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Old 01-19-2008, 11:25 AM   #1
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Cumin lamb (Chinese style)


Traditionally, we eat lamb during winter. My granny used to cook lamb porridge. She believed that lamb can bring energy and help us warm. But taking too much lamb once will bring some inflammation or raise blood pressure.
After I buy lamb, I prefer dividing it into small portions (1/2 lb per portion), so that I can cook lamb in different styles and avoid eating too much once.
During Christmas, I bought a frozen leg of lamb which was only 3 bucks per pound, no one would reject that offer, ^O^ So, it is time to enjoy lamb.
Yesterday, I cooked cumin lamb. Cumin can help to remove the "unpleasant" smell of lamb (some people don't like that smell).
Defrost 1/2 lb lamb and cut into 1.5 cm cubes. Wash cubes in running tap water to remove blood, dry with paper towel.
Prepare three seasoning: 1 tsp cumin (not ground), 1/2 tsp salt and 1 tsp chili powder
Heat an empty wok over high power, pour lamb into the hot wok, stir until all cubes turn to white in color.
Stir in cumin and then salt.
When water has almost evaporated, stir in chili powder, blend evenly.
Stir-fry lamb to very dry, and transfer to plate, serve immediately.

Hope you like it

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Old 01-19-2008, 01:24 PM   #2
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Looks great, ChefRuby!

Do you have any favorites using ground lamb? I just bought some!

Thanks!

Lee
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Old 01-19-2008, 05:29 PM   #3
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i would use ground lamd to make mousaka.

I like the cumin lamd.
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Old 01-19-2008, 09:51 PM   #4
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Quote:
Originally Posted by QSis View Post
Looks great, ChefRuby!

Do you have any favorites using ground lamb? I just bought some!

Thanks!

Lee
Hi, Lee,
Thank you!

I like to use ground lamb in dumpling.

Ground lamb blended with chopped lobok (Chinese radish) or chopped ginger root or chopped Chinese cabbage can bring very good taste; even when cooked as meat ball , either baked or cooked in soup.
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Old 01-19-2008, 09:56 PM   #5
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Quote:
Originally Posted by miniman View Post
i would use ground lamd to make mousaka.

I like the cumin lamd.
That's the first time I hear that dish. I have just found a recipe of TURKISH MOUSSAKA, it seems that it is not difficult to handle. Sure, I will try it later.
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Old 01-20-2008, 10:40 AM   #6
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So you cook the lamb in water?

Looks great, wanna try this one.
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Old 01-20-2008, 11:15 PM   #7
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So you cook the lamb in water?

Looks great, wanna try this one.
No, I don't add any water.
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Old 01-21-2008, 01:43 AM   #8
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Quote:
Originally Posted by ChefRuby View Post
That's the first time I hear that dish. I have just found a recipe of TURKISH MOUSSAKA, it seems that it is not difficult to handle. Sure, I will try it later.
Well, my spelling is not the best - really appaling in the post, I notice now.
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Old 01-21-2008, 05:03 AM   #9
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Only ever met one person (who wasn't vegetarian) who disliked the smell of lamb and that's cos she lived on a sheep station in the outback and that's basically all they ate! Lamb is just about our national dish (and the Kiwis' too) - guess we now know why collectively we have high BP!! ;-)

I have a recipe for moussaka that uses potatoes instead of eggplant, which makes it a bit easier to do as a spur of the moment dish. I also use diced lamb instead as a variation from time to time. Shepherd's pie is another good use for ground lamb. Also spice up the mince (we call ground meat mince here) and mould onto bamboo sticks for kebabs.
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Old 01-22-2008, 06:55 PM   #10
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I love lamb! I love the smell and I love the flavor - and I would eat it more often than I do if it didn't cost so much. Heck, when I get a really fatty piece I'll freeze the fat I trim and then use that to cook extra-lean ground beef so that it picks up the flavor and smell and tastes like lamb!

For ground lamb ... lamb kebabs, lamb patties grilled and served like a gyro, moussake, steamed or baked stuffed cabbage - just rice, lamb, onion, garlic, diced tomatoes and herbs rolled in cabbage leav3es, steamed over water and about 1/4 - 1/2 cup EVOO, or baked in a casserole dish covered with Greek tomato sauce. And, yes, shepherd's pie, too.

Yep, I've seen recipes for moussake that use potatoes instead of eggplant, and/or beef instead of lamb - but that just doesn't sound natural to me.
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