Comments on: Real-Deal Xinjiang Cumin Lamb (孜然羊肉) https://omnivorescookbook.com/cumin-lamb/ Modern Chinese Recipes Wed, 14 Feb 2024 17:53:20 +0000 hourly 1 https://wordpress.org/?v=6.4.3 By: Asma https://omnivorescookbook.com/cumin-lamb/comment-page-4/#comment-223271 Wed, 14 Feb 2024 17:53:20 +0000 https://omnivorescookbook.com/?p=14849#comment-223271 5 stars
Thanks. I always went to Uyghur Chinese Restaurant here for years for the lamb, but they are very far, and I never knew how to replicate at home!!! Thanks

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By: Tamio888 https://omnivorescookbook.com/cumin-lamb/comment-page-4/#comment-219487 Tue, 17 Oct 2023 13:08:35 +0000 https://omnivorescookbook.com/?p=14849#comment-219487 4 stars
I used lamb loin, which is normally expensive but I got a good price.
I liked this a lot – used a variety of peppers (bell, nardello, etc) and onions but will likely increase qty and variety of root vegetables next time

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By: Rob R https://omnivorescookbook.com/cumin-lamb/comment-page-3/#comment-219481 Tue, 17 Oct 2023 03:37:54 +0000 https://omnivorescookbook.com/?p=14849#comment-219481 5 stars
Maggie, great recipe.
Just returned from Datong and enjoyed this with a full roasted leg. Not cubed. Wow.
I’m thinking of a Thanksgiving dish here in November.

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By: Adam Bresnick https://omnivorescookbook.com/cumin-lamb/comment-page-3/#comment-216697 Wed, 26 Jul 2023 16:27:53 +0000 https://omnivorescookbook.com/?p=14849#comment-216697 5 stars
This is a truly fantastic recipe! It’s deeply flavorful, beautiful, and not too hard to execute. I doubled the sichuan pepper, as I love the mala effect. And I have made it with chicken thighs to excellent effect, in addition to the original lamb. Yum! Truly addictive!

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By: BillK https://omnivorescookbook.com/cumin-lamb/comment-page-3/#comment-216177 Wed, 05 Jul 2023 19:46:01 +0000 https://omnivorescookbook.com/?p=14849#comment-216177 Took me three tries to nail it but more than worth the effort. What worked for me finally was cutting the lamb and onions into the proper size pieces (the video helped a great deal), marinating the lamb over night, and proper browning of the lamb.

We raise sheep, grow our own peppers, onions, garlic, and cilantro so this recipe is just a joy for me to have figured out. While the Sichuan peppercorns may be optional I highly recommend including them. Your happy tingly mouth will thank you. Thank you so much for sharing

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By: Caroline https://omnivorescookbook.com/cumin-lamb/comment-page-3/#comment-215601 Sun, 04 Jun 2023 08:32:35 +0000 https://omnivorescookbook.com/?p=14849#comment-215601 5 stars
Such a lovely recipe. Yummy!!!

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By: bob https://omnivorescookbook.com/cumin-lamb/comment-page-3/#comment-214828 Tue, 25 Apr 2023 05:14:48 +0000 https://omnivorescookbook.com/?p=14849#comment-214828 5 stars
Ok, so I totally bastardized it and used the flavor-profile to make myself a stir-fried brown rice with ground lamb and a bit of sesame oil because I didn’t have seeds and, you know what? Still good! It’s a good combo of spices, however you do it. Thanks.

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By: Mo https://omnivorescookbook.com/cumin-lamb/comment-page-3/#comment-214476 Sat, 08 Apr 2023 19:09:24 +0000 https://omnivorescookbook.com/?p=14849#comment-214476 5 stars
The best in life, is exactly the dish i ate in a Beijing restaurant. Amazing and easy, the way u write is smooth and u simplify a very complex process to easy to follos steps

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By: Maggie Zhu https://omnivorescookbook.com/cumin-lamb/comment-page-3/#comment-213318 Tue, 21 Feb 2023 16:00:52 +0000 https://omnivorescookbook.com/?p=14849#comment-213318 In reply to TipThief.

I used quite a bit of cornstarch to create a light batter, combined with a bit more cooking oil, you will have a lightly fried lamb (similar to the restaurant style, slightly crispy, but not as crispy as deep fried). It’s totally OK to reduce the cornstarch to 1 tablespoon. The meat will be tender and juicy, but won’t be crispy.

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By: TipThief https://omnivorescookbook.com/cumin-lamb/comment-page-3/#comment-213238 Sat, 18 Feb 2023 22:49:37 +0000 https://omnivorescookbook.com/?p=14849#comment-213238 Hi this all looks amazing, but – 1/4 cup corn starch for a pound of meat? That sounds like way too much. Other recipes for similar dishes usually call for about a TBSP or so

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