Xinjiang-Style Cumin Lamb with Charred Onions

By Sprig Originals ✓ · cooked up in Sprig

Thin slices of lamb shoulder hit a screaming-hot skillet with whole and ground cumin, chile flakes and Sichuan peppercorn, then get tossed with sweet charred red onion and a fistful of cilantro. It comes together in about 12 minutes of cooking and tastes like the best street-cart stir-fry in town — no grains, dairy or soy anywhere in it.

Ingredients

• 1.5 lb boneless lamb shoulder or leg, trimmed
• 2 tbsp coconut aminos
• 1 tbsp arrowroot starch
• 1 tbsp avocado oil
• 1 tsp apple cider vinegar
• 3/4 tsp kosher salt

• 1 tbsp whole cumin seeds
• 2 tsp ground cumin
• 1 tsp Sichuan peppercorns
• 1 tsp red pepper flakes
• 1/2 tsp smoked paprika
• 1/4 tsp freshly ground black pepper

• 3 tbsp avocado oil, divided
• 1 large red onion, cut into 1-inch wedges and separated
• 5 cloves garlic, thinly sliced
• 1 tbsp fresh ginger, minced
• 2 tsp honey
• 1 tbsp coconut aminos
• 6 scallions, cut into 2-inch lengths
• 1 cup cilantro leaves and tender stems, loosely packed
• 1 tbsp toasted sesame seeds
• 1 lime, cut into wedges

Instructions

1. Firm the lamb in the freezer for 15 minutes, then slice it against the grain as thinly as you can manage, about 1/8 inch thick and 2 inches long. Toss the slices in a bowl with 2 tablespoons coconut aminos, the arrowroot starch, 1 tablespoon avocado oil, the apple cider vinegar and 3/4 teaspoon salt until every piece is slick and coated. Let it sit at room temperature for 15 minutes while you prep everything else.
2. Toast the cumin seeds and Sichuan peppercorns in a dry skillet over medium heat for 60 to 90 seconds, shaking constantly, until fragrant and a shade darker. Tip onto a cutting board, cool 2 minutes, then crush coarsely with the flat of a heavy knife or a mortar and pestle. Stir together with the ground cumin, red pepper flakes, smoked paprika and black pepper.
3. Heat a 12-inch cast iron or carbon steel skillet over high heat for 2 to 3 minutes, until a drop of water skitters and evaporates instantly. Add 1 tablespoon avocado oil, then the red onion wedges in a single layer. Cook undisturbed for 90 seconds, toss once, and cook 90 seconds more until the edges are blackened in spots but the onion is still crisp inside. Scrape onto a plate.
4. Return the pan to high heat and add another 1 tablespoon avocado oil. Add half the lamb, spreading it into one layer, and sear undisturbed for 90 seconds until deeply browned underneath. Stir-fry 60 seconds more, then transfer to the onion plate. Repeat with the remaining 1 tablespoon oil and the rest of the lamb.
5. Lower the heat to medium. Add the garlic and ginger to the pan and stir-fry for 30 seconds, just until fragrant — do not let the garlic brown. Add the spice mix and toss for 20 seconds to bloom it in the hot oil.
6. Return the lamb and onions to the pan, raise the heat to high, and add the honey and 1 tablespoon coconut aminos. Toss hard for 45 to 60 seconds so the glaze coats everything and the pan is nearly dry.
7. Kill the heat, add the scallions and cilantro, and toss twice — they should wilt from residual heat only. Scatter with sesame seeds, taste and add a pinch more salt if needed, and serve immediately with lime wedges to squeeze over the top.

Chef's tips

Nutrition (per serving, estimated)

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