I've been super delinquent in posting over the last few months, so now I'm starting to clear out a recipe backlog.
First up, last night's tremendously successful venture into the world of making homemade spicy Chinese food (usually m's domain): cumin lamb! (And the blog's first photo!)
Recipe from serious eats.
3 tablespoons whole cumin seeds
2 tablespoons whole sichuan peppercorns
12 dried Chinese red chilis
3 medium cloves garlic, minced (recipe called for about 1 tablespoon, but I went a little heavy on it)
1.5 lbs. lamb leg, trimmed of gristle, sliced into 1/4-inch thick pieces (approx. 1-in. by 2-in.)
1 tablespoon soy sauce
1/4 c. vegetable oil
1 medium onion, cut pole-to-pole into 1/2-inch slices
3 stalks celery, ends/tops trimmed, sliced lengthwise into thirds and crosswise into 2-ish segments
kosher salt
1 bunch cilantro, leaves and tender stems only
1. Heat cumin seeds, peppercorns, and chilis in a large skillet over medium-high heat, tossing constantly until fragrant, for about 2-3 minutes. Transfer to a bowl and transfer chilis into separate small bowl.
2. Transfer cumin and sichuan peppercorns into spice grinder (or mortar and pestle) and grind until roughly crushed but large pieces still remain.
3. Transfer spices into a medium bowl, add the garlic, and mix. Add lamb and soy sauce and mix with hands until it's thoroughly coated. Set aside.
4. Heat 1 tablespoon of oil in a wok over high heat until smoking. Add the onion and celery and cook, stirring occasionally until lightly charred and tender, about 3-5 minutes. Transfer to a bowl. Heat 2 more tablespoons of oil until smoking. Add half of lamb and cook without moving it for a minute. Continue cooking while stirring and tossing until lightly cooked (but still pink in spots) for about 1 minute. Transfer cooked lamb to large bowl. Repeat with 1 more tablespoon of oil and remaining lamb, adding cooked lamb to same bowl. Return wok to high heat until smoking. Return vegetables and lamb to wok and cook, stirring and tossing until the lamb has a little bit of a crust, for about 2 more minutes. Add chilis and cook, tossing constantly, for 30-seconds or so. Season to taste with salt.
5. Transfer to a plate and top with cilantro. Serve immediately.*
* And ideally, make enough so there are leftovers for lunch the next day.
First up, last night's tremendously successful venture into the world of making homemade spicy Chinese food (usually m's domain): cumin lamb! (And the blog's first photo!)
Recipe from serious eats.
3 tablespoons whole cumin seeds
2 tablespoons whole sichuan peppercorns
12 dried Chinese red chilis
3 medium cloves garlic, minced (recipe called for about 1 tablespoon, but I went a little heavy on it)
1.5 lbs. lamb leg, trimmed of gristle, sliced into 1/4-inch thick pieces (approx. 1-in. by 2-in.)
1 tablespoon soy sauce
1/4 c. vegetable oil
1 medium onion, cut pole-to-pole into 1/2-inch slices
3 stalks celery, ends/tops trimmed, sliced lengthwise into thirds and crosswise into 2-ish segments
kosher salt
1 bunch cilantro, leaves and tender stems only
1. Heat cumin seeds, peppercorns, and chilis in a large skillet over medium-high heat, tossing constantly until fragrant, for about 2-3 minutes. Transfer to a bowl and transfer chilis into separate small bowl.
2. Transfer cumin and sichuan peppercorns into spice grinder (or mortar and pestle) and grind until roughly crushed but large pieces still remain.
3. Transfer spices into a medium bowl, add the garlic, and mix. Add lamb and soy sauce and mix with hands until it's thoroughly coated. Set aside.
4. Heat 1 tablespoon of oil in a wok over high heat until smoking. Add the onion and celery and cook, stirring occasionally until lightly charred and tender, about 3-5 minutes. Transfer to a bowl. Heat 2 more tablespoons of oil until smoking. Add half of lamb and cook without moving it for a minute. Continue cooking while stirring and tossing until lightly cooked (but still pink in spots) for about 1 minute. Transfer cooked lamb to large bowl. Repeat with 1 more tablespoon of oil and remaining lamb, adding cooked lamb to same bowl. Return wok to high heat until smoking. Return vegetables and lamb to wok and cook, stirring and tossing until the lamb has a little bit of a crust, for about 2 more minutes. Add chilis and cook, tossing constantly, for 30-seconds or so. Season to taste with salt.
5. Transfer to a plate and top with cilantro. Serve immediately.*
* And ideally, make enough so there are leftovers for lunch the next day.
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