Xinjiang cumin lamb ribs from A. Wong - The Cookbook: Extraordinary Dim Sum, Exceptional Street Food & Unexpected Chinese Dishes, from Sichuan to Yunnan (page 78) by Andrew Wong

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for lamb fat.

  • JoanN on October 13, 2020

    Probably user error that I'm not giving this five stars. Made this with some lamb short ribs I picked up at the farmers market. Probably didn't use enough fat; probably didn't cook them long enough. They were a little bit chewier than I would have liked. Flavor was absolutely spot on. It's just . . . all that fat! Maybe try braising in stock next time and finishing off in broiler?

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