Spicy Cumin Lamb (slightly altered from Xi'an Famous Foods)

Spicy Cumin Lamb (slightly altered from Xi'an Famous Foods)

from ethanchlebowski.com
15 min

Anthony Bourdain once described eating this burger from Xi'an Famous foods as quote: "hitting me right in the pleasure zone" and I could not agree more. It's aromatics with browned lamb that is perfectly spiced and enveloped in a warm crisp roll.

Ingredients

  • 454 g (1 lb) boneless lamb leg or lamb stew meat or ground lamb
  • 8 g salt (1.5 tsp)
  • 15 g (2 tbsp) cornstarch
  • 30 g ( 2 tbsp) neutral oil for wok frying
  • 1 scallion, sliced
  • Knob of ginger, grated
  • 2 garlic cloves, grated
  • 10 g (2 tbsp) ground cumin seeds
  • 5 g (1 tbsp) Chinese dry red chile powder (substitute: Cayenne)
  • 1/4 red onion, sliced
  • 1 longhorn or thai chile pepper, sliced (optional)
  • Pinch of MSG (optional)

Directions

  1. 1

    Slice the lamb into thin pieces roughly 1/8 inch (3 mm) thick. Add the sliced lamb to a mixing bowl with the salt, cornstarch. Mix together with your hands.

  2. 2

    Set a wok over high heat. Add 30 grams of the oil. Once shimmering just below the smoke point, add the scallion, ginger, and garlic. Stir fry for 30 seconds until fragrant, being careful not to burn. Immediately add the lamb and stir fry until it has developed nice browning on the exterior, about 5 minutes.

  3. 3

    Turn the heat to low, add the cumin, chile powder, onions, longhorn pepper. Stir everything to combine, cook for one more minute. Taste it, add a pinch of msg if using.

  4. 4

    Serve on top of noodles, over rice, or in a bread roll with the pickled onions and cilantro