Cumin Lamb
This Zhejiang-style Cumin Lamb features a tender texture, fresh, spicy, salty, and savory flavors, and a rich cumin taste.
Ingredients
lamb (sliced)
300 g
cumin
15 g
bamboo shoot slices
50 g
oil (about 75 g used)
1500 g
cooking wine
20 g
salt
1 g
sugar
15 g
egg
30 g
MSG
7 g
chili paste
30 g
water starch
50 g
sesame oil
10 g
broth
a pinch
flour
a pinch
Instructions
1
Step 1
Place the sliced lamb in a bowl. Add the egg, starch, and flour, and mix well to form a batter.
2
Step 2
Heat oil in a wok. When the oil is about half-hot, add the lamb slices and spread them apart, then add the bamboo shoot slices and pour everything out together. Leave a little oil in the wok, add the chili paste, salt, sugar, MSG, cooking wine, cumin, and broth. Return the lamb and bamboo shoots to the wok, toss to combine, thicken with a little starch slurry, drizzle with sesame oil, and serve immediately.
