Cumin Lamb Stir-fry!

This is a very classic Chinese recipe. Cumin just goes so perfectly well with lamb. I remember back when on the home from elementary school, I'd buy a stick of grilled lamb kebab... for one RMB. Now the times have changed with sliced lamb shoulder price raising to $7 dollars a pound, beef makes a good substitute for lamb.

Ingredients:

whole cumin seeds

sliced beef or lamb (same ones you use for hot-pot, you can find them in the frozen meat section of any chinese supermarket)

onion

sugar

salt

soy sauce

Procedure:

1. Blanche the sliced meat in hot water and set a side. (Blanching quickly cook the meat, or else they would go dry if you stir fry them from raw)

2. Stir fry sliced onion in hot oil and at generously cumin seeds.

3. Add meat when cumin aroma is apparent.

4. Add a splash of soy sauce, salt and sugar.

Again, incredibly simple recipe but a few key points. When stir fry something like this (pre cooked) ALWAYS use the highest heat you can. Also, cut the onion slices as thick as you would for onion rings because thin slices tend to melt away if stir-fried for too long. Sugar is very important because it balances the spice nicely.

Now try this awesomely simple dish!