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Found on cooking.nytimes.com
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
Produce
Refrigerated
Baking & Spices
Oils & Vinegars
Nuts & Seeds
Beer, Wine & Liquor
The first person this recipe
Found on cooking.nytimes.com
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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.