Had a great chinese dish: cumin lamb. Small, thin slices of lamb stir
fried with onion and toms of cumin (as far as I can tell). Great dish if
you like cumin.

Steve Pope wrote:
> I often rub lamb with garlic (or granulated garlic), black
> pepper, olive oil and lemon juice 30 to 60 minutes before
> cooking. Include salt if you like; also cumin and ground coriander
> but that may be veering in the Indian direction you're
> trying to avoid.
>
> Steve