Cumin Lamb

1 day ago 2

Democracy Dies successful Darkness

Chinese cook Peter Chang makes this crockery accelerated and fierce, with colour and crunch from dried chili peppers and crisp-tender vegetables. The nutrient is flavorful due to the fact that it's marinated concisely and cooked connected the bone, and tender due to the fact that it's pounded a bit. Freshly toasted and crushed cumin and a spot of numbing Sichuan peppercorn vigor grace the lamb conscionable earlier it leaves the blistery wok.

Adapted from chef-restaurateur Peter Chang.

Ingredients

8 lamb rib chops (about 1 1/4 pounds total)
2 tablespoons Shaoxing wine
2 tablespoons airy soy sauce
1 tablespoonful oyster sauce
1 spoon Maggi Seasoning sauce
Freshly crushed achromatic pepper
1/4 spoon crushed Sichuan peppercorns, divided
1 spoon cumin seeds
1 mean carrot (5 ounces), scrubbed good and chopped into bladed matchsticks
1 mean achromatic bulb (8 ounces), halved and thinly sliced
6 tiny dried reddish chiles (unseeded)
1 fistful tiny sprigs caller cilantro, positive much for garnish
1 tablespoonful neutral oil, specified arsenic vegetable
6 to 8 scallions, chopped into 3-inch pieces
Cooked achromatic rice, for serving (optional)

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 investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from chef-restaurateur Peter Chang.

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

Published September 9, 2015

Updated March 15, 2026