Xinjiang Cumin Lamb (Zi Ran Yang Rou)

A Perfect Dish for Cumin Lovers, Lamb Lovers, and Holistic Nourishment

If you love the intoxicating aroma of toasted cumin and the rich depth of tender lamb, this dish will quickly become a favorite. Known in China as Xinjiang Cumin Lamb (Zi Ran Yang Rou), this traditional stir-fry from the country’s northwest region is bold, fragrant, and surprisingly nourishing — especially for women seeking balance, vitality, and hormone harmony through food.

A Chinese Dish with Ancient Roots and Deep Flavor

Originating from Xinjiang, a region influenced by both Chinese and Central Asian cuisines, this cumin lamb stir-fry is celebrated for its earthy warmth, smoky aroma, and fiery edge. The dish highlights the robust flavor of lamb enhanced by aromatic spices — cumin, chili, Sichuan peppercorns, and ginger-garlic — all quickly seared in hot oil to release their full depth.

But beyond its irresistible flavor, Zi Ran Yang Rou carries nutritional wisdom. Traditional Chinese cooking emphasizes balance — warming spices to support digestion and circulation, tender meat for strength and restoration, and vibrant vegetables for harmony and vitality.

Every ingredient in this cumin lamb recipe plays a role in supporting women’s biology and hormonal balance:

• Lamb provides heme iron, zinc, and complete protein — crucial for energy, thyroid function, and replenishing minerals lost during menstruation.

• Cumin enhances digestion, supports liver detoxification, and boosts iron absorption, helping maintain steady hormone production.

• Sichuan peppercorns and chili increase circulation and metabolic activity, gently stimulating detox pathways.

• Ginger and garlic nurture gut health — the root of hormonal and immune balance.

• Bell peppers and red onions bring antioxidants and vitamin C, which enhance nutrient absorption and fight inflammation.

• Avocado oil or animal fat supplies the healthy fats needed for hormone synthesis and steady energy.

Xinjiang Cumin Lamb is much more than a delicious Chinese stir-fry. It’s a reminder that food can be medicine — flavorful, satisfying, and supportive of your body’s natural rhythm.

For cumin enthusiasts, lamb lovers, and women focused on hormone health and whole-body vitality, this dish brings ancient culinary wisdom to the modern plate — fiery, fragrant, and deeply restorative.

RECIPE

Ingredients

• 1 kg lamb leg, cut into 1-inch cubes

For the meat marinade:

• 3 Tbsp gluten-free soy sauce

• 3 Tbsp rice vinegar

• 1 tsp salt

• 1 tsp black pepper

Spices:

• 3 Tbsp cumin powder

• 1 Tbsp cumin seeds

• 1 tsp chili powder

• 1 tsp Sichuan peppercorns

• 1 Tbsp ginger-garlic paste

• 2 dried chilies, mild or hot

• 1 Tbsp baking soda

• 2 Tbsp tapioca starch

  Other ingredients

• 150 g mixed bell peppers, sliced

• 150 g red onion, julienned

• 2–4 Tbsp avocado oil or animal fat, divided

• Fresh cilantro, chopped (for garnish)

• Cooked rice and vegetables, for serving

Instructions

1. Marinate the lamb: Combine the lamb cubes with gf soy sauce, rice vinegar, salt, and black pepper. Mix well, cover, and refrigerate overnight.

2. Tenderize: The next day, drain any liquid released from the meat. Add baking soda, mix thoroughly, and let sit for 20 minutes to tenderize (this will help pull the muscle fibers apart and result in a very tender and melt-in-the-mouth meat).

3. Coat and brown: Mix in the tapioca starch until the lamb is evenly coated. Heat 2 Tbsp of oil in a large pan over medium-high heat. Sear the lamb for about 5–6 minutes, until browned on all sides. Transfer to a bowl and set aside.

4. Bloom the spices: In the same pan, add the remaining 2 Tbsp of oil. Add cumin powder, cumin seeds, chili powder, Sichuan peppercorns, dried chilies, and the ginger-garlic paste. Stir constantly for about 30 seconds, just until fragrant.

5. Cook the vegetables: Add the red onion and bell peppers to the pan. Sauté for 2 minutes, stirring frequently.

6. Combine: Return the browned lamb to the pan, toss to coat well with the spice mixture, and sauté for another 2 minutes.

7. Finish and serve: Sprinkle with chopped cilantro and serve hot with rice and your choice of vegetables (I used bok choi).

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana