Easy Black Pepper Lamb (黑胡椒羊肉) Stir Fry - Lasts in the fridge too !
???????? WHO AM I :
Holla, I am Mama Sloot. I lived in various countries before for my study and work. I am such a foodie but living in a Western country as an Asian has been a rough journey because my tastebud is very very Asian. Hence I try to learn how to cook what I craved for on my own.
❤️ WHAT I LOVE :
Practicality and minimalism. Things that are reusable. As lazy as my name, I hate things which require a massive effort. I consider myself an advocate of cutting out unnecessary items from human's lives.
???? WHAT I HATE:
Cleaning up and wasting my money. And I'm sure it is the same as you.
Otherwise, we cannot be friends.
???? SAY HI TO ME:
Instagram : @slothfulinary
Email : slothfulinary@gmail.com
---------------------------------------------------------------------------------------------------------------------------------------------------------
Black Pepper Lamb
---------------------------------------------------------------------------------------------------------------------------------------------------------
???? WARNING:
★★★★☆ FAIL-SAFE (fool proofness)
★★★★☆ PRACTICALITY (easy to clean, lesser tools needed, time needed )
★★★★★ ACCESIBILITY (Ingredients are easy to find and common)
★★★★★ STORABILITY (Capable of being stored for considerable time without loss of freshness)
---------------------------------------------------------------------------------------------------------------------------------------------------------
???? INGREDIENTS:
Beef Marinade :
250 g - lamb / lembu
2 tbsp - shaoxing wine / arak cina
2 tbsp - soy sauce / kecap asin
1 tbsp - corn starch / maizena
1 tsp - baking soda
6 cloves - garlic / bawang putih
1 - onion / bawang
40 g - green capscicum / paprika hijau
40 g - red capscicum / paprika merah
1 stalk - spring onions / daun bawang
1 tbsp - olive oil / minyak
3 tbsp - oyster sauce / saus tiram
2 tbsp - soy sauce / kecap asin
3 tbsp - shaoxing wine / arak cina
1 tbsp - dark soy sauce / kecap hitam
1 tbsp - black pepper / lada hitam
2 tbsp - brown sugar / gula
30 g - shallots / daun bawang
a pinch - sesame seeds/ biji wijen
---------------------------------------------------------------------------------------------------------------------------------------------------------
Downloading or Re-Uploading this video is forbidden.
© Copyrights by Slothfulinary.
???? Music Credits:
Life by Roa
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
Real-Deal Xinjiang Cumin Lamb (孜然羊肉) Recipe
Real-deal Xinjiang cumin lamb recipe that yields crispy juicy lamb pieces coated with a bold cumin chili spice mix, stir fried with onion, garlic and cilantro. Recipe ➡︎
⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎
INGREDIENTS
1 lb (450g) lamb leg, cut to 3/2-inch (1.5-cm) cubes
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1/2 teaspoon salt
1/4 cup cornstarch
Spice mix
2 tablespoons cumin powder
2 teaspoons Sichuan chili flakes (or Korean chili flakes)
1/2 teaspoon sugar
(Optional) 1/4 teaspoon freshly ground Sichuan peppercorns
Stir fry
4 tablespoons peanut oil (or vegetable oil)
1/2 cup dried Chinese chili peppers
1 small white onion, large diced
1 thumb ginger, minced
5 cloves garlic, sliced
1 cup chopped cilantro
(Optional) Toasted sesame seeds for garnish
Check out more cooking notes at ➡︎
***
Visit my blog to get more delicious Chinese recipes!
***
❤︎❤︎❤︎
Follow Omnivore's Cookbook on
Pinterest:
Instagram:
Facebook:
Twitter:
❤︎❤︎❤︎
VIDEO EQUIPMENT
Camera:
Lens:
Tripod:
Software: Final Cut Pro
MUSIC CREDIT
Mongolian Lamb 20200831
Mongolian Lamb is an Aussie favourite, found on the menu of every suburban Chinese restaurant. At “posher” establishments, it might even arrive at the table on a hot iron plate, sizzling and spitting for theatric effect!
Sizzle aside, this homemade version is a near perfect replica. Even the velveted texture of the lamb!
PRINT RECIPE:
Xinjiang Cumin Lamb Stir Fry
A cumin spiced lamb dish might sound totally un-Chinese, but it's actually authentic and very on-trend! Hailing from the Xinjiang province, this Cumin Lamb stir fry is one of the best easy new recipes I've tried in months.
PRINT RECIPE:
Simple Lamb Stir Fry Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
This lamb stir fr is quick, easy and delicious. Let’s get right into it.
????PRINTABLE RECIPE -
????RECIPE - Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
Ingredients for the marinade
- 12 ounces of lamb meat, sliced thinly
- 1.5 tsp of soy sauce
- 2 tsp of Chinese cooking wine
- 3/8 tsp of baking soda
- 3/8 tsp of salt or to taste
- 1 tbsp of vegetable oil
- 1 tsp of cornstarch
- black pepper to taste
- 1/2 tsp of toasted cumin powder
Ingredients for the stir-frying
- 2 tbsp of cooking oil
- half of a red bell pepper
- half of a green bell pepper
- 10 pieces of hot dry chilies (You can adjust the heat to your own level)
- 1 of a medium size onion
- 10 cloves of garlic
- 1/2 tsp of salt for the vegetables
- 1/2 tsp of sugar
- 1 tsp of toasted cumin powder
INSTRUCTION
You will need some lamb meat. Remember I made a lamb stew not so long ago? This is the meat That I got from the lamp leg. Honestly, A tender cut will do better in stir fries, such as chop and rump. But today I will show you how to take a tough cut to make a tender stir fry. Lamb leg usually has multiple muscle groups. Each of them, the grains are running different directions. What we need to do is separate the muscle group and remove the silver skin. Some of the membrane you can just rip it off. Some stubborn ones you need to peel it off with a knife. When it is nice and cleaned, slice the meat against the grain thinly. It takes a little time but it gives you a really good result.
Marinating is very important in this recipe because this is a tough cut of meat and you need to give it more love to ensure it comes out tender. To that, we will add 3/8 tsp of salt, 1/2 tsp of toasted and finely ground cumin, Some black pepper to taste. 1 tsp of cornstarch, just a tinny bit to wrap the surface of the meat so it has a thin layer of shell to prevent the moisture to evaporate while cooking. 1.5 tsp of soy sauce, 2 tsp of Chinese cooking wine, 3/8 tsp of baking soda, and 1 tbsp of vegetable oil. Oil is also to heap keeping the moisture of the meat. Mix them well.
Besides the meat, I also prepared half of a red bell pepper, half of a green bell pepper, 1 medium size onion that I sliced, 10 cloves of garlic that I roughly chopped, and some hot dry chilies. Just cut few chilies open to release the flavor. You can definitely adjust the heat level to your own preference.
Ok, let’s start cooking. Heat your wok to smoking hot, add some oil along with the lamb slices. Spread it a little bit, let it cook for 10 seconds. The thing about using a cast iron wok is that you need to wait until it allows you to flip. Once the surface gets formed up a little bit, you can flip without any problem. If you do it too early, it will stick to the wok. Keep cooking it until the meat is done. Take it out. I like to tilt the wok a little bit. If there is any excess grease, will be left in the wok.
In the same wok, add a little more oil along with some dry hot chilies and all the vegetables we prepared before. Stir until the onion gets a bit soft. Add some salt and sugar to taste. Keep cooking them for another minute. Introduce the lamb back to the wok. Mix everything again. Before you serve, dump in a tsp of toasted cumin powder. It goes so good with the lamb meat. Enjoy!