Cumin lamb from The Wok - Recipes and Techniques (page 134) by J. Kenji López-Alt

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Notes about this recipe

  • Eat Your Books

    Can substitute beef for lamb and shoyu for light soy sauce.

  • matthew596003 on March 30, 2026

    This took much longer than the advertised 20 minutes but it was fairly straight forward and absolutely delicious.

  • ebalk02 on February 27, 2023

    Lamb was really tender and flavorful. Didn't get the crust (maybe too much oil) but was still delicious. Added a pinch of sugar toward the end to temper the spice. Would make again - preferably with fresher sichuan peppercorns for maximum tingle. Served with rice and blanched gai lan. Edit - Made this again with less oil and definitely liked it better. Did the extra pinch of sugar again which I still recommend. Also used better sichuan peppercorns and it was amazing.

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