Recipes Dinner Meat Dishes Lamb Main Course Spicy Sichuan-Style Lamb with Cumin 5.0 (147) 2 Reviews Cooking pieces of lamb shoulder in a superhot cast-iron skillet makes them wonderfully browned and tender. Slideshow: F&W’s 10 Favorite Chinese Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 17, 2019 Rate PRINT Share Trending Videos Photo: © Johnny Miller Total Time: 30 mins Yield: 4 Ingredients 3 tablespoons canola oil 2 tablespoons ground cumin 1 1/2 teaspoons crushed red pepper 1 tablespoon low-sodium soy sauce 1 tablespoon cornstarch 2 teaspoons toasted sesame oil 1 teaspoon sugar Kosher salt Freshly ground black pepper 1 1/4 pounds trimmed boneless lamb shoulder, thinly sliced 1 large white onion, cut into 1 1/2-inch pieces 2 scallions, thinly sliced 1/2 cup cilantro leaves 1/4 cup low-sodium chicken broth Steamed rice, for serving Directions In a large bowl, combine 2 tablespoons of the canola oil with the cumin, crushed red pepper, soy sauce, cornstarch, sesame oil, sugar and 1 teaspoon each of salt and pepper. Add the lamb and onion and turn to coat. Let stand for 10 minutes. Heat a large cast-iron skillet until very hot. Add the remaining 1 tablespoon of canola oil and swirl to coat. Add the lamb and onion and cook, stirring occasionally, until browned, about 10 minutes. Stir in the scallions and cilantro. Add the broth and cook, stirring and scraping up any bits stuck to the bottom of the skillet, until the broth is evaporated, about 2 minutes. Serve with rice. Suggested Pairing Aromatic, concentrated Syrah from Chile. Originally appeared: February 2013 Rate It Print