Entree: China – Ningxia – 宁夏辣子羊 ➤ Níngxià làzǐ yáng (Spicy stir-fried lamb with dried chilies and cumin typical of Ningxia)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 50 min

Ingredients

- 1 lb (454 g) boneless lamb shoulder, trimmed and cut into 1/2-inch (1 cm) slices
- 1 tbsp (15 ml) soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tsp (4 g) sugar
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) vegetable oil for stir-frying, plus 1 tbsp (15 ml) if needed
- 10 whole dried red chilies (about 20 g), stems removed and broken in half
- 1 tsp (2 g) Sichuan peppercorns (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) cumin seeds (optional, lightly crushed)
- 4 cloves garlic, minced (about 1 oz / 30 g)
- 1 tbsp (15 g) fresh ginger, minced (about 1/2 oz / 15 g)
- 3 scallions, white and light-green parts sliced into 1-inch pieces (about 3 oz / 85 g)
- 1/4 cup (60 ml) chicken stock or water
- 1 tbsp (15 ml) dark soy sauce (for color and depth)
- 1 tsp (5 ml) sesame oil
- Salt to taste
- Fresh cilantro leaves for garnish (optional)

Instructions

1. In a bowl, combine the lamb with soy sauce, Shaoxing wine, sugar, and cornstarch. Toss to coat and let marinate for 15–30 minutes.
2. Heat a wok or large heavy skillet over high heat until smoking slightly. Add 2 tablespoons (30 ml) vegetable oil and swirl to coat.
3. Add the dried chilies and Sichuan peppercorns; stir-fry for 30–45 seconds until fragrant and slightly darkened, taking care not to burn them. Remove chilies and peppercorns to a bowl and set aside.
4. Increase heat to high. Add the marinated lamb in a single layer (work in batches if needed) and sear, stirring, until just browned and mostly cooked through, about 2–3 minutes per batch. Remove lamb and set aside.
5. Add remaining 1 tablespoon (15 ml) oil to the wok. Add garlic, ginger, and cumin seeds; stir-fry 20–30 seconds until aromatic. Add ground cumin and stir to bloom for 10 seconds.
6. Return the lamb to the wok along with the reserved chilies and peppercorns. Add scallions and pour in chicken stock and dark soy sauce. Toss and stir-fry 1–2 minutes until sauce coats the meat and the lamb is cooked through.
7. Drizzle sesame oil, taste and adjust seasoning with salt if needed. Remove from heat and garnish with cilantro if using.
8. Serve immediately with steamed rice or Chinese flatbreads.