Cumin lamb noodle topping
Chinese Cooking Demystified · ♥ 3.6K likes · 160.1K views · 10 min video
Read about roasts in the BrightCulinary Book
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Ingredients
Method
Techniques
- 500 g lamb leg
- 1 whole Xinjiang xinjiao
Dice the lamb into about one inch cubes and slice out the fat to render separately.
- 2 tsp cumin
- 1 whole dried bay leaf
- 1 whole cinnamon stick
- 1 whole star anise
- 1 whole caoguo
Slice the chili into about half centimetre pieces and reconstitute in hot boiled water at least half an hour.
- 2 cloves smashed garlic
- 2 inch smashed ginger
- 2 sections dacong
Blanch the lamb pieces in boiling water two minutes.
On medium high render the lamb fat two to three minutes, then add the lamb and fry about three minutes until browned.
Add the aromatics for a quick 15 second fry, then the spices for another 15 seconds, then the chili for about a minute, then the cumin.
- hot boiled water
- 1 tbsp light soy sauce
Add enough hot boiled water to just submerge the lamb and the light soy sauce.
- 1 tsp salt
Transfer to a clay pot, bring to a boil, then cover and simmer on the lowest heat at least 45 minutes.
- 1 tsp cornstarch
- 1 tbsp water
Pick out the spices, season with the salt and thicken with the cornstarch slurry.
Dressing the noodles with hot oil