Cumin Lamb Recipe

Xinjiang Cumin Lamb The Woks of Life

WebSep 2, 2015 · Cumin Lamb Recipe Instructions. Pad lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade …

Rating: 4.9/5(26)
1. 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.
2. 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.
3. 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.
4. 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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Spicy Cumin Lamb Biang Biang Noodles The Woks of …

WebJan 15, 2017 · Now, get the rest of your ingredients ready. Combine the sliced lamb with 1 tablespoon vegetable oil, 1 tablespoon rice wine, and …

Rating: 5/5(54)
1. First, make the noodle dough. In the bowl of a stand mixer, add the bread flour, salt and water. Combine the mixture with your hands or a fork until it starts to form a scraggly dough. Once the dough has come together a bit, attach the bowl to the mixer fitted with the dough hook attachment, and turn it on low speed (setting “2” on a KitchenAid). Allow the mixer to knead the dough for 20 minutes. By the end, the dough will have formed a ball that: doesn’t stick to the sides of the bowl, is smooth and elastic, and isn’t too dry.
2. You’ll know the dough is done when you can rip off a piece of it and stretch it slowly by a couple inches without it breaking apart. If the dough breaks, knead for another 3-5 minutes (to allow the dough to absorb more moisture). If it still won’t stretch, try adding a tablespoon of water and kneading by hand to incorporate the water. Then transfer it to the mixer once again and allow the dough hook to do its work for another 5 minutes. You need to give the dough time to absorb the moisture uniformly.
3. If, on the other hand, your kitchen is humid and the dough is a bit sticky, sprinkle in some more flour and knead for another 3-5 minutes.
4. Once the dough has reached the right consistency, cover it with plastic wrap or an overturned bowl (as long as the bowl is not touching the dough) and allow it to rest for 1 to 2 hours.

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