Cumin Lamb Noodles
February 20, 2015
The big butterflied leg of lamb. I only used about half of this for the dish.
The cumin based spice blend toasting up.
Meanwhile, fry up the onions.
Red pepper and bok choy in the wok next.
Veggies out, lamb in. The lamb has been sitting in that spice blend for about 15 minutes.
A paste of ginger, garlic, and some fresh chiles.
Then soy sauce and Shaoxing cooking wine.
Finally, the noodles and the veggies.
Yum, this was perfectly spicy, and very savory. Deep delicious flavors.
The lamb and cumin are just such a good combo and make earthy grassy flavors that build the base of this dish.
Cumin Lamb Noodles
For: 3 Servings
- 1 Pound Boneless Lamb Leg
- 12 Ounces Wide Rice Noodles
- 1 Tablespoon Cumin
- 1 Tablespoon Black Pepper
- 1/2 Tablespoon Coriander
- 15 Dried Red Chiles
- 1 Red Bell Pepper Chopped
- 2 Baby Bok Choys Sliced
- 1 Onion Sliced
- 3 Cloves Garlic
- 2 Inches Ginger
- 3 Fresh Chiles
- 1/4 Cup Soy Sauce
- 1/4 Cup Shaoxing cooking wine
- 5 Scallions Chopped
Instructions
- Remove gristle from lamb leg and slice into strips that are about 1 inch wide, 2 inches long, and 1/4 inch thick, against the grain. Toast the cumin, pepper, coriander, and dried chiles. Crush in a mortar and pestle or spice grinder. Toss the lamb with the spices and a little salt and set aside.
- Boil some water and remove from heat. Add the rice noodles. Let sit until tender, about 15 minutes. Strain and rinse.
- Slice all the veggies. Make a paste with the chiles, ginger, and garlic.
- Cook the onion in some oil until lightly browned. Add the bok choy and red pepper and cook 2 minutes. Remove from the pan. Cook the lamb to brown. Add in the ginger-chile-garlic paste and cook 1 minute. Add the cooking wine and soy sauce. Cook 2 minutes. Add in the noodles and the veggies and cook stirring for 2 more minutes. Mix in the scallions. Serve.
