The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Hey there, food lovers! It’s been a while since I’ve used a K-pop song to inspire a recipe . Well, today’s the day! Here’s the second part of my Spicy Cumin Lamb Biang Biang Noods. If you’re not in the mood for noodles, don’t worry this amazing lamb also tastes great over rice, topped with a crispy fried egg . Trust me, this will make your taste buds dance.
Method
1. Marinate the Lamb
Start by preparing the lamb for marination. In a medium-sized bowl, add the bite-sized lamb pieces along with the cornstarch, Shaoxing wine, and neutral oil. Mix everything together thoroughly to ensure the lamb is evenly coated. Allow the lamb to marinate for at least 30 minutes. This process will help tenderize the meat and allow the flavors to soak in, ensuring a flavorful dish when cooked.
2. Fry Aromatics
Once the lamb has marinated, it’s time to heat up the pan. Place a frying pan over medium-high heat and add 2 tablespoons of neutral oil. Once the oil is hot, add the minced ginger, garlic, and the white parts of the green onion. Stir-fry these ingredients for about a minute, or until they become fragrant. This step builds the base flavors of the dish, which will infuse the lamb as it cooks.
3. Cook the Lamb
Next, add the marinated lamb pieces to the pan. Stir and cook the lamb for about 5 minutes or until the pieces are browned on all sides. The browning is important, as it adds a rich, caramelized flavor that enhances the taste of the lamb. Stir occasionally to ensure even cooking, and let the lamb get a nice sear before moving to the next step.
4. Add the Spices
Once the lamb is browned, reduce the heat to low. Add the cumin powder, salt, chili powder, coriander powder, MSG, and white pepper to the pan. Stir well, making sure the spices coat the lamb evenly. Let the lamb simmer with the spices for a few minutes, allowing the heat to release the flavors of the spices and create a rich, aromatic coating on the lamb.
5. Add the Vegetables
Now, it’s time to add the vegetables. Toss in the sliced red onion, the green parts of the spring onion, and the sliced red chili. Stir everything together, allowing the vegetables to soften and become slightly caramelized from the heat. Continue to cook for another 2-3 minutes. The vegetables will add freshness and a slight crunch to balance the rich, spiced lamb.
6. Garnish and Serve
Once everything is cooked and the flavors have come together, remove the pan from heat. Garnish the dish with freshly chopped coriander to add a burst of freshness and color. Now your spicy cumin lamb is ready to be served! Whether you choose to enjoy it over noodles, rice, or with some sautéed vegetables, this dish is sure to impress.
Necessary Tools
- Medium bowl (for marinating)
- Frying pan
- Knife and cutting board
- Spoon or spatula for stirring
Spicy Cumin Lamb Biang Biang Noods
Cuisine: ChineseDifficulty: EasyServings
3
servingsPrep time
30
minutesCooking time
15
minutesTotal time
45
minutesIngredients
300g lamb (leg or shoulder), cut into bite-sized pieces
1 tsp + 1/2 tsp cornstarch
1 tsp Shaoxing wine
2 tsp neutral oil
Main Ingredients
2 tbsp neutral oil
1 green onion, chopped (separate whites and greens)
1 inch ginger, minced
2 cloves garlic, minced
1 tbsp cumin powder
1 tsp salt
2 tsp chili powder
1/2 tsp coriander powder
Pinch of MSG
Pinch of white pepper powder
1/2 red onion, sliced
1 sliced red chili
Fresh coriander, chopped for garnish
Directions
- In a medium bowl, combine the lamb pieces with cornstarch, Shaoxing wine, and neutral oil. Stir well and let it marinate for about 30 minutes. This helps the lamb get tender and absorb the flavors.
- Heat 2 tbsp of neutral oil in a frying pan over medium-high heat. Add the ginger, garlic, and the white parts of the green onion. Stir-fry until fragrant this should take about 1 minute.
- Add the marinated lamb pieces to the pan. Cook for around 5 minutes or until the lamb is browned on all sides.
- Once the lamb is browned, turn the heat to low. Add cumin powder, salt, chili powder, coriander powder, MSG, and white pepper. Stir well so the spices coat the lamb.
- Add the red onion, green parts of the spring onion, and sliced red chili. Mix it all together, and let it cook for another 2-3 minutes.
- Finally, garnish with fresh chopped coriander, and it’s ready to serve!
Notes
- Watch the oil When frying the lamb, keep an eye on the heat. Too high, and the lamb might burn. Too low, and it won’t brown as nicely.
- Marinate properly Don’t skip the marinating step! Let the lamb sit for at least 30 minutes to absorb all the flavors.
Serving Suggestions
- Noodles Serve the spicy cumin lamb over biang biang noodles for that authentic touch.
- Rice If noodles aren’t your thing, serve the lamb over a bed of steamed rice, and top it off with a crispy fried egg.
- Vegetables Pair this dish with some sautéed greens like bok choy or spinach to balance out the spice.
Fun Fact
Did you know that cumin is often used in traditional Chinese cuisine to enhance the flavors of lamb? It adds a warm, earthy aroma and perfectly complements the richness of the meat!
Conclusion
This Spicy Cumin Lamb Biang Biang Noods is one of those dishes that will have everyone coming back for more. Whether you serve it with noodles, rice, or just on its own, the bold flavors of cumin and chili mixed with tender lamb are sure to impress. Give it a try, and enjoy the feast!
