Cumin Lamb Noodle Soup. 8 garlic cloves, finely chopped. 8.1 oz (230 grams) lamb, sliced; 2 tsp sichuan peppercorns* 2 tbsp vegetable oil. Biang biang noodles are a northern chinese specialty, hailing from shaanxi. 1 tsp coarsely ground cumin (from above) 1 tsp corn starch; 1 tsp whole cumin seeds. 2 tbsp cumin seeds, toasted and coarsely ground; 600g (1.3 lb) cooked udon noodles* 1 tbsp sesame oil. Leg of lamb, deboned and cut into 3 or 4 smaller chunks. Mixing tender, rendered lamb meat from the pressure cooker with an intense aromatic oil of lamb fat, garlic, cumin, dried bird's eye. 1/2 tsp extra dark soy sauce (for color) 1/2 tsp ground coriander; Mix spicy cumin lamb with biang biang noodles, just like the xi’an famous food version.
from www.findingfeasts.com.au
8.1 oz (230 grams) lamb, sliced; Leg of lamb, deboned and cut into 3 or 4 smaller chunks. 2 tsp sichuan peppercorns* 2 tbsp vegetable oil. 1/2 tsp extra dark soy sauce (for color) 1/2 tsp ground coriander; 8 garlic cloves, finely chopped. 1 tsp whole cumin seeds. 1 tsp coarsely ground cumin (from above) 1 tsp corn starch; 600g (1.3 lb) cooked udon noodles* 1 tbsp sesame oil. Mix spicy cumin lamb with biang biang noodles, just like the xi’an famous food version. Biang biang noodles are a northern chinese specialty, hailing from shaanxi.
Spicy Cumin Lamb Noodle Soup Finding Feasts
Cumin Lamb Noodle Soup Leg of lamb, deboned and cut into 3 or 4 smaller chunks. 1/2 tsp extra dark soy sauce (for color) 1/2 tsp ground coriander; Mix spicy cumin lamb with biang biang noodles, just like the xi’an famous food version. 8.1 oz (230 grams) lamb, sliced; 1 tsp coarsely ground cumin (from above) 1 tsp corn starch; 2 tsp sichuan peppercorns* 2 tbsp vegetable oil. Biang biang noodles are a northern chinese specialty, hailing from shaanxi. 600g (1.3 lb) cooked udon noodles* 1 tbsp sesame oil. 8 garlic cloves, finely chopped. 1 tsp whole cumin seeds. Leg of lamb, deboned and cut into 3 or 4 smaller chunks. 2 tbsp cumin seeds, toasted and coarsely ground; Mixing tender, rendered lamb meat from the pressure cooker with an intense aromatic oil of lamb fat, garlic, cumin, dried bird's eye.