Cumin lamb is one of those dishes I almost always order when I see it on a menu, and I’m pretty happy with this NYT recipe (it was a little spicy for John, though the spicy broccoli I made on the side probably didn’t help matters). This is really easy to make, provided you have a coffee grinder for the spices. Excuse (or don’t) my massively dirty stove.
- 1 tbsp whole cumin seeds
- 2 tsp Sichuan peppercorns
- 1 pound boneless lamb (I probably used closer to 3/4 pound after I cut mine off the bone)
- 1 teaspoon ground cumin
- ¾ teaspoon kosher salt
- 4 to 8 dried red chiles (I instead used a serrano pepper, sliced, and some red pepper flakes
- 1 large white onion
- 1 bunch (about 8) scallions, trimmed
- 2 tablespoons peanut oil (I used coconut oil)
- 3 large garlic cloves, finely chopped
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons Chinese cooking sherry (Shaoxing rice wine) or dry sherry
- 2 cups fresh cilantro, leaves and stems
Toast cumin seeds and peppercorns in a skillet. Transfer to a spice grinder and grind.
Slice lamb into small pieces. Toss with toasted spices, cumin, salt and red pepper flakes.
Heat oil in pan. Sautee onions and white scallions until charred but still firm. Remove from pan. Add a bit more oil. Cook lamb, garlic and serrano until browned. Add soy sauce and wine and cook until most of the sauce is cooked away. Stir back in onions, add scallion greens and cilantro, and serve over rice.