On Sep 19, 10:19*am, Cleatarrior > wrote:
> http://www.seriouseats.com/recipes/2...es-recipe.html
>
> 12 oz. lamb shoulder, cut into 1/4 inch cubes, trimmed of most excess
> fat and gristle
> Neutral oil, for marinade and cooking
> 4 tablespoons cumin seeds, toasted till fragrant, divided
> 3 garlic cloves, roughly chopped
> 2 tablespoons soy sauce
> 1 tablespoon Chinese rice wine, or dry sherry
> 1 small onion, cut into short, thin slices
> 3 scallions, thinly sliced
> 2 jalapeņos (or other green chiles), stemmed, seeded, and chopped
> Fresh cilantro, roughly chopped, for garnish if desired
>
> -more-
>
> I substituted beef broth for the water, tucked the results into
> oven-warmed pita pockets, and the results were Delicious!
>
> 4 tbsp of cumin seeds sounds like a lot, but if you're careful and pulse
> them to rough chopped before toasting the flavor is spectacular.
>
> Good Sake replaced the sherry.
>
> A+
That looks very good. We've recently rediscovered lamb and this one
make my mouth water.
Thank you, isn't the web great for recipes and cooking?