Learn how your comment data is processed. Various online calculators also provide different results, depending on their sources. They sold by street vendors all over China … Heat oil just until a test piece sizzles (300° F or 150°C; it should not be hot enough to brown the meat). Cumin and lamb is a flavor match made in heaven. And any aromatic herbs one had. Grind the Sichuan peppercorns fine and add them to a small skillet with cumin and chili flakes; heat until fragrant and reserve. Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. According to TCM (Traditional Chinese Medicine), lamb’s benefits include: expelling dampness from the body, warming the blood, and improving your overall Qi. Dedicated to preserving disappearing recipes and traditions, her specialty is all things traditional, from mooncakes to home-style stir-fries. I love this dish because it reminds me of those nights we slaughtered skinned and cooked our mutton, those many years ago. Lamb shoulder is definitely the best cut for this. Now add the cooked cumin seeds, red chili peppers, Sichuan red pepper flakes (or powder), sugar, scallions, cilantro, and salt. I love this site and this recipe is excellent. Place the leg of lamb into a large saucepan with 3 -4 litre of water – ensure the water level is just cover the lamb. Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. Stir fry for about a minute until the onions are just beginning to wilt. I’ve got a rack of lamb rib chops I’m going to cook tonight. With my favorite place closed due to COVID-19, I tried to replicate it by tweaking an excellent recipe from Omnivore’s Cookbook: lots more onions, and whole toasted cumin seed instead of ground. Thank you so much for sharing your cooking tip, Edward. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! TheWoksofLife.com is written and produced for informational purposes only. Method: combine lamb, soy sauce, wine and salt and marinate at least 30 minutes and as long as overnight. They are coated in a bold spice mix that includes cumin powder, chili pepper, and Sichuan peppercorns. Should I divide all the quantities in half or just the lamb? Turn off the heat, remove the cumin from the wok, and set aside. This recipe works with goat meat too. What we do is buy lamb loin … Perhaps it needed to be reseasoned to your taste at the end? 1 T dark soy sauce Set aside and marinate for 30 minutes. Hi Lance, thank you so much for your lovely comment and affirmations. Looking for more authentic recipes? It’s so fast and so easy like most recipes on this website!! I have done it Chinese style with rice many times, but now usually serve it on noodles with a little bone broth. I agree. Again, delicious. ½ t Sichuan peppercorns Fun fact, most Shanghainese people don’t like lamb—I used to be one of them, I’m ashamed to admit. Hi Eric, you should try this spice mix with your rib chops. Great recipe. And yes, I prefer lamb to aged mutton. Born in Shanghai, she arrived in the U.S. at age 16. As an Amazon Associate I earn from qualifying purchases. I’ve seen it most often at authentic Hunan, Sichuan, and Chinese halal restaurants. Learn how your comment data is processed. Excellent, so glad you’ve tried the recipe :-). ¼ c dried Chinese chili peppers, cut into thirds with scissors* Serve hot with plenty of white rice! And I added a splash of Chinese black vinegar right after I added the rest of the ingredients in step 4, and boy does that tie everything else up amazingly. For the spice mix: Hello. This site uses Akismet to reduce spam. Sorry, your blog cannot share posts by email. The addition of a little extra marbling makes all the difference in the flavor and savory quality of the dish. 2.Heat wok until hot. Hear me out. I always add a little chinkiang vinegar to this dish.