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Tuesday, July 28, 2009

When lamb met cumin...

... yumminess ensued. Whenever I am in Beijing, I always get lamb kabobs... the spiciness of the cumin plus the gaminess and tenderness of the lamb... Mmmm... Anyhoo, here is an American version of lamb kabob (or yangrouchuan). Warning: do not follow this recipe as first, I did not have skewers, and second, I did not have a grill... so it is very much a bastardized version.

Step 1: season with plenty of ground and ungrounded cumin

Step 2: sautee the lamb

Step 3: turn off heat and shower lamb with fistfull of chopped cilantro...

Step 4: bon appetite!