A quick and clever Chinese stir-fry method that uses lamb mince (ground lamb) to achieve a tender, saucy texture without the traditional velveting process. This Cumin Lamb variation is rich, aromatic, and incredibly flavorful, perfect for a speedy weeknight meal.
Mince Stir-Fry Hack: Tender Cumin Lamb
A quick and clever Chinese stir-fry method that uses lamb mince (ground lamb) to achieve a tender, saucy texture without the traditional velveting process. This Cumin Lamb variation is rich, aromatic, and incredibly flavorful, perfect for a speedy weeknight meal.
Ingredients
- 500 g lamb mince (20% fat ideal)
- 1 tbsp neutral oil (like canola or vegetable oil)
- 1 medium onion thinly sliced
- 3 cloves garlic minced
- 2-3 whole dried red chillies (optional
- 2 tbsp ground cumin
- 3-4 tbsp light soy sauce
- 1 tsp dark soy sauce (optional
- 1 tsp black vinegar or lime/lemon juice
- 2 tbsp fresh coriander stalks chopped (for garnish)
- serving cooked rice
Instructions
- Prepare the Mince: If possible, unwrap the lamb mince and leave it uncovered in the fridge for 1-2 hours to dry the surface. Do not pre-salt.
- Sear the Mince: Heat neutral oil in a large non-stick pan or skillet over high heat. Add the mince in one flattened piece, pressing it down to form a sheet. Let it brown undisturbed for 3-4 minutes until a crust forms.
- Break and Cook: Break the browned mince sheet lengthwise in half, then flip the pieces. Using a spatula, break the mince crosswise into chunky slices. Continue cooking until the mince is just done through. Drain the cooked mince, reserving about 1-2 tablespoons of the rendered fat and juices in the pan. Set the mince aside.
- Sauté Aromatics & Bloom Spices: Return the pan with the reserved fat to medium-high heat. Add the sliced onion, minced garlic, and dried red chillies (if using). Sauté for 1-2 minutes until fragrant. Add the ground cumin and stir for 30 seconds to bloom the spice in the hot fat.
- Build the Sauce: Pour in the light soy sauce, dark soy sauce (if using), and any remaining strained meat juices you wish to incorporate. Bring to a simmer and reduce the sauce for 1-2 minutes until it thickens slightly and becomes glossy.
- Combine & Finish: Return the cooked lamb mince to the pan. Toss to coat thoroughly in the glossy sauce. Stir in the black vinegar or citrus juice. Garnish with chopped fresh coriander stalks and serve immediately with hot steamed rice.
Notes
For best results, allow the mince to air-dry in the fridge for 1-2 hours before cooking. This method works beautifully with beef, pork, or chicken mince as well. Always reduce the sauce before adding the cooked mince back to prevent steaming and ensure a glossy glaze. Finish with acidity like black vinegar or citrus to brighten the flavors.
