| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 486 | 32g | 13g | 10g |
| sugars | fibre | protein | salt |
| 5g | 3g | 35g | 1.3g |
From the heart of New York City, where a myriad of culinary adventures constantly thrive, I bring you one of my favorite recipes that sing in harmony with my love for exploring different cultures on a plate, the Sichuan Pepper Cumin Lamb. The way the lamb slowly tenderizes in the Sichuan peppercorns and cumin seeds echoes the flavors of authentic Szechuan cuisine providing a heady and invigorating experience in every bite.
Unveiling Sichuan Pepper Cumin Lamb
Here’s what sets this recipe apart – it’s not just the tender chunks of lamb leg or the fact that it incorporates bell peppers providing a burst of color and a pepper dose. It’s the harmony of flavors created by the warming cumin, the unique numbing peppercorns, the aromatic fresh ginger, the punch of minced garlic and the touch of heat from red chili flakes, that takes this dish to a whole new level.
Think of it as a fiery and flavorful celebration served on a plate, somewhat reminiscent of the iconic New York flavor palate – bold, diverse, and unexpectedly harmonious. It’s not just about crafting a meal; it’s about embarking on a culinary journey that feeds your soul.
Health Benefits and Complementary Dishes
Now, it’s not all about the taste. This Sichuan Pepper Cumin Lamb also comes bearing gifts for your well-being. Lamb, beyond its succulent taste, is replete with protein and essential vitamins. Ingredients like bell peppers are packed with vitamin C, and the generous amounts of garlic bring in a boost of antioxidants.
When it comes to complementary dining experiences – a serving of Egg Fried Rice or Steamed Jasmine Rice could be just the pairing you need. If you want to balance the dish’s bold flavors, a light cucumber salad dressed with a gentle tart vinaigrette would do wonders. Or better still, mix it up with some freshly baked Naan or Roti for an Indochinese twist!
The joy of creating and sharing a recipe like the Sichuan Pepper Cumin Lamb lies in its adaptability and its potential to surprise and delight in every bite. So, pull out that apron, and let’s get cooking!
What You’ll Need
- 2 pounds of lamb leg (cut into chunks)
- 2 tablespoons Sichuan peppercorns
- 2 tablespoons cumin seeds
- 1 tablespoon vegetable oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 teaspoon red chili flakes
- 1 cup green bell pepper (cut into strips)
- 1 cup red bell pepper (cut into strips)
- 2 medium-sized onions (sliced)
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine)
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
- Fresh cilantro for garnish (optional)
Method
Step One
Start by heating a frying pan over medium heat. Add the Sichuan peppercorns and cumin seeds and toast them until they become fragrant. This should take around 2-3 minutes. Be careful not to burn them. Once they are toasted, use a spice grinder or a mortar and pestle to grind them into a fine powder. Set this spice mix aside for later use.
Step Two
Heat the vegetable oil in a large wok or pan over high heat. Add the ginger and garlic and fry them until they turn golden brown. This process should take around 1-2 minutes.
Step Three
Add the lamb chunks to the pan and sauté them until they are browned on all sides. This will take around 8-10 minutes. Season the lamb with salt and freshly ground black pepper to taste.
Step Four
Reduce the heat to medium and add the spice mix, red chili flakes, and the sliced onions into the pan with the lamb. Mix well, ensuring all the lamb pieces are coated with the spices. Cook this mixture together for around 5 minutes, stirring occasionally to prevent burning.
Step Five
Add the green and red bell pepper strips, soy sauce, and Chinese cooking wine. Stir everything together and allow it to cook for another 5-7 minutes or until the peppers have slightly softened.
Step Six
In a separate bowl, mix the cornstarch with water to create a slurry. Pour this slurry into the pan with the lamb and mix it well. The sauce will start to thicken almost immediately. Let it simmer for a few more minutes until the sauce has coated all the ingredients evenly.
Step Seven
Taste and adjust the seasonings as needed. If necessary, you can add a little more salt, pepper, or chili flakes depending on your preference.
Step Eight
Transfer the Sichuan Pepper Cumin Lamb to a serving dish and garnish with fresh cilantro if you’d like. Serve hot and enjoy!
