grind into a coarse powder. Set aside.

2. 2

   Pat 1.5 lbs of boneless lamb shoulder cut into 1/2-inch cubes completely dry with paper towels — dry surfaces are essential for proper browning and crisping. Season lightly with 0.25 teaspoon of kosher salt and 0.125 teaspoon of white pepper.

3. 3

   Dice 1 large yellow onion into 1/3-inch pieces — keep them roughly uniform so they cook evenly. Peel and thinly slice 6 garlic cloves. Peel a 1-inch piece of fresh ginger and either mince finely or thinly slice — your choice affects texture. In a small bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing rice wine, 0.5 teaspoon of white sugar, and the toasted cumin-Sichuan pepper blend. Set aside.

4. 4

   Trim the white and light green parts from 3 scallions and slice into 1/4-inch rounds on a bias — reserve the dark green tops for garnish. Roughly chop 0.25 cup of fresh cilantro leaves.

5. 5

   Set the 12-inch skillet over medium-high heat and add 1.5 tablespoons of vegetable oil. Let it heat for 1 minute until it shimmers and just begins to smoke lightly — it should move freely across the pan. Working in two batches to avoid crowding, add half the lamb cubes in a single layer. Cook without stirring for 2-3 minutes until the bottoms are deeply browned and caramelized — you want a hard, crusty sear, not gray meat. Stir and cook for another 1-2 minutes until the pieces are browned on most sides. Transfer to a clean plate and repeat with the remaining 1.5 tablespoons of oil and the second batch of lamb.

6. 6

   Return all the lamb to the skillet over medium-high heat. Add the diced onion and cook, stirring frequently, for 2 minutes until it softens slightly and releases its aroma. Push everything to the sides of the pan. Add the sliced garlic and minced ginger to the center, and cook for 30 seconds until fragrant — you should smell the sharp, hot bite of ginger and the mellow sweetness of garlic.

7. 7

   Add 0.75 teaspoon of dried red chile flakes and stir constantly for 20 seconds until the flakes darken slightly and bloom in the oil — this releases their fruity heat. Pour in the soy sauce mixture and toss everything together. Stir constantly for 1-2 minutes until the sauce coats every piece of lamb and onion and most of the liquid has evaporated — the pan should look dry and fragrant, not wet.

8. 8

   Taste and adjust seasoning: add more salt if needed, a pinch more white pepper for background heat, or a few more flakes if you want more chile kick. Remove from heat and drizzle with 0.5 teaspoon of sesame oil, then fold in the sliced scallion whites.

9. 9

   Transfer the lamb to a warm serving platter or individual bowls. Scatter the chopped cilantro over the top and garnish with the reserved scallion greens. Serve immediately while the lamb is still hot and the spices are vibrant — the numbing tingle of the Sichuan pepper and the cumin's warmth will be at their peak.

Tools you’ll need

• 12-inch stainless steel skillet
• spice grinder or mortar and pestle
• paper towels
• chef's knife
• cutting board
• small mixing bowl
• wooden spoon or spatula
• serving platter or bowls

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