chinese

Xinjiang Cumin Lamb Skewers with Flatbread Croutons

This stir-fried dish pairs lamb leg, thinly sliced with flatbread or naan, torn into bite pieces, cumin seeds and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

31 g Protein

33 g Carbohydrates

45 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

153g lamb leg, thinly sliced 390 kcal
49g flatbread or naan, torn into bite pieces 135 kcal
10g vegetable oil 88 kcal
2g cumin seeds 8 kcal
4g garlic, minced 6 kcal
8g soy sauce 6 kcal
6g rice vinegar 1 kcal
4g cornstarch 15 kcal
1g dried chili flakes 3 kcal

Cooking instructions

cumin seeds
Toast cumin seeds in a dry skillet over medium heat until fragrant, 1 minute, then crush lightly.
lamb legcumin seedsgarlicsoy saucecornstarchdried chili flakes
Toss lamb with crushed cumin, chili flakes, garlic, soy sauce, and cornstarch; rest 10 minutes.
lamb legvegetable oil
Heat oil in a wok or skillet over high heat. Sear lamb in a single layer until browned and just cooked, 3-4 minutes total.
flatbread or naan
Add flatbread pieces and stir-fry 1-2 minutes until crisped and coated in drippings.
soy saucerice vinegar
Finish with vinegar; taste and adjust saltiness with a splash more soy sauce if needed. Serve hot.