Xinjiang Cumin Lamb Recipe 485 Food

XINJIANG CUMIN LAMB RECIPE - (4.8/5)

Steps:

• 1.Briefly marinate lamb slices in 1 tablespoon Shaoxing wine and ½ teaspoon salt. 2.Heat wok until hot. Add enough oil to deep-fry the meat, about 1 cup. Heat oil just until a test piece sizzles (300° F or 150°C; it should not be hot enough to brown the meat). 3. Fry lamb slices until they are just cooked through, then remove and let drain on paper towels. (If you choose not to deep-fry the lamb, shallow fry and pour off all of its fat before proceeding.) 4.Clean wok and return to heat until hot. Add 3 tablespoons fresh oil and heat until hot. Add green pepper, flipping and stirring until it starts to wilt. 5. Add white onion, flipping and stirring until it starts to wilt. 6. Add the garlic, green onions and fresh chili peppers and stir-fry on high heat until the onions just start to brown along the edges. 7. Add dried red chilies, cumin seeds and Sichuan peppercorns and stir-fry until fragrant. 8. Add back the lamb slices and cook briefly, mixing them in with the aromatics. 9. Add cumin powder, Shaoxing wine, soy sauce and dark soy sauce and stir-fry vigorously to combine. 10. Add cilantro and mix through. 11. Remove to platter and garnish with a bit more cilantro.

GRILLED XINJIANG LAMB KEBABS

Steps:

• Beat the egg with the cornstarch in a large bowl. Toss in the lamb so that all the cubes are coated, and refrigerate for 1 hour.
• Prepare a medium fire in a charcoal or gas grill and oil the grill grates. Dry-roast the cumin and coriander seeds in a skillet over medium heat just until you smell the spices aroma; be careful not to let them burn.
• Then immediately remove the skillet from the heat and let cool. In a mortar and pestle or a coffee grinder, grind the seeds into a coarse powder.
• Mix the powder with the salt and chili powder until well combined.
• Thread 5 cubes of lamb onto each skewer and rub the spice mixture all over the meat. Brush the tops of the skewers with the oil.
• Grill the skewers until they are crusty and brown on the outside and medium-rare on the inside. Serve the kebabs with a side of yogurt for dipping.

XINJIANG SPICE MIX

Steps:

• Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
• Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
• Stir in remaining ingredients.