Admin: [CFWK] Enrich from verified facts (original English)

2026-09-23T11:35:34Z

[CFWK] Enrich from verified facts (original English)

← Older revision		Revision as of 19:35, 23 September 2026
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	{{#seo:		{{#seo:
	\|title=Cumin Lamb (孜然羊肉) - Chinese Food Wiki		\|title=Cumin Lamb (孜然羊肉) - Chinese Food Wiki
	\|keywords=Cumin Lamb,孜然羊肉,Xinjiang Food,Lamb Skewers		\|keywords=Cumin Lamb,孜然羊肉,Xinjiang Food,Lamb Skewers,Uyghur cuisine
	\|description=Cumin Lamb is stir-~~fried~~ lamb ~~seasoned heavily~~ with cumin and chili, ~~a Northwest Chinese favorite~~.		\|description=Cumin Lamb (孜然羊肉) is a Xinjiang-linked dry stir-fry of lamb with toasted cumin and chili, related to Lamb Skewers and distinct from sauced stir-fries.
	}}		}}

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	\| image = Cumin Lamb.jpg		\| image = Cumin Lamb.jpg
	\| caption = Cumin Lamb		\| caption = Cumin Lamb
	\| alternate_name = Stir-fried cumin lamb; Xinjiang-style cumin lamb		\| alternate_name = Stir-fried cumin lamb; Xinjiang-style cumin lamb; zi ran yang rou
	\| pinyin = Zīrán yángròu		\| pinyin = Zīrán yángròu
	\| type = Stir-fried lamb		\| type = Stir-fried lamb
	\| course = Main		\| course = Main
	\| country = China		\| country = China
	\| region = Xinjiang / Northwest China		\| region = Xinjiang / Northwest China (nationwide restaurant spread)
	\| other = Lamb stir-fried with cumin and chili		\| other = Lamb stir-fried with cumin and chili — dry-spice style, not a soy gravy stir-fry
	}}		}}

	'''Cumin Lamb''' (Simplified Chinese: 孜然羊肉; Pinyin: ''Zīrán yángròu'') is a Northwest Chinese stir-fry of lamb pieces tossed with ~~ground~~ cumin, chili, and ~~aromatics—sharing~~ the ~~cumin-chili DNA~~ of [[Lamb Skewers]] and ~~related to~~ the beef counterpart [[Stir-fried Beef With Cumin]] on [[Xinjiang Food]] menus.		'''Cumin Lamb''' (Simplified Chinese: 孜然羊肉; Pinyin: ''Zīrán yángròu'') is a Northwest Chinese dry stir-fry of lamb pieces tossed with toasted cumin, dried chili, and aromatics. It shares the cumin–chili vocabulary of [[Lamb Skewers]] and sits beside the beef counterpart [[Stir-fried Beef With Cumin]] on many [[Xinjiang Food]] menus.<ref name="se">[https://www.seriouseats.com/the-food-lab-mongolian-stir-fried-lamb-with-c Serious Eats: Food Lab notes on Xinjiang/Northern cumin lamb]</ref><ref name="omni">[https://omnivorescookbook.com/cumin-lamb/ Omnivore's Cookbook: Xinjiang cumin lamb cultural notes]</ref>

	== Characteristics ==		== Characteristics ==

	~~Cumin aroma dominates;~~ chili ~~heat varies; onions~~ or ~~peppers often stretch the wok~~. ~~Meat~~ should stay juicy, ~~not dry~~.		The dish is usually '''dry-seasoned''' rather than coated in a soy-heavy sauce: whole or coarsely ground cumin, chili flakes or sections, garlic, and onion or scallion dominate. Soft texture cue: lamb should stay juicy with lightly browned edges so spices cling without burning. Heat level varies by kitchen; some inland restaurant versions add a tingling hint of Sichuan pepper even though the dish is framed as Xinjiang-linked rather than classic Sichuan. Soft aroma cue: finished plates smell of toasted cumin first, chili second, then lamb fat—not of thick brown gravy.<ref name="se" /><ref name="rte">[https://www.recipetineats.com/xinjiang-cumin-lamb-stir-fry/ RecipeTin Eats: Xinjiang cumin lamb overview]</ref>

	== Ingredients (overview) ==		== Ingredients (overview) ==

	Lamb, cumin, dried chili, garlic, onion or scallion, oil, optional ~~soy~~. ~~Cut size ranges~~ from ~~strips to cubes~~.		Lamb (strips or cubes from leg, shoulder, or similar cuts), cumin (seed preferred for toasting), dried chili, garlic, onion or scallion, oil, salt; optional cilantro finish. Soft craft note: many cooks briefly marinate lamb for tenderness, then high-heat stir so spices bloom in oil. Overview only—not a recipe. Keep distinct from skewered [[Lamb Skewers]], which use the same spice family on a grill, and from sauced Cantonese-style lamb stir-fries.

	== History and culture ==		== History and culture ==

	~~Popularized~~ nationwide as Xinjiang ~~/ Northwest restaurant fare~~. ~~Interlinks naturally with~~ [[Lamb Skewers]], [[Stir-fried Beef With Cumin]], ~~and~~ [[Xinjiang Pilaf]].		English- and Chinese-language food writing generally places the dish in Xinjiang Uyghur and broader Northwest Muslim lamb cookery shaped by Silk Road spice traffic—cumin used at a scale uncommon in much of Han coastal cuisine.<ref name="se" /><ref name="rte" /> Soft popularization note: from the late twentieth century onward the plate spread on Northern street carts and city "Xinjiang" restaurants nationwide, so many diners first meet it far from Ürümqi; Serious Eats and similar writers stress it was '''not''' originally a long-standing Sichuan classic even when it later appears on spicy inland menus.<ref name="se" /> Soft naming aside: Chinese menus may simply say 孜然羊肉; English boards say "cumin lamb" or "Xinjiang cumin lamb." Related wiki pages include [[Lamb Skewers]], [[Stir-fried Beef With Cumin]], [[Xinjiang Pilaf]], and [[Nang]]. Soft folk claims of thousand-year named recipes for this exact stir-fry are disputed and should stay soft—documentable modern restaurant fame is clearer than a single ancient origin date.

	== Serving and variations ==		== Serving and variations ==

	~~With~~ rice or ~~nang~~ bread. See [[Xinjiang Food]], [[Lamb Skewers]], and [[Stir-fried Beef With Cumin]].		Served hot with rice or torn [[Nang]] bread; sometimes as a shared main beside [[Xinjiang Pilaf]] or kebab platters. Soft cut variation: strips vs cubes; mild vs heavy chili; beef or chicken swap on some menus (see [[Stir-fried Beef With Cumin]]). Soft pairing: cucumber or raw onion to cool the spice. Keep separate from Mongolian-grill marketing names that borrow "cumin lamb" wording without Xinjiang framing. See [[Xinjiang Food]], [[Lamb Skewers]], and [[Stir-fried Beef With Cumin]].

	== See also ==		== See also ==
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	* [[Stir-fried Beef With Cumin]]		* [[Stir-fried Beef With Cumin]]
	* [[Xinjiang Pilaf]]		* [[Xinjiang Pilaf]]
			* [[Nang]]
	* [[List of dishes (A-Z)]]		* [[List of dishes (A-Z)]]

			== References ==
			{{Reflist}}

Admin: [CFWK] create Cumin Lamb (Round10 P3 dish)

2026-09-22T08:55:12Z

[CFWK] create Cumin Lamb (Round10 P3 dish)

New page

{{#seo:
|title=Cumin Lamb (孜然羊肉) - Chinese Food Wiki
|keywords=Cumin Lamb,孜然羊肉,Xinjiang Food,Lamb Skewers
|description=Cumin Lamb is stir-fried lamb seasoned heavily with cumin and chili, a Northwest Chinese favorite.
}}

{{Infobox chinese food
| image = Cumin Lamb.jpg
| caption = Cumin Lamb
| alternate_name = Stir-fried cumin lamb; Xinjiang-style cumin lamb
| pinyin = Zīrán yángròu
| type = Stir-fried lamb
| course = Main
| country = China
| region = Xinjiang / Northwest China
| other = Lamb stir-fried with cumin and chili
}}

'''Cumin Lamb''' (Simplified Chinese: 孜然羊肉; Pinyin: ''Zīrán yángròu'') is a Northwest Chinese stir-fry of lamb pieces tossed with ground cumin, chili, and aromatics—sharing the cumin-chili DNA of [[Lamb Skewers]] and related to the beef counterpart [[Stir-fried Beef With Cumin]] on [[Xinjiang Food]] menus.

== Characteristics ==

Cumin aroma dominates; chili heat varies; onions or peppers often stretch the wok. Meat should stay juicy, not dry.

== Ingredients (overview) ==

Lamb, cumin, dried chili, garlic, onion or scallion, oil, optional soy. Cut size ranges from strips to cubes.

== History and culture ==

Popularized nationwide as Xinjiang / Northwest restaurant fare. Interlinks naturally with [[Lamb Skewers]], [[Stir-fried Beef With Cumin]], and [[Xinjiang Pilaf]].

== Serving and variations ==

With rice or nang bread. See [[Xinjiang Food]], [[Lamb Skewers]], and [[Stir-fried Beef With Cumin]].

== See also ==

* [[Xinjiang Food]]
* [[Lamb Skewers]]
* [[Stir-fried Beef With Cumin]]
* [[Xinjiang Pilaf]]
* [[List of dishes (A-Z)]]

Cumin Lamb - Revision history

Admin: [CFWK] Enrich from verified facts (original English)

Admin: [CFWK] create Cumin Lamb (Round10 P3 dish)