Archive for the ‘Xinjiang’ Category

* Cumin Lamb Kebabs

Posted on May 26th, 2016 by Linda. Filed under Chinese, Cuisine, Entree, Grill, Lamb, Xinjiang.


cumin lamb kebabs

 

 

 

 

 

 

 

 

 

 

3 lbs leg of lamb, trimmed, cut into bite-size cubes
2 Tablespoons cumin, ground
2 Tablespoons dried mint
1 Tablespoons coriander, ground
1 Tablespoons Sichuan peppercorn, ground
1 Tablespoons fennel, ground
2 teaspoons Hungarian paprika
1/2 teaspoon cayenne, less depending on preference
6 cloves garlic, finely minced
1 Tablespoon + 1 teaspoon kosher salt
1 Tablespoon ground black pepper
1/4 cup EVOO

Some rice bran oil
Disposable chopsticks, soaked

Preparing the lamb:
Toast and grind spices. Mix all the dried spices, garlic, salt, pepper and EVOO together in a small bowl. (Reserve some for vegan option)

Rub lamb kebabs with spice mix. Pass through an instant marinator, or leave to marinade overnight. Skewer with thick bamboo or chopsticks.

Cooking the lamb:
Heat a grill on medium high heat. Grill lamb about 2-3 minutes on each side or until meat is nicely brown and caramelized. Assemble kebabs on a plate and serve with flat bread.

Serves: 8

AddThis Feed Button

.



* Cumin Scented Lamb

Posted on November 14th, 2012 by Linda. Filed under Chinese, Cooking Method, Entree, Lamb, Sear, Sichuan Peppercorn, Xinjiang.


Cumin Scented Lamb Rib Chops

So very good and so very easy to pull together.  This is one of those high ROI dishes.  You will get loads of compliments without breaking a sweat.  If you ever had Xinjiang Kao Yang Rou, this will be very familiar.

Chef’s tip: Serve with some seared shishito or padron peppers (EVOO + salt+ high heat).

8 rack of ribs (1 rack = 8 ribs), cut into riblets
4 Tablespoons cumin, ground
4 Tablespoons dried mint
2 Tablespoons coriander, ground
2 Tablespoons Sichuan peppercorn, ground
2 Tablespoons fennel, ground
1½ Tablespoon Hungarian paprika
1 teaspoon cayenne less depending on preference
12 cloves garlic, finely minced
2 1/2 Tablespoons kosher salt
1½ Tablespoon ground black pepper
½ cup EVOO

Some rice bran oil

Preparing the lamb:
1.    Toast and grind spices.  Mix all the dried spices, garlic, salt, pepper and EVOO together in a small bowl.
2.    Marinate lamb using an instant marinator, or preferably overnight.

Cooking the lamb:
3.    Add ½ tablespoon of oil in cast iron pan over or grill pan on high heat till very hot, almost smoking. Sear the lamb rib chops in small batches, about 3 minutes or until meat is nicely brown and caramelized. Repeat with more oil for remaining meat.  Edge the exposed rib bone towards the edge of the pan to cook the bone.
4.    Assemble lamb on plate and sprinkle over daikon sprouts.

Serves: 15

 

AddThis Feed Button

Tags: , .



* Xinjiang Lamb Mini Pita Pockets

Posted on September 7th, 2008 by Linda. Filed under Appetizer, Bread, Cayenne, Chinese, Cinnamon, Coriander, Course, Dim Sum, Fennel, Lamb, Xinjiang.


On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It’s not what one would typically think of as Chinese foods. The Uyghurs also serve most of their dishes with a chewy flatbread that reminds me of bagel just holeless.

This Xinjiang Lamb Mini Pita Pockets dish takes its inspiration from the flatbread and the grilled leg of lamb that you find in many Xinjiang restaurants.

I think Marco Polo would approve.

Chef’s tip: If you are buying whole lamb loins, freeze it for 20 minutes before cutting. It will help you make really thin slices.

Ingredients:

½ lb of lamb loin (or pre-sliced shabu-shabu lamb)
3 cloves garlic, finely minced
1 tablespoons ground cumin
1 tablespoon dried mint
1½ teaspoons ground fennel
1 teaspoons Hungarian paprika
½ teaspoon cayenne/chile powder, less depending on preference, optional
½ teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola oil
½ cup watercress, daikon sprouts or any peppery micro greens
4 mini pitas

Preparing the lamb:
1. Slice the lamb as thin as possible (alternatively buy the pre-sliced shabu-shabu lamb meat).
2. Mix all the dried spices, salt and pepper together in a small bowl.
3. Marinate lamb with the garlic and spices, for at least 20 minutes, preferably overnight.
4. Cooking the lamb: Add ½ tablespoon of oil in wok or a cast iron pan over high heat till very hot, almost smoking. Sear the marinated meat in 2 batches, about 3 minutes or until meat is nicely brown and caramelized. Repeat with more oil for remaining meat.
Assembling the pockets:
5.  Cut pitas into 2. Stuff pita with 2 tablespoons of spiced lamb and some micro greens.

Serves: 4

AddThis Feed Button

Tags: , , , , .



  • Follow flavrexplosions on TwitterFollow Me on Pinterest
  • Flavor Explosions helps you recreate the mouth-watering, extraordinary cuisines from Asia and experience the gastronomic flavors of the Pacific Rim.

Browse:

Tag Cloud:

Recent Recipes:

News

MISC