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Xinjiang — influenced by Central Asian Uyghur cuisine Techniques

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Xinjiang — influenced by Central Asian Uyghur cuisine

Cumin Lamb Stir-Fry (Zi Ran Yang Rou / 孜然羊肉)

Xinjiang — influenced by Central Asian Uyghur cuisine

Intensely flavoured stir-fry of sliced lamb with whole cumin seeds, dried chillies, and fresh coriander. The cumin-charred wok fragrance defines Xinjiang-influenced Chinese cuisine. Simple but requires extremely high wok heat to char the cumin without burning and develop the characteristic smoky-spiced crust on the lamb.

Chinese — Xinjiang/Northern — Lamb and Spice →