Serves 4

Cumin lamb is a staple of Northern Chinese street food, especially in Xinjiang, where skewers of lamb are grilled over open flames and dusted generously with cumin and chiles. This “dry-fried” style reflects the region’s Silk Road heritage, where spices like cumin and Sichuan peppercorns became central to its bold, aromatic cooking. Those same spices, along with Shaoxing wine, help mellow the lamb’s natural gamey notes, creating a dish that is deeply savory yet vibrant. Dry cooking sherry may be substituted for Shaoxing wine. Dried Chinese chili peppers may be swapped with chile de árbol; they contribute aroma more than heat, so avoid extra-spicy varieties.

1 pound boneless lamb leg, sliced into ½-inch bite-size pieces

2 tablespoons soy sauce

2 tablespoons Shaoxing Chinese cooking wine

1 tablespoon cornstarch

¼ cup canola oil

1 large red onion, thinly sliced

1 bunch green onions, white and green parts chopped

4 garlic cloves, thinly sliced

⅓ cup whole dried Chinese chili peppers

1 bunch cilantro, leaves and stems coarsely chopped

Cooked rice or noodles, for serving

Toasted sesame seeds, for garnish

Spice Mixture

2 tablespoons cumin seeds, coarsely ground

½ tablespoon Sichuan peppercorns, coarsely ground

1 teaspoon kosher salt

½ teaspoon crushed chili flakes

½ teaspoon granulated sugar

In a medium bowl, combine the sliced lamb, soy sauce, cooking wine and cornstarch. Toss until the lamb is well coated in the marinade. Cover and set aside at room temperature for 20 to 30 minutes.

Heat a large skillet or wok over high heat until hot. Add the canola oil and, once it starts to smoke, add the red onions. Cook, stirring constantly, for about 2 minutes or until the onions soften. Transfer the onions with a slotted spoon to a bowl and set aside.

Add the spice mixture to the marinating lamb, stirring until fully coated. Pour the entire bowl of lamb and marinade into the hot skillet and cook until the lamb just begins to brown on all sides, 1 to 2 minutes. Return the red onions to the pan and add the green onions, sliced garlic and dried chili peppers. Stir constantly and cook for an additional 2 minutes. It should be fragrant, and the lamb will be cooked through but still tender.

Remove the skillet from the heat and stir in the chopped cilantro. Taste and add more salt if needed. Serve immediately, spooning the stir fry over rice or noodles and garnishing with toasted sesame seeds.