Cumin Lamb Recipe - The Washington Post

Chinese chef Peter Chang makes this dish fast and fierce, with color and crunch from dried chili peppers and crisp-tender vegetables. The meat is flavorful because it's marinated briefly and cooked on the bone, and tender because it's pounded a bit. Freshly toasted and ground cumin and a bit of numbing Sichuan peppercorn heat grace

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Chinese chef Peter Chang makes this dish fast and fierce, with color and crunch from dried chili peppers and crisp-tender vegetables. The meat is flavorful because it's marinated briefly and cooked on the bone, and tender because it's pounded a bit. Freshly toasted and ground cumin and a bit of numbing Sichuan peppercorn heat grace the lamb just before it leaves the hot wok.

Serve with steamed rice, if desired.

Refrigerate for up to 4 days.

Maggi seasoning sauce, light soy sauce and Sichuan peppercorns can be found at Asian markets.

The lamb chops need to marinate for at least 15 and up to 30 minutes.

Adapted from chef-restaurateur Peter Chang.

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Ingredients

measuring cup

Servings: 4

Directions

Time Icon Active: 20 mins| Total: 35 mins

  • Step 1

    Place a lamb chop between two pieces of plastic wrap. Pound just enough to flatten the meat to half its original thickness; it should remain attached to the bone. Repeat with the remaining lamb chops.

  • Step 2

    Transfer to a container with a tightfitting lid, along with the Shaoxing wine, soy sauce, oyster sauce, Maggi seasoning, several grinds of white pepper and 1/8 teaspoon of the Sichuan pepper. Massage to coat, then cover and marinate at room temperature for 15 to 30 minutes.

  • Step 3

    In a dry wok or high-sided skillet over medium heat, toast the cumin seeds, shaking the pan to avoid scorching, until fragrant, about 45 seconds. Transfer to a small bowl and let cool completely, then finely grind and return to the small bowl.

  • Step 4

    To the container with the marinating lamb, add the carrot, onion, dried chiles and cilantro, tossing to coat.

  • Step 5

    Return the wok or skillet to medium heat. Once the pan is hot, add the oil, followed by the scallions and cook undisturbed for 1 or 2 minutes, just until lightly browned, then remove the scallions from the pan, leaving as much oil in the pan as possible. (Discard or reserve the scallions for another use, such as a soup or stock.)

  • Step 6

    Add the lamb mixture to the hot scallion oil and increase the heat to high. Stir-fry vigorously, making sure the meat gets evenly seared but is not overcooked, 3 to 5 minutes. Season the lamb chops with the ground cumin and the remaining 1/8 teaspoon of the Sichuan pepper, and continue to stir-fry until the spices are fragrant, about 1 minute.

  • Step 7

    Divide among plates or shallow bowls, garnish with a few more cilantro sprigs and serve with rice, if using.

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    Nutritional Facts

    Per serving (without rice)

    • Calories

      322

    • Fat

      16 g

    • Saturated Fat

      5 g

    • Carbohydrates

      12 g

    • Sodium

      934 mg

    • Cholesterol

      94 mg

    • Protein

      31 g

    • Fiber

      3 g

    • Sugar

      5 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from chef-restaurateur Peter Chang.

    Tested by Bonnie S. Benwick and G. Daniela Galarza.

    Published September 9, 2015

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