Spicy cumin lamb (孜然炒羊肉) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 173) by Jason Wang

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Notes about this recipe

  • ChickenAndRice on December 06, 2021

    I guess I got something wrong, because the cornflour and the oil that the recipe tells you to coat the lamb in turned into a sauce/paste and I wasn't able to brown the lamb at all. The result was still decent, but it certainly wasn't what I/this recipe was going for. I will try it again, but I don't see how combining oil and cornflour can result in anything other than the paste I experienced. I don't understand why you wouldn't instead just fry the meat in the oil. I'll try the recipe again making extra sure to follow it to a tee, but if I get a paste again I'll probably just fry the lamb straight up instead. Edit: I looked up a video of it, and it does seem kinda saucy, so maybe I wasn't too off base here. More incentive to try it again, maybe dial back the cornflour though.

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