CUMIN LAMB STIR-FRY
Fragrant, intense and full of fiery chile, this lamb stir-fry isn't for the timid eater. For the most authentic flavor, it's worth your while to seek out Sichuan peppercorns, which have a woodsy, tongue-numbing, camphor quality. (They are available at specialty spice markets, in Chinatown, or online.) You can substitute regular black peppercorns, but you won't get the same punch. If you're not a lamb-lover, you can also try this with lean beef. Serve this over white or brown rice to cut the heat, with a side of sliced cucumbers dressed with sesame oil and salt for freshness.
Provided by Melissa Clark
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.
- Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.
- Peel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.
- Heat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.
- Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 41 grams, Carbohydrate 10 grams, Fat 86 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 41 grams, Sodium 496 milligrams, Sugar 3 grams
GRILLED LAMB WITH SCALLION PANCAKES
Here is a recipe for grilled lamb inspired by Northern China. It's treated to a five-spice and soy sauce rub, and served, in a nod to Peking duck, with cucumbers, hoisin sauce and pancakes. The pancakes are not the typically thin crepes served for wrapping slices of Peking duck. Instead they are classic scallion pancakes, a dim sum item usually eaten alone. Here they're spread with hoisin sauce and topped with slices of lamb and cucumber. Alternatively, you could serve the pancakes like tortillas, to wrap around the lamb, taco-style. Either way, it's party food.
Provided by Florence Fabricant
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Marinate the meat: Brush the lamb with soy sauce and coat with five-spice powder. Set aside for 1 hour at room temperature.
- Make the pancakes: Whirl the flour and salt in a food processor. Boil 1 cup water. With the machine running, slowly pour the water in through the feed tube. Process briefly to form a smooth dough. Remove from the processor to a lightly floured work surface. Knead briefly. Cover with plastic wrap and let rest for 1 hour.
- Divide dough in 8 pieces. On a lightly floured surface, roll each piece into a thin 10-inch round. Brush each round with sesame oil and scatter with scallions. Roll up each round into a tight cylinder, then coil each cylinder around like a bun. Slightly flatten each bun, then roll each into a round pancake about 6 inches in diameter. Set aside, covered with a towel.
- Light a grill or broiler for medium heat. Grill or broil the lamb, turning once, until desired degree of doneness, about 12 minutes per side for medium-rare. It's an uneven cut, so you might remove some parts as they are done. Let rest 20 minutes before slicing.
- Shortly before serving, heat 2 teaspoons vegetable oil in a small skillet on medium. Fry the pancakes one at a time, turning, until lightly browned a minute or so per side, adding more oil as needed. Stack cooked pancakes and wrap them in foil. If using a grill, place the pancakes to one side, away from direct heat to keep warm.
- Thinly slice the lamb and arrange it on a platter. If serving the dish like tacos, cut the slices in 2-inch pieces. Stack the pancakes to one side of the platter. Pile cucumber slivers in a mound on the platter, and serve with hoisin sauce.
BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER
For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.
Provided by Mark Bittman
Categories dinner, quick, main course
Time 2h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
- Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram
GRILLED SCALLION LAMB
Here is a somewhat different take on lamb kebabs for the grill. The meat is bathed in a spicy-cool Asian marinade and threaded on skewers with whole scallions placed crosswise so all can be seared together. My butcher suggested top round of lamb, a cut I had never used, but he knew what he was talking about: It was excellent, lean and tender. The scallions become lightly charred and smoky. Romesco, the Spanish pepper, tomato and nut emulsion that's often served as a dip for grilled baby leeks, would be a perfect sauce alongside.
Provided by Florence Fabricant
Categories skewers and kebabs, main course
Time 3h45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut lamb in 2-inch chunks; you should have about 20 pieces. In a bowl, combine 2 tablespoons oil with ginger, five-spice, cumin, pepper, salt, fish sauce, soy sauce and juice of 2 limes. Add lamb, mix to coat well and set aside at room temperature 3 hours.
- Trim scallions of roots and outer layer of white and cut back green so scallions are 6 to 8 inches long. Coat with remaining oil and set aside. Light grill. Thread meat on long skewers, alternating each chunk of meat with a scallion by running skewers through the center of the scallions crosswise so the scallions stick out on either side of the skewer. Brush meat and scallions with some of remaining marinade.
- Grill skewers of meat and scallions close to your source of heat, basting occasionally with marinade. Turn skewers once or twice, about 5 minutes per side, depending on the heat of the grill, until lamb is medium-rare and scallions are lightly charred. Arrange skewers on a platter and serve with wedges of remaining lime.
Nutrition Facts : @context http, Calories 496, UnsaturatedFat 21 grams, Carbohydrate 13 grams, Fat 35 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 759 milligrams, Sugar 3 grams
CRISPY LAMB WITH CUMIN, SCALLIONS AND RED CHILES
Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds - a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively "strong" by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, one pot, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
- Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
- Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
- Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams
CHINESE SCALLION LAMB
Provided by Dorothy Lee
Categories Lamb Onion Stir-Fry Quick & Easy Soy Sauce House & Garden
Yield Serve immediately to 4
Number Of Ingredients 4
Steps:
- Slice lean lamb thinly across the grain, discarding all gristle. Toss with soy sauce and allow to stand 10 minutes. Cut scallions diagonally into 1/4" sections. Heat lard or oil until very hot. Add lamb and ch'ao a minute. Add scallion and stir until wilted. Do not overcook. This dish should not have much free sauce. If it does, the heat was not high enough.
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XINJIANG CUMIN LAMB - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (18)Total Time 45 minsCategory LambCalories 445 per serving
- Pad lamb dry with paper towel before cutting. Once cut, combine the lamb with the marinade ingredients in a bowl. Set aside and let marinate for 30 minutes.
- Once the lamb has been marinated, heat a wok over medium heat. Add the cumin seeds to the wok and dry toast them until fragrant. Turn off the heat, remove the cumin from the wok, and set aside.
- Now heat the wok over the highest setting until it starts to smoke. Add two tablespoons of oil to coat the wok, and then immediately add the lamb. Sear the meat until it turns brown and starts to crisp slightly. The high heat will sear the meat, but keep it tender as well.
- Now add the cooked cumin seeds, chili, red pepper flakes (or powder), sugar, scallions, cilantro, and salt. Toss everything together quickly (so that the scallion and cilantro are just wilted), and transfer to a serving dish. Serve hot with plenty of white rice!
CHINESE BRAISED LAMB CASSEROLE, HONG-KONG STYLE
From thewoksoflife.com
4.9/5 (13)Total Time 2 hrs 45 minsCategory LambCalories 358 per serving
- Boil enough water to blanch the lamb. Once the water is boiled, add the lamb and 4 slices of ginger. Bring to a boil, and cook for 1 more minute. Turn off the heat, and drain and rinse the lamb clean. Set aside.
- Heat 2 tablespoons of oil in a wok set over medium heat. Add the remaining ginger, the white parts of the scallions, and the rock sugar. Cook for a couple of minutes before adding in the fermented red bean curd and zhu hou sauce. Stir and let everything cook for a couple minutes, using medium low heat.
- Next, turn the heat back up, and add the lamb, stirring to coat the lamb evenly in the sauce. Add in the star anise (if using), the Shaoxing wine, dark soy sauce, light soy sauce, oyster sauce, tangerine peel, Shiitake mushrooms, the mushroom water, and enough additional water to just cover all of the ingredients. Cover and bring to a boil. Then immediately turn down the heat to simmer for 1 hour over medium/low heat. Stir the stew every 20 minutes to prevent sticking.
- While the lamb is simmering, prepare the carrots, bamboo shoots, and bean threads. Also, wash the lettuce, shake off any excess water, and place in the bottom of a large serving bowl.
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4.9/5 (30)Calories 319 per servingCategory Main
- Combine lamb, soy sauce, Shaoxing wine, and salt in a big bowl. Mix well. Let marinate for at least 30 minutes at room temperature (1 hour of marinating time is highly recommended), or in the fridge up to overnight.
- When you’re ready to cook, drain the extra liquid from the bowl of lamb. Add the cornstarch. Stir until all the lamb pieces are coated.
- Heat the oil in a large skillet over medium high heat until hot. Add the lamb pieces and spread them out with a pair of tongs or chopsticks, so they don’t overlap. Let cook without touching until the bottom side turns golden, 1 minute or so. Flip the lamb and cook the other side until slightly golden, while the inside is still a bit pink, 30 to 40 seconds. Transfer the lamb to a big plate.
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