Comments on: Cumin Lamb Stir-Fry (孜然羊肉)

By: Wei Guo

Wei Guo — Fri, 05 Jun 2026 19:39:21 +0000

In reply to Sharon. That's wonderful to hear!

By: Sharon

Sharon — Wed, 03 Jun 2026 19:43:11 +0000

I am an average cook, I work full time while trying to keep house and think of quick tasty dishes to cook for my family.
This was delicious and thoroughly enjoyed by all my family.

By: Wei Guo

Wei Guo — Sun, 03 May 2026 15:00:54 +0000

In reply to Julie. That's great to hear, Julie! Hope you'll find more inspiration on the blog.

By: Julie

Julie — Tue, 21 Apr 2026 21:20:39 +0000

Lovely recipe. Full of flavour and doesn’t take too long to cook. Will definitely be making this again.

By: Wei Guo

Wei Guo — Sat, 24 Jan 2026 07:49:49 +0000

In reply to Mabel. Yes, you can use beef instead of lamb. Choose a tender cut with a good amount of fat for the best result, and you won’t need to change anything else in the recipe.

By: Mabel

Mabel — Fri, 23 Jan 2026 16:14:51 +0000

Can I use beef instead of lamb for this recipe? Do I need to change anything?

By: Wei Guo

Wei Guo — Fri, 08 Aug 2025 00:47:31 +0000

In reply to Will. Thank you so much for your kind words, Will. It's wonderful to hear it turned out so well for you on the first try. Lamb and cumin really are a special combo.

By: Will

Will — Tue, 05 Aug 2025 06:16:06 +0000

The best! I love lamb, but had never seen it on a Chinese food menu in my life until going on a recent business trip to the central Californian coast where I had a delicious cumin lamb on noodles in a stone pot. So good, I regretted every time I got something besides that. This recipe has a similar flavor and is incredibly fast and easy. I was shocked that it came out even better than in the restaurant on my first try. Thanks so much, Red House Spice!

By: Wei Guo

Wei Guo — Fri, 09 May 2025 06:44:05 +0000

In reply to Michael Kravcar. You're absolutely right, Michael! Searing the meat in smaller batches helps keep the heat high , avoid steaming, and keeps the dish drier, which is key for a good cumin lamb. Your pairing with Taiwanese noodles and chili crisp sounds fantastic. I'm so glad it was a hit with your guests.

By: Michael Kravcar

Michael Kravcar — Sun, 27 Apr 2025 04:37:39 +0000

I made this for company, so I doubled the recipe. The flavors were awesome and right on point. I believe I made the mistake of putting all the meat in the hot pan to brown. The meat gave off liquid that then thickened because of the cornstarch giving it a stew like consistency. What I think I should have done was seared in small batches. What do you think? This is one of my favorite dishes that we can readily get at a few restaurants in San Diego, so I know the dish should be “drier”. The company didn’t know any better, and there were nothing but compliments on the dish. By the way, we served this with Taiwanese wide noodle that we quickly fried in the same pan after cooking the lamb, then added a quick stir of chili crisp in with the noodles. It was a great accompaniment to the Cumin Lamb. Thank you for your delicious recipes!