Sichuan Cumin Lamb with Blistered Onions

By Sprig Originals ✓ · cooked up in Sprig

Thin slices of lamb shoulder hit a screaming-hot skillet, then get tossed with toasted cumin seed, crushed Sichuan peppercorn and sweet blistered onions. It's the smoky, numbing street-cart stir-fry of northwestern China, built without soy sauce, wheat or sugar — coconut aminos and a spoon of honey do the glazing, and tapioca starch gives the lamb its signature crisp edges. Dinner lands on the table in under 40 minutes.

Ingredients

• 1 1/2 lb boneless lamb shoulder or leg, sliced 1/8-inch thick against the grain
• 2 tbsp coconut aminos
• 1 tbsp tapioca starch
• 1 tbsp avocado oil
• 3/4 tsp kosher salt

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

• 3 tbsp avocado oil, divided
• 1 large yellow onion, cut into 3/4-inch wedges and layers separated
• 1 medium red bell pepper, cut into 1-inch pieces
• 5 cloves garlic, thinly sliced
• 1 tbsp finely minced fresh ginger
• 2 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 2 tsp honey
• 1/2 tsp toasted sesame oil
• 4 scallions, cut into 2-inch lengths
• 1 cup loosely packed cilantro leaves and tender stems
• 1 lime, cut into wedges

Instructions

1. Firm the lamb for slicing: freeze it for 20 to 30 minutes, then cut against the grain into slices about 1/8 inch thick and 2 inches long. In a bowl, toss the lamb with 2 tablespoons coconut aminos, the tapioca starch, 1 tablespoon avocado oil and 3/4 teaspoon salt until every piece is lightly coated. Let sit at room temperature for 15 minutes.
2. Toast the spices: heat a dry skillet over medium for 2 minutes, add the cumin seeds and Sichuan peppercorns, and toast 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 knife or a mortar and pestle. Stir in the ground cumin, chile flakes, smoked paprika and black pepper.
3. Whisk the sauce: in a small bowl combine 2 tablespoons coconut aminos, the apple cider vinegar, honey and sesame oil. Set near the stove along with all prepped vegetables — this cooks fast.
4. Heat a 12-inch carbon steel or cast iron skillet over high until a drop of water vaporizes on contact, about 3 minutes. Add 1 tablespoon avocado oil, then the onion wedges and bell pepper in a single layer. Cook undisturbed 90 seconds, toss once, and cook 90 seconds more until charred in spots but still crisp. Transfer to a plate.
5. Return the skillet to high heat and add 1 tablespoon avocado oil. Add half the lamb in a single layer and sear undisturbed for 90 seconds, until deeply browned, then stir-fry 45 seconds more and transfer to the plate. Repeat with the remaining 1 tablespoon oil and the rest of the lamb.
6. With all the lamb out of the pan, lower the heat to medium. Add the garlic and ginger and stir-fry 30 seconds until fragrant but not browned, then add the crushed spice mix and stir 20 seconds to bloom it in the oil.
7. Return the lamb and vegetables to the skillet, raise the heat to high, and pour in the sauce. Toss hard for 45 to 60 seconds until the liquid reduces to a glossy coating that clings to the meat.
8. Kill the heat, fold in the scallions and half the cilantro, and let them wilt from the residual heat, about 20 seconds. Taste and add a pinch more salt if needed. Pile onto a platter, scatter the remaining cilantro over the top, and serve with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem