Cumin Lamb

Bahan-bahan

Marinate

• 2T Cumin powder

• 2t Chili flakes

• 1/2t Sugar

• 1/4t Sichuan peppercorn, grounded (optional)

• 1/2C XiaoShin wine (Chinese cooking wine)

Stir fry

• 4T Vegetable oil

• 1/2C Dried chili peppers

• 3T Cumin seeds

• 1 Small white onion , sliced

• 1 thumb ginger , minced

• 5 cloves garlic , sliced

• 1C Cilantro , chopped

• 1/2 Green bell peppers, sliced

• 1/2 Red bell peppers, sliced

• 1lb Sliced lamb (hot pot style)

• 1T Cornstarch slushy (optional)

Arahan

• Marinate lamb in the mix, massage it for a couple minutes, cover, let sit for 10 mintues

• In a hot pan, dry toast the cumin seed until fragrant. Sit aside.

• Stir fried the onions in the same pan w/ oil, until slightly soften. Add ginger, garlic, green/red bell peppers, and chili pepper, cook for 30 seconds or so, till the peppers are slightly done.

• Add cumin, lamb, and marinade, cook until done. Add cornstarch slush for a thicker sauce to coat.

• Garnish with/ chopped cilantro & sesame seeds.

Nota

• Traditionally this is made w/ lamb chunks, but I switched it to sliced lamb for quick cooking. If use lamb chunks, you will need to sear the meat 1st, remove, cook the vegetables then combine them together.

• I normally just throw in the marinade sauce then thicken it w/ 1T cornstarch slush for a thick coating sauce. Or you can add the cornstarch to the lamb as part of marinade and just cook it like so. It will give you softer lamb (if you had purchased a less marbled cut) and thicken the sauce as well

• Omit the chili pepper for a kid friendly version.

• I toast the cumin seeds then powdered 1/2 of it for marinade right before cooking for a maximum cumin flavor.

• Don’t like lamb? You can sub hotpot style cut of beef or pork.