In season当季Chinese中式
Cumin Lamb孜然羊肉
A 4-serving recipe with a 30-minute beginner workflow, exact seasoning and visible checkpoints.羊肉配洋葱、孜然和辣椒快炒，香料裹住肉片，趁热吃更香。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
- Freeze 1 lb / 450 g boneless lamb leg or shoulder 15 minutes, then slice 3 mm thin across the grain and toss with 1 tbsp soy sauce, 1 tbsp cornstarch and 1 tsp oil; rest 10 minutes. Measure 1½ tbsp cumin (whole seeds or ground), 2 tsp red chili flakes (½ tsp for mild), ½ tsp fine salt and 3 tbsp neutral oil. Slice 1 onion. Chop ½ cup cilantro.1磅（450克）去骨羊腿或羊肩冷冻15分钟，逆纹切3毫米片，拌1大匙酱油、1大匙淀粉、1小匙油，静置10分钟。量1½大匙孜然（整粒或粉）、2小匙辣椒碎（怕辣½小匙）、½小匙细盐、3大匙中性油。1个洋葱切丝。切½杯香菜。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
- Prepare 4 cups hot cooked rice before starting the main dish. If starting from dry rice, follow its package directions and yield. Reheat refrigerated cooked rice to 165°F (74°C).主菜开做前备好4杯热熟米饭。若用生米，按包装的煮法和出饭量提前煮好；冷藏米饭复热中心到165°F (74°C)。
Ingredients食材
- Lamb羊肉1 lb磅
- Cumin孜然1.5 tbsp大勺
- Red chili flakes辣椒碎2 tsp小勺
- Onion洋葱1
- Soy sauce酱油1 tbsp大勺
- Cornstarch玉米淀粉1 tbsp大勺
- Cilantro香菜0.5 cup杯
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）10 tsp小勺
- Cooked white rice熟白米饭4 cups杯
- Fine salt细盐0.5 tsp小勺
Method做法
Toast the cumin in a dry 30-cm skillet, then tip it into a bowl; lightly crush any whole seeds.
孜然倒进干锅里烘一下，然后倒进碗里；整粒的稍微压碎。
The spices smell toasted, and aren't smoking.香料出香味，但别冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If spices darken or smell burnt, discard and start again; burnt spice is bitter.香料变黑或焦味就倒掉重来，焦香料发苦。
Heat 1½ tbsp oil in the skillet until it shimmers. Sear half the lamb in a single layer for 2 minutes, then move it to a plate and repeat with the rest.
锅里放1½大匙油，烧到油面晃动。先下一半羊肉，摊成一层煎2分钟，盛出来；剩下的也一样煎。
The thickest part of the lamb reads 160°F (71°C) on a food thermometer — color alone isn't proof.用食品温度计测羊肉最厚的地方，到160°F (71°C)才行，不能只看颜色。
Common mistake & quick fix容易错在哪，怎么补救
If below the target, keep cooking in 2-minute increments and measure again; clean the thermometer before checking cooked food.温度未达标时，每次继续加热2分钟再测；测熟食前先清洁探针。
Stir-fry the onion in the same pan.
就用这个锅，把洋葱炒一炒。
A fork slides into the largest piece with no resistance.叉子能轻松扎透最大那块洋葱。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Return all the lamb to the pan with the cumin, chili flakes, and salt and toss to coat. Turn off the heat and fold in the cilantro.
羊肉全倒回锅里，加孜然、辣椒碎和盐，翻匀。关火，再拌进香菜。
The lamb is coated in spices and smells strongly of cumin.羊肉裹满香料，孜然味很冲。
Common mistake & quick fix容易错在哪，怎么补救
Spices burn fast here: toss constantly and do not exceed 1 minute.香料这一步易焦，不停翻，别超过1分钟。
Divide among 4 bowls and serve.
分到4只碗里，上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Lamb羊肉Rich, slightly gamy; pairs with rosemary, garlic, cumin. Trim thick fat caps.味浓略膻，配迷迭香、蒜、孜然最好。厚脂肪可修掉。
Cumin孜然Toast whole seeds in oil until fragrant before adding the rest.整粒先下油爆香，再加其他。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
Soy sauce酱油Umami and salt in one. Low-sodium versions cut ~40% salt.鲜和咸一次到位。低钠款少约四成盐。
Cornstarch玉米淀粉Thickens sauces glossy and crisps coatings. Mix with cold water first to avoid lumps.玉米淀粉让酱汁浓稠发亮、裹粉更脆。先用冷水调开防结块。
Cilantro香菜Fresh, citrusy; stems carry the most flavor—chop them in too.清新带柑橘味；茎最香，一起切进去。
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）
Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
- Wok or 30-cm skillet, sharp knife, food thermometer炒锅或30厘米锅、快刀、食品温度计
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (stir-fried greens, smashed cucumber), ¼ this dish, ¼ rice or noodles.均衡一盘：½蔬菜（炒青菜、拍黄瓜）、¼这道菜、¼米饭或面。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。