Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. ½ c neutral oil ¼ c cornstarch After marinating lamb, drain liquid and toss in cornstarch until evenly coated. Thirty five years ago I ate many Uighur and Kirghiz dishes in remote places. The vinegar balances the hot spice and touch of sugar. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. Again, thanks for your site and recipes. Are they the dried peppers? When there was meat available it was usually mutton—and not young delicious lamb. In Xinjiang it was more common to eat this with noodles or naan or chapatti. Hi Lance, thank you so much for your lovely comment and affirmations. This is an AWESOME recipe. *Chinese chili flakes and whole dried chilis may look like similar American ingredients but they have much less heat. Now add the cooked cumin seeds, chili, red pepper flakes (or powder), sugar, scallions, cilantro, and salt. I used leg of lamb, which ended up being a bit too lean. 1 large onion (approximately 1 ½ c), peeled and sliced Whatever you do, find a way to get some lamb fat in the dish. And yes, I prefer lamb to aged mutton. Thank you so much for sharing your cooking tip, Edward. The high heat will sear the meat, but keep it tender as well. Spice them, then pan-fry or grill them. A staple of a night out at a Xinjiang restaurant, … Cumin lamb is a Xinjiang (新疆) dish, similar to Yang Rou Chuan (grilled lamb skewers). I love this dish because it reminds me of those nights we slaughtered skinned and cooked our mutton, those many years ago. It’s so fast and so easy like most recipes on this website!! Looking for more authentic recipes? Now heat the wok over the highest setting until it starts to smoke. Again, delicious. 1 T dark soy sauce So as summer comes to a close, what better time to post this recipe? Should you ever come to the UK, then I can recommend The Silk Road, Camberwell, SE5. Pad lamb dry with paper towel before cutting. Drain about half the oil and add chili peppers, onion, ginger and garlic. Uyghur rice pilaf/Uyghur polu/Uyghur polo 手抓饭. 1.Briefly marinate lamb slices in 1 tablespoon Shaoxing wine and ½ teaspoon salt. Once the lamb has been marinated, heat a wok over medium heat. I have been cooking variations of this dish for three years, and think it is close to a classic Xinjiang style. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Vendors marinate the meat with salt, both whole and ground cumin, white … 1 lb leg of lamb, cut into bite size strips approximately 2 x 1 x ½ inches 2. Can you elaborate? 3. And any aromatic herbs one had. Ingredients: Various online calculators also provide different results, depending on their sources. Method: combine lamb, soy sauce, wine and salt and marinate at least 30 minutes and as long as overnight. 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. The background information you described is useful and interesting. 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 mouth. Grind the Sichuan peppercorns fine and add them to a small skillet with cumin and chili flakes; heat until fragrant and reserve. I love this site and this recipe is excellent. Hope anyone that reads this gives it a try! Now add the cooked cumin seeds, red chili peppers, Sichuan red pepper flakes (or powder), sugar, scallions, cilantro, and salt. Post was not sent - check your email addresses! Made with 4 to 5 pieces of lamb, the skewers are only about 5 inches long, and the meat is no bigger than the thickness of your thumb. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. I have done it Chinese style with rice many times, but now usually serve it on noodles with a little bone broth. Add enough oil to deep-fry the meat, about 1 cup. 1 T grated ginger 2 T cumin seeds Serve hot over rice. Add some hot peppers and plenty of cilantro, and it’s a dish too perfect to ignore. Hear me out. 2.Heat wok until hot. Thanks for sharing it with us! 1 T Shaoxing wine or dry sherry Lamb shoulder is definitely the best cut for this. The addition of a little extra marbling makes all the difference in the flavor and savory quality of the dish. Also almost foolproof in terms of cooking technique. 6 cloves garlic, chopped. 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