A Confluence of Flavors.
In the extremely rare moment that I don’t feel like cooking (or back-seat cooking when Markipedia is at the stove), we have a few favorite places in town we rely on: one authentic Italian restaurant a few minute’s walk from our home, a sushi bar, and then two Chinese restaurants down in midtown. One of the two — Kung Fu Noodle — specializes in (you guessed it) noodles. Don’t let the name put you off; their food is great. Their house-made noodles and dumplings are quite good.
Mostly, when we go, we get one of their many noodle dishes and sometimes an order of dumplings. But the ever-curious Markipedia saw a dish on the menu that piqued his interest: Cumin Sliced Lamb. He ordered it and it immediately became one of our favorites. Doing a little research, he learned it is a Uyghur dish from the Xinjiang Province in western China, which would explain the regional use of lamb and cumin.
Today’s recipe was inspired by the above-mentioned dish. I started as I normally would, using my go-to marinade for the meat: soy sauce, Shaoxing wine, and oil, to which I added a goodly amount of ground cumin and cumin seed. The traditional dish includes onions, but I wanted more texture and flavor in my dish so I added sweet bell peppers, eggplant slices, and shiitake mushrooms. It is a far cry from the original Uyghur dish, but I think you will really enjoy it.
~ David
Cumin Lamb, Shiitake , and Eggplant Stir Fry
To print this recipe, please click the small printer icon below.
Ingredients
- 1 pound lamb sirloin, or boneless lamb steak
- 1 tablespoon ground cumin
- 1 teaspoon cumin seeds
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing rice wine
- 3 tablespoon neutral oil, divided (plus extra)
- 1 medium onion, peeled and sliced pole to pole
- 2 small red or orange bell peppers, cut into 3/4-inch pieces
- 1 Chinese eggplant, sliced lengthwise then in 1/4-inch thick disks
- 8 ounces shiitake mushrooms, stemmed and sliced
- 1/4 teaspoon chile powder (I used Thai chile powder)
- 1/4 teaspoon sugar
- 2 tablespoons dark soy sauce, or more to taste
- cooked jasmine rice, for serving
Instructions
- Pat lamb dry with paper towels. Whisk together the ground cumin, cumin seeds, soy sauce, Shaoxing wine, and 1 tablespoon of the oil in a medium bowl. Thinly slice the meat then add to the marinade. Toss well and let marinate in the fridge for 30 minutes to 1 hour.
- Once the lamb has been marinated, heat a large skillet or wok over medium-high heat. Add two tablespoons of oil to coat the skillet, and then immediately add the onion. Sauté for 2 minutes, then add the prepared bell pepper, eggplant, and mushrooms. Sprinkle with the chile powder and sugar; stir to combine. Sauté until the vegetables are done and slightly caramelized — about 8-10 minutes. Season the vegetables with 2 tablespoons dark soy sauce (or more, to taste), then transfer them to a large bowl; cover to keep warm. Return the skillet or wok to the stovetop and raise the heat, adding a little more oil as needed. Sear the meat until it turns brown.
- Add the vegetables back to the skillet with the lamb, toss together to blend, and transfer to a serving platter. Serve hot with jasmine rice
- Serves 4.
© 2026 Copyright Cocoa & Lavender
Mad Dog
November 8, 2025 at 4:35 amThat looks delicious! From the title and first picture, I was expecting something Morrocan – the Chinese elements are a nice surprise …and I’ve seen cheap lamb this week.
Cocoa & Lavender
November 8, 2025 at 8:13 amI like to keep to you guessing, Mad Dog! I still have a couple of Moroccan recipes I plan to post but we will have some variety between now and then. I am envious of your lamb find. No such thing here.
angiesrecipes
November 8, 2025 at 5:23 am:-))) What a mouthwatering stirfry! Uyghur and Turkish food share some similarities. Actually just bought some lamb chops and lamb necks from the Turkish supermarket.
I love that beautiful plate too.
Cocoa & Lavender
November 8, 2025 at 8:14 amThanks, Angie — I love how influences from different countries and regions make their way around the world.
Mimi Rippee
November 8, 2025 at 6:26 amBeautiful! I’ve never heard of Uyghur! This is why I love food blogs. But especially yours.
Cocoa & Lavender
November 8, 2025 at 8:15 amI agree, Mimi — I learn so much from other blogs. My world has opened up so much in the past 15 years!
Barb
November 8, 2025 at 8:21 amWhat a delectable change of pace stir fry! I really like the combination of vegetables and mushrooms paired with the lamb and cumin. It’s definitely a five star dish!
Cocoa & Lavender
November 8, 2025 at 8:23 amWow — five stars! Thank you so much, Barbara. The lamb by itself was wonderful but adding the vegetables really made a difference.
Ronit
November 8, 2025 at 10:12 amThis must be so delicious. The combination of lamb and eggplant is one of my favorite, but I usually use it in stews. This way of preparing looks so good, I’ll use it next time. 🙂
Cocoa & Lavender
November 16, 2025 at 11:46 amThank you, Ronit — lamb and egg plant are definitely good friends in the kitchen!
Fran @ G'day Souffle'
November 8, 2025 at 11:41 amOne good thing about Chinese food is that it cooks up real fast and no need to worry about a finicky presentation (what you see, is what you get)! Even without your ‘dreaded garlic’, this dish looks delicious!
Cocoa & Lavender
November 16, 2025 at 11:45 amThe interesting thing, Fran, is that the cumin lamb dish at our Chinese restaurant did not have garlic to begin with. So it’s very possible that much of the Chinese food we get outside of China has been changed to Meat expectations that all Chinese food (all Italian food) has garlic. Definitely not true.
FEL!X
November 8, 2025 at 6:44 pmLamb I like in all its preparations – will try your version with cumin!
Meat of lamb I can get here only as a leg/gigot (sadly: only frozen 😐), I fondly remember how often I used sirloin…
Cocoa & Lavender
November 16, 2025 at 11:43 amSlices from the leg would work perfectly for this, Felix. I’ve actually done it and it is very similar.
sherry
November 9, 2025 at 1:25 amwe are not lamb eaters but hubby and i like mushies and eggplants and capsicum! How delish! I guess you’ve heard of the aussie mushroom killer? so any recipe with mushies gives me a bit of a shiver and a giggle these days.
cheers
sherry
Cocoa & Lavender
November 16, 2025 at 11:42 amThat case of the Australian mushroom killer has been quite well covered here in the United States! She sounds like a good friend… Not!
Frank | Memorie di Angelina
November 9, 2025 at 8:04 amThis looks fantastic, David! Lamb is such a flavorful meat! By coincidence we had cumin chicken just the other day at a nearby Chinese place I really like. It’s one of my go tos there. Next time, I’ll try the cumin lamb, which is also on the menu.
Or better yet, try your recipe for it! As I think you know, I do like to dabble in Chinese cookery.
Cocoa & Lavender
November 16, 2025 at 11:42 amYou should definitely try the cumin lamb, Frank. It’s such a wonderful combination of flavors. And, I’d be honored if you tried my version! It certainly will be different from you get in a restaurant as I added lots of vegetables.
Eha Carr
November 9, 2025 at 10:22 pmYou are taking me way back and I am DELIGHTED! When I first began travelling around food blogs nearly 15 years ago I came upon a blog (name forgotten because of all the life changes) which specialized in Uyghur cooking . . . and life in the area . . . very serious but knowledgeable writer from whom I learned a lot . . . must do some homework . . . Meanwhile I live on stir-fries if I can and love both lamb and cumin always, always. always . . . 🙂 ! Your dish is delightful . . .
Cocoa & Lavender
November 16, 2025 at 11:41 amI’m so glad you like this dish, Eha — i’m always happy when I find traditions that aren’t the ones we usually find in our ethnic restaurants. Uyghur cuisine is definitely one of my favorite finds. And, I know I’m late in telling you this, but thank you for sharing it with your friends. I’ll respond back… I’ve been kept very busy with out-of-town guests. I will be glad when it’s the new year and things will quiet down!
Ben | Havocinthekitchen
November 11, 2025 at 6:30 amDavid, this looks so flavourful – love the mix of cumin, lamb, shiitake, and eggplant. This combination sounds really unique.
Cocoa & Lavender
November 16, 2025 at 6:35 amThanks, Ben. It’s definitely one of our favorites.
Valentina
November 12, 2025 at 1:54 pmI can’t help but be a “back seat cook” too. Ha ha. What a stir-fry! I like cooking with Shaoxing rice wine, ad the entire ingredient list is mouth-watering. 🙂 ~Valentina
Cocoa & Lavender
November 16, 2025 at 6:33 amMy back seat cooking has turned into quite the joke in our home. But I just can’t help myself! I hope you enjoy the recipe if you get a chance to try it, Valentina.
Pauline
November 14, 2025 at 11:25 pmWe really enjoy Asian meals and Middle Eastern food, and this is kind of a fusion of both, do you think? Anyway it sounds and look delicious, and we love Lamb, so this is a winning dish for me with an interesting story as well. Love It! Well done David. I will be making this.
Cocoa & Lavender
November 16, 2025 at 6:33 amI hadn’t thought of this as fusion as such, but you’re right, Pauline! I hope you do get to try it and that you like it!
The-FoodTrotter
November 18, 2025 at 11:37 amIt looks delicious, just packed with flavours! I need to try this ASAP! 🙂
Cocoa & Lavender
December 3, 2025 at 2:38 pmI really think you will like this, Romain — the flavors are incredible.
Raymund
November 19, 2025 at 3:25 pmI love how this dish came together, David, you took a restaurant favourite and really made it your own. The cumin-lamb combo already sounds irresistible
Cocoa & Lavender
December 3, 2025 at 2:37 pmThanks, Raymund!
2pots2cook
December 8, 2025 at 4:47 amThank you so much for this one! Few years back, we found an Uyghur restaurantt in The Hague, Netherlands and their food was AMAZING! Must do!!!!!
Cocoa & Lavender
December 8, 2025 at 9:04 amUyghur cuisine is incredibly flavorful. I’m looking into more recipes these days!
Inger
December 11, 2025 at 6:28 pmWhat a fun discovery David. Totally love the addition of peppers and mushrooms, more on the fence on the eggplant 🙂