Sliced Lamb Sauteed With Scallion Shredded Beef Szechuan Style

If you're looking for the real-deal cumin lamb but like you lot've had in Red china, you've come to the right identify! {Gluten free adaptable}

Cumin lamb, originally from Xinjiang cuisine, is such a pop dish that I thought was a Beijing dish growing up. It is simply i of those dishes y'all see everywhere, no matter whether in a small-scale diner or high school deli.

When visiting Cathay for the first time, especially the northern or western part of the country, you might exist surprised at how popular lamb is. As a affair of fact, it is a staple for the Chinese Muslim community, which consists of nearly 20 million people. My family unit serves lamb quite a lot considering my grandma used to make a mean lamb stew. Now, living in the US, where lamb dishes are non very mutual, I melt this dish at dwelling house to satisfy my craving.

Cumin lamb, when done properly, is very addictive. The lamb cubes are crispy on the surface and buttery tender inside. They are coated in a bold spice mix that includes cumin powder, chili pepper, and Sichuan peppercorns. Tossed in a fragrant oil with plenty of aromatics such as ginger, garlic, and onion, the lamb comes out like a flavor bomb that explodes in your rima oris.

If your knowledge of Chinese food is based on Americanized-Chinese-style dishes from takeout restaurants in the US, y'all might be shocked to find out this dish does not contain a stir fry sauce. That's correct! Information technology is a dissimilar type of stir fry that uses dry spices instead of a sauce to season the food. Sometimes Chinese cookbooks call information technology a dry stir fry. It is actually the cooking method that's most popular in the northern role of Cathay, where I grew up.

Achieving the perfect cumin lamb stir fry

Here are some brusque but very important notes to help you cook the real-deal cumin lamb with perfectly cooked meat and a bold flavor.

1. Cut the meat to proper size

Although cutting the lamb into sparse slices is the most pop mode in Chinese restaurants, I stick to cubes when it comes to home cooking. Since the stoves in most home kitchens are not equally powerful every bit those in restaurants, cut the meat this style volition avert overcooking and generate tender meat.

2. Marinate the meat

This might exist the most important step. Non only will the liquid ingredients eliminate whatever gamey flavor from the lamb, they also tenderize the meat over fourth dimension. If y'all have extra time, I highly recommend marinating the meat for an hour or even longer, which will yield ultra-tender lamb.

3. Sear the meat properly

My favorite piece of cookware is a heavy duty carbon steel 12.6-inch frying pan from DeBuyer. Since I have an electric stove at home, I use this pan instead of a wok to make stir fry. It heats upwardly very hot, holds estrus well, and is nonstick when properly seasoned. Instead of stirring the meat constantly, I sear each side until just golden while the inside is slightly pinkish, then set it aside. This style, the meat will be cooked perfectly at the end.

4. Employ a generous corporeality of oil

Information technology might expect like a lot of oil, merely remember, we're cooking a dry stir fry and demand enough of oil to toast the spices and bind the ingredients together. Without plenty oil, the spices will fire hands and stick to the skillet.

five. Add the spice mix at the right time

Don't add the spices as well early, which volition fire them. And not too belatedly, considering we desire to toast the spices with the hot oil and so they are extra fragrant. Nosotros add together them at the cease of the cooking, and go out them in the pan for most 1 minute.

6. Employ plenty of aromatics

Fresh garlic, ginger, and onion are the primal components and brand the lamb extra fragrant. Also, don't be surprised past the huge basin of stale chili peppers. Their purpose is to add olfactory property to the oil, but not spiciness. Brand sure you use balmy Chinese or Korean chili peppers, then the dish won't be too spicy. If you prefer a less spicy dish, add 2 to 3 dried chili peppers instead of the amount listed.

That'southward it! Now you have the surreptitious weapon to recreating the real-deal cumin lamb in your own kitchen. I hope y'all bask the dish every bit much as I do!

More Xinjiang recipes

• Xinjiang Lamb Skewers (新疆烤串, chuar)
• Ding Ding Chao Mian (丁丁炒面, Fried Noodles in Lamb Love apple Sauce)
• Uyghur Lamb Pilaf (Polo, 羊肉抓饭)
• Baked Samosa, 2 Ways (Uyghur Lamb Meat Pie, 烤包子)

If yous give this recipe a try, let the states know! Leave a comment, charge per unit it (in one case you've tried it), and accept a motion-picture show and tag it @omnivorescookbook on Instagram! I'd love to meet what y'all come up with.

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Real-Bargain Xinjiang Cumin Lamb (孜然羊肉)

The real-bargain Chinese cumin lamb stir fry recipe that yields highly addictive results.

{Gluten Free Adaptable}

Grade: Main

Cuisine: Chinese

Keyword: restaurant-style

Prep Fourth dimension: 15 minutes

Cook Time: 10 minutes

Marination Time: xxx minutes

Total Fourth dimension: 55 minutes

• 1 lbs (450 g) lamb leg , cut to ii/3-inch (ane.5-cm) cubes
• one tablespoon soy sauce (or tamari for gluten free)
• 1 tablespoon Shaoxing wine (or dry out sherry for gluten free)
• 1/ii teaspoon salt
• 1/4 cup cornstarch

Stir Fry

• one/iv cup vegetable oil
• 1/two loving cup whole stale Chinese chili peppers (or Korean chili peppers)
• 1/2 onion , sliced
• 1 tablespoon ginger , minced
• five cloves garlic , sliced
• 1 cup cilantro , chopped

Garnish

• Toasted sesame seeds (Optional)

• Combine lamb, soy sauce, Shaoxing wine, and salt in a large bowl. Mix well. Let marinate for at least thirty minutes at room temperature (i hour of marinating fourth dimension is highly recommended), or in the fridge up to overnight.

• Combine the ingredients for the spice mix in a small basin.

• When you lot're ready to cook, drain the extra liquid from the bowl of lamb. Add together the cornstarch. Stir until all the lamb pieces are coated.

• Heat the oil in a large skillet over medium high estrus until hot. Add together the lamb pieces and spread them out with a pair of tongs or chopsticks, so they don't overlap. Let cook without touching until the lesser side turns gilt, i minute or then. Flip the lamb and cook the other side until slightly golden, while the within is still a fleck pink, 30 to 40 seconds. Transfer the lamb to a large plate.

• Your pan should yet accept some oil left in it. If not, add more oil and then there are about 2 tablespoons in the pan. Add the stale Chinese chili peppers, onion, ginger, and garlic. Stir and cook for nigh 1 minute, until the onion but starts to plough tender. Add back the lamb and sprinkle the spice mix all over. Stir immediately to glaze the lamb with spice. Remove the pan from the stove and carefully try one piece of lamb. Sprinkle a bit more salt on it, if needed.

• Add the cilantro and give it a final stir. Transfer everything to a big plate immediately.

• Serve hot with steamed rice.

Serving: one serving , Calories: 333 kcal , Carbohydrates: 13.1 g , Protein: 33.2 one thousand , Fatty: 15.ix grand , Saturated Fatty: iv.iv thousand , Cholesterol: 102 mg , Sodium: 612 mg , Cobweb: 1.ane thou , Sugar: one.3 g

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Source: https://omnivorescookbook.com/cumin-lamb/

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