Real-Deal Xinjiang Cumin Lamb (孜然羊肉)

Made vegan with pressed firm tofu

To cook cumin lamb: 1.Sear the lamb in a heavy pan 2. Once the lamb is browned and the inside is still pink, transfer it to a plate 3. Saute the aromatics and chili pepper 4. Add the onion for a quick stir 5, Add back the cooked lamb with spice mix 6. Stir to coat everything 1. Cut the meat to proper size-cutting the lamb into thin slices is the most popular way in Chinese restaurants, I stick to cubes 2. Marinate the meat. Recommend marinating the meat for an hour or even longer 3. Use a generous amount of oil 5. Add the spice mix at the right time Don’t add the spices too early, which will burn them. And not too late, because we want to toast the spices with the hot oil so they are extra fragrant. We add them at the end of the cooking, and leave them in the pan for about 1 minute. 6. Use plenty of aromatics-Fresh garlic, ginger, and onion are the key components and make the lamb extra fragrant. Also, don’t be surprised by the huge bowl of dried chili peppers. Their purpose is to add aroma to the oil, but not spiciness. Make sure you use mild Chinese or Korean chili peppers, so the dish won’t be too spicy. If you prefer a less spicy dish, add 2 to 3 dried chili peppers instead of the quantity listed.