Spicy Lamb with Sichuan Peppers and Cumin

Spicy Lamb with Sichuan Peppers and CuminIf you love spicy Chinese food, then this recipe is made just for you. Lamb meat absorbs spices very well increasing the flavor in many folds. The following recipe includes coarsely grounded fresh cumin and loads of peppers for extra hot flavor. Although I've used boneless lamb meat, you can use normal meat too. Sichuan pepper is one of the primary ingredients of this recipe and it should not be replaced with anything else. This spicy lamb should be served either with hot boiled rice or with noodle soup. To increase the number of servings, you can add some green vegetables in this recipe. If you want to keep this lamb for up to 3 or 4 days, add few drops of apple vinegar in it while finishing this recipe.

Spicy Lamb with Sichuan Peppers and Cumin
Spicy Lamb with Sichuan Peppers and Cumin

Spicy lamb with Szechuan pepper

Enjoy this extremely spicy lamb preparation made with tender meat seasoned with hot Szechuan peppers and pungent herbs and spices for an awesome flavor.

Preparation Time: 25 minutes
Cooking time: 35 minutes
Servings: 4

  • 750 gm lamb meat (chopped)
  • 30 gm Szechuan peppercorns (roasted & coarsely ground)
  • 3 dried whole red chilies
  • 1 tsp light soy sauce
  • 100 gm onions (sliced)
  • 1/2 cup spring onions (chopped)
  • 2 tsp apple vinegar
  • 4 to 6 garlic cloves (mashed)
  • 2 tsp cumin seeds (roasted & coarsely ground)
  • 5 to 6 tsp refined oil
  • salt to taste


  1. Add 1 liter of water in a pressure cooker and cook lamb meat in it for about 15 minutes.
  2. Drain excess water and keep almost cooked lamb meat aside.
  3. Remove seeds from the whole red chilies and blend them into a powder.
  4. Take a large bowl and add semi cooked lamb meat in it.
  5. Add powdered Szechuan peppercorns, light soy sauce, cumin seeds powder, 2 tsp oil and salt in it.
  6. Mix all the ingredients well such that they are applied well on lamb pieces.
  7. Heat 4 tsp refined oil in a wok.
  8. Add mashed garlic and saute for about a minute.
  9. Add sliced onions and stir fry on a medium flame till it turns light pink.
  10. Add lamb pieces soaked in marinade with chopped spring onions.
  11. Switch the flame to high and saute for about 4 to 5 minutes.
  12. Sprinkle red chili powder on top with a pinch of salt and stir fry for a minute.
  13. Add apple vinegar and simmer for about 3 to 4 minutes.
  14. Serve hot with boiled rice.