Tag: lamb
Xinjiang Cumin Lamb
Xinjiang Cumin Lamb
North Western China has a Muslim population of about 20 million; where lamb is quite popular. Cumin lamb is one of the more commonly eaten lamb dishes. Cubes of lamb are stir fried with onions, garlic, ginger, and dried red chilies. The lamb is seasoned with cumin, Sichuan peppercorns, and chili flakes; ready in under 10 minutes.
Ingredients
- 1 lb boneless leg of lamb cut into cubes
- 1 tbsp light soy sauce
- 1 tbsp shaoxing cooking wine
- 1/2 tsp salt
- 1/4 cup cornstarch
Spice Mix
- 2 tbsp ground cumin
- 2 tsp chili flakes
- 1/2 tsp sugar
- 1/4 tsp ground Sichuan peppercorns
Stir Fry
- 1/4 cup vegetable oil
- 1/2 cup dried Sichuan chilies
- 1/2 medium white onion sliced
- 6 garlic cloves sliced
- 1 tbsp ginger minced
- 1 cup cilantro roughly chopped
Garnish
- toasted sesame seeds
Instructions
- Marinate the lamb with the soy sauce, cooking wine and salt for 30 minutes.
- Pour out the liquid and coat the lamb in cornstarch.
- Heat up 2 tbsp of cooking oil in a sauté pan or wok over medium high heat. Add the lamb, sautéing for a minute a side. Remove from the pan.
- Pour in the rest of the cooking oil. Sauté the onion, ginger, garlic, and dried chilies for 1 minute.
- Add the lamb back into the pan. Season with the spice mix. Sauté for 1 minute.
- Turn off the heat. Stir in the cilantro.
Lamb Seekh Kabobs
Lamb Seekh Kabobs
Like many South and Western Asian countries, Pakistan has their version of ground meat kababs. Seekh kabobs consist of heavily seasoned ground lamb or beef formed around skewers. They can be either grilled or broiled, only taking 10-12 minutes to cook. Serve the kabobs with cucumbers, tomatoes, yogurt sauce, and parathas.
Equipment
- metal skewers
Ingredients
- 1 lb ground lamb or ground beef
- 1/2 medium red onion finely chopped
- 1 cup cilantro finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 2 bird’s eye chilies finely chopped
Spice Blend
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1 whole clove
- 1 bay leaf
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tsp salt
- 1 tsp sugar
Instructions
- Grind the whole spices in a spice grinder. Combine with the rest of the spices.
- Mix together all of the ingredients. Let rest in the refrigerator for an hour.
- Depending on the size of the kabobs you’re looking for, portion out the lamb into 4-6 servings. Thread the wads of the meat onto a metal skewer. Turn on your oven’s broiler. Place the kabobs on a rack on a baking sheet lined in foil.
- Broil the lamb kabobs for 6 minutes a side. Let rest for 5 minutes.
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
Parsi Kheema Per Eeda (Spiced Lamb with Eggs)
If I was asked what my favorite thing to eat for breakfast, I’d tell spicy ground lamb with runny eggs served with parathas. This is that good. Last meal type of good. Ground lamb is cooked with onions, chili/ginger/garlic paste, turmeric, and Kashmiri chili powder. Then it is simmered with tomatoes. Eggs are cracked into the stewed ground lamb and simmered until the whites are set. It’s very similar to shakshuka eaten in the Middle East and Northern Africa. Serve the kheema with parathas to sop up the gravy.
Servings: 2
Equipment
- mortar and pestle
Ingredients
- 2 tbsp ginger chopped
- 5 garlic cloves chopped
- 5 green chilies
- 3 tbsp water
- 1 lb ground lamb
- 3 tbsp vegetable oil
- 1/2 medium red onion finely chopped
- 1/2 tsp ground turmeric
- 1/4 tsp Kashmiri chili powder
- 4 oz cherry tomatoes sliced in half
- 1 tbsp tomato paste
- 1 cup water
- 1 tbsp vinegar
- 1 tbsp brown sugar
- salt to taste
- 4 large eggs
Garnish
- cilantro chopped
Instructions
- In a mortar, pound the garlic, ginger, 2 green chilies, and 3 tbsp of water into a paste.
- Mix in 1 tbsp of the paste with the ground lamb.
- Heat up cooking oil in a large sauté pan over medium high heat. Sauté the onions for 8 minutes.
- Stir in the paste. Fry for 2 minutes.
- Add in the ground lamb. Cook for 8 minutes, breaking up any large clumps.
- Season with turmeric and Kashmiri chili powder. Cook for 2 more minutes.
- Add in the tomato paste, cherry tomatoes, and the rest of the green chilies cut lengthwise in half. Cook for 5 minutes. Season with salt.
- Pour in the water. Cover. Reduce the heat to medium low and simmer for 15 minutes.
- Stir in the vinegar and brown sugar. Crack in the 4 eggs. Cover and simmer for 5 minutes.
- Garnish with chopped cilantro.
