... 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!
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