Comments on: Real-Deal Xinjiang Cumin Lamb (孜然羊肉)

By: Janmaus

Janmaus — Mon, 24 Mar 2025 14:44:42 +0000

Delicious and so easy. Our first introduction to this dish was when PF Chang’s offered “Chengdu Lamb” as a menu item, It immediately became one of our fave dishes. When it disappeared–along with other things that also disappeared us–we discovered it was a classic Sichuan dish and finding it became a real search. It resulted in locating the real deal, but none of the terrific restaurants that serve it are within 75-80 miles of our home, so it’s a rare treat. Thanks for this delicious recipe!

By: Asma

Asma — Wed, 14 Feb 2024 17:53:20 +0000

Thanks. I always went to Uyghur Chinese Restaurant here for years for the lamb, but they are very far, and I never knew how to replicate at home!!! Thanks

By: Tamio888

Tamio888 — Tue, 17 Oct 2023 13:08:35 +0000

I used lamb loin, which is normally expensive but I got a good price.
I liked this a lot – used a variety of peppers (bell, nardello, etc) and onions but will likely increase qty and variety of root vegetables next time

By: Rob R

Rob R — Tue, 17 Oct 2023 03:37:54 +0000

Maggie, great recipe.
Just returned from Datong and enjoyed this with a full roasted leg. Not cubed. Wow.
I’m thinking of a Thanksgiving dish here in November.

By: Adam Bresnick

Adam Bresnick — Wed, 26 Jul 2023 16:27:53 +0000

This is a truly fantastic recipe! It’s deeply flavorful, beautiful, and not too hard to execute. I doubled the sichuan pepper, as I love the mala effect. And I have made it with chicken thighs to excellent effect, in addition to the original lamb. Yum! Truly addictive!

By: BillK

BillK — Wed, 05 Jul 2023 19:46:01 +0000

Took me three tries to nail it but more than worth the effort. What worked for me finally was cutting the lamb and onions into the proper size pieces (the video helped a great deal), marinating the lamb over night, and proper browning of the lamb.

We raise sheep, grow our own peppers, onions, garlic, and cilantro so this recipe is just a joy for me to have figured out. While the Sichuan peppercorns may be optional I highly recommend including them. Your happy tingly mouth will thank you. Thank you so much for sharing

By: Caroline

Caroline — Sun, 04 Jun 2023 08:32:35 +0000

Such a lovely recipe. Yummy!!!

By: bob

bob — Tue, 25 Apr 2023 05:14:48 +0000

Ok, so I totally bastardized it and used the flavor-profile to make myself a stir-fried brown rice with ground lamb and a bit of sesame oil because I didn’t have seeds and, you know what? Still good! It’s a good combo of spices, however you do it. Thanks.

By: Mo

Mo — Sat, 08 Apr 2023 19:09:24 +0000

The best in life, is exactly the dish i ate in a Beijing restaurant. Amazing and easy, the way u write is smooth and u simplify a very complex process to easy to follos steps

By: Maggie Zhu

Maggie Zhu — Tue, 21 Feb 2023 16:00:52 +0000

In reply to TipThief. I used quite a bit of cornstarch to create a light batter, combined with a bit more cooking oil, you will have a lightly fried lamb (similar to the restaurant style, slightly crispy, but not as crispy as deep fried). It's totally OK to reduce the cornstarch to 1 tablespoon. The meat will be tender and juicy, but won't be crispy.