Description
A flavorful and aromatic Cumin Lamb Noodles recipe combining tender, spiced lamb with stir-fried noodles seasoned with sesame oil and soy sauce. This dish balances warm spices like cumin, cinnamon, and coriander with fresh aromatics such as garlic and ginger, providing a comforting yet vibrant meal perfect for a quick dinner.
Ingredients
Scale
For the Cumin Lamb:
- 1 lb (450g) lamb, thinly sliced (preferably lamb shoulder or leg)
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon chili flakes (optional, for heat)
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 small onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/4 cup cilantro, chopped (for garnish)
For the Noodles:
- 8 oz (225g) fresh wheat noodles or any preferred Asian-style noodles
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground cumin (for seasoning noodles)
- 1/4 teaspoon salt
- 1/4 cup green onions, chopped (for garnish)
Instructions
- Prepare aromatics: Heat vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic, grated ginger, and thinly sliced onion. Sauté for 1-2 minutes until fragrant and the onions begin to soften.
- Cook the lamb: Add the thinly sliced lamb to the pan. Cook for about 4-5 minutes until the lamb is browned, stirring occasionally and breaking up any clumps to ensure even cooking.
- Add spices: Sprinkle ground cumin, coriander, cinnamon, black pepper, and chili flakes (if using) over the lamb. Stir well to coat the meat evenly with the spices, enhancing the aroma and flavor.
- Develop the sauce: Stir in soy sauce, rice vinegar, and sugar. Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly. Taste and adjust seasoning as needed for balance.
- Finish lamb and garnish: Remove the lamb mixture from heat and garnish with chopped cilantro. Set aside while preparing the noodles.
- Cook noodles: Prepare the noodles according to package instructions, then drain thoroughly and set aside.
- Stir-fry noodles: Heat vegetable oil in a clean pan or wok over medium heat. Add the cooked noodles and stir-fry for 2-3 minutes until they start to turn golden and slightly crispy on some edges.
- Season noodles: Add soy sauce, sesame oil, ground cumin, and salt to the noodles. Continue stir-frying for another 2-3 minutes, ensuring the noodles are fully coated with the flavorful seasoning.
- Plate and serve: Transfer the seasoned noodles to serving plates. Top with the cumin lamb mixture. Garnish with chopped green onions and extra cilantro if desired. Serve immediately while hot for the best taste and texture.
Notes
- Use fresh or dried spices for best flavor; toasting whole cumin seeds and grinding them fresh can enhance aroma.
- Adjust chili flakes according to your heat preference or omit for a mild dish.
- Fresh noodles are preferred for a chewy texture, but dried or other Asian-style noodles can be substituted.
- For an extra vegetable boost, consider adding bell peppers or snap peas during the noodle stir-fry step.
- To save time, prepare lamb and noodles simultaneously using two pans if possible.
- Leftovers can be refrigerated for up to 2 days and reheated in a pan with a splash of water or oil.
