Crispy Lamb With Cumin, Scallions and Red Chiles

Crispy Lamb With Cumin, Scallions and Red Chiles

  • Cook: 30M
Crispy Lamb With Cumin, Scallions and Red Chiles

Crispy Lamb With Cumin, Scallions and Red Chiles

Ingredients

  • Meat

    • 1 lb Leg of lamb or lamb shoulder, boneless
  • Produce

    • 2 inch 2 tablespoons whole dried red chile peppers, whole dried
    • 4 Scallions
  • Refrigerated

    • 1 tbsp Egg white
  • Baking & Spices

    • 1/2 tsp Black pepper
    • 2 tsp Cornstarch
    • 1 tsp Salt
  • Oils & Vinegars

    • 1 Sesame oil
    • 3 tbsp Vegetable oil
  • Nuts & Seeds

    • 2 tbsp Cumin seeds
  • Beer, Wine & Liquor

    • 1 tbsp Rice wine or dry sherry
  • Time
  • Cook: 30M

Found on

cooking.nytimes.com

cooking.nytimes.com

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Title:

Crispy Lamb With Cumin, Scallions and Red Chiles Recipe

Descrition:

Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.

Crispy Lamb With Cumin, Scallions and Red Chiles

  • Meat

    • 1 lb Leg of lamb or lamb shoulder, boneless
  • Produce

    • 2 inch 2 tablespoons whole dried red chile peppers, whole dried
    • 4 Scallions
  • Refrigerated

    • 1 tbsp Egg white
  • Baking & Spices

    • 1/2 tsp Black pepper
    • 2 tsp Cornstarch
    • 1 tsp Salt
  • Oils & Vinegars

    • 1 Sesame oil
    • 3 tbsp Vegetable oil
  • Nuts & Seeds

    • 2 tbsp Cumin seeds
  • Beer, Wine & Liquor

    • 1 tbsp Rice wine or dry sherry

The first person this recipe

cooking.nytimes.com

cooking.nytimes.com

188 0

Found on cooking.nytimes.com

NYT Cooking

Crispy Lamb With Cumin, Scallions and Red Chiles Recipe

Dongbei cai is the food of Northeast China Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows Lamb is considered a Northern taste and excessively “strong” by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.