Xinjiang Cumin Lamb Recipe 485
XINJIANG CUMIN LAMB RECIPE - (4.8/5)
Provided by Jaymers
Number Of Ingredients 17
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.
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- Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well. Let marinate for at least 30 minutes at room temperature (1 hour of marinating time is highly recommended), or in the fridge up to overnight.
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- Pad lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade ingredients in a bowl. Set aside and let marinate for 30 minutes.
- Once the lamb has been marinated, heat a wok over medium heat. Add the cumin seeds to the wok and dry toast them until fragrant. Turn off the heat, remove the cumin from the wok, and set aside.
- Now heat the wok over the highest setting until it starts to smoke. Add two tablespoons of oil to coat the wok, and then immediately add the lamb. Sear the meat until it turns brown and starts to crisp slightly. The high heat will sear the meat, but keep it tender as well.
- Now add the cooked cumin seeds, chili, red pepper flakes (or powder), sugar, scallions, cilantro, and salt. Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. Serve hot with plenty of white rice!
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