This recipe is inspired by the spicy cumin lamb dish from Xi'an Famous Foods, a favorite of the late Anthony Bourdain. It features aromatic, browned lamb with a perfect blend of spices, and is ideal for serving over noodles or with other sides.

Ingredients:

• 5 lbs lamb leg (lamb shoulder, or any other part for that matter, works too)
• 8 grams salt
• 20 grams cornstarch
• 1 scallion, sliced
• ½ red onion, sliced
• 1 Thai chili pepper, sliced (or Longhorn pepper)
• 2 garlic cloves, grated
• 1 knob of ginger, grated
• 2 tablespoons ground cumin (freshly ground)
• 1 tablespoon Thai dry red chili powder (or cayenne pepper)
• 1 teaspoon of sichuan pepper corns (optional)
• Pinch of MSG (optional)
• 30 grams neutral oil

Instructions:

Prep the ingredients

1. Remove bones from lamb and slice the meat into thin pieces (about 1/8 inch or 3 mm thick).
2. In a bowl, mix the sliced lamb with salt and cornstarch. Set aside.
3. Slice the scallion, red onion, and Thai chili pepper.
4. Grate the garlic cloves and ginger.
5. Grind the cumin seeds using a mortar and pestle.

Cook the Lamb:

6. Heat a wok over high heat and add neutral oil.
7. Once the oil is shimmering, add scallion, ginger, and garlic. Stir-fry for about 20 seconds until fragrant, being careful not to burn them.
8. Add the lamb and stir-fry until the pieces develop a nice browning on the exterior (about 5-7 minutes).
9. Turn the heat down to low and toss in the ground cumin and chili powder. Stir, then quickly add the onions and sliced pepper. Cook for about a minute.
10. Turn off the heat and sprinkle in MSG (optional). Mix well.

💡 Tip: finish your dish with chili crisps or chili oil if you want an extra kick.
💡Tip: This lamb is very versatile, use it over rice, noodles, in a burger... Anything works!