Toothpick Cumin Lamb Recipe

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Toothpick Cumin Lamb RecipeThis spicy lamb preparation is going to liven up your taste buds. It's fiery on the tongue and is extremely addictive. Though toothpicks are part of the original recipe, one can omit their use if not available at the time of cooking. The heat can be adjusted by moderating the spice proportions as per your taste. One can make this recipe with a different red meat other than lamb, if you desire to do so. To get the best results, keep the marinated lamb chunks—overnight—in a refrigerator. You can keep the marinated chunks for up to 2 days in a refrigerator. These hot lamb chunks taste best when served with steaming rice. Toothpicks can be removed before serving. Let's make this unique and spicy lamb recipe.

Toothpick Cumin Lamb Recipe
Toothpick Cumin Lamb Recipe
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Toothpick Cumin Lamb Recipe

Relish this hot, scrumptious, and fiery cumin lamb recipe that’s easy-to-make and tastes great due to the inclusion of flavorful spices and condiments.

Preparation Time: 20 minutes
Cooking Time: 12 minutes
Servings: 4
Nutrition: (per serving)
Calories: 284 calories
Fat: 13 grams
Carbohydrates: 14 grams
Sodium: 625 milligrams
Protein: 26 grams
Sugar: 1.5 grams

Ingredients:
    Lamb and marinade ingredients:
  • 500 gm boneless lamb (cut into cubes)
  • 3 tsp soy sauce
  • 3 tsp Shaoxing wine
  • 1/3 cup cornstarch
  • 2 tsp peanut oil
  • a pack of long toothpicks
  • Spice mix ingredients:
  • 4 tsp cumin powder
  • 1 tsp Sichuan pepper powder
  • 20 to 25 whole dried red chilies (chopped)
  • 1/3 tsp sugar
  • 1 tsp onion powder
  • 1/2 tsp ginger paste
  • 1/2 tsp garlic powder
  • 3 tbsp peanut oil
  • salt to taste
  • Remaining ingredients:
  • a small bunch of coriander leaves

Instructions:

  1. Take a large bowl and add lamb chunks, soy sauce, Shaoxing wine, and peanut oil to it. Note: If Shaoxing wine is not available, use dry sherry.
  2. Combine all the ingredients and insert toothpick in each lamb chunk.
  3. Refrigerate the marinated lamb chunks—overnight.
  4. Combine cumin powder, Sichuan pepper powder, sugar, onion powder, and garlic powder. Keep aside.
  5. Heat 2 tbsp peanut oil in a large wok on a medium-high flame.
  6. Add cornstarch to the marinated lamb chunks bowl and give it good toss to coat all the chunks with the cornstarch.
  7. Add marinated lamb chunks to the wok and sear for about 4 to 5 minutes.
  8. Transfer back all the lamb chunks to a plate.
  9. Add and heat the remaining 1 tbsp peanut oil to the wok.
  10. Add ginger paste and stir fry for half a minute.
  11. Add chopped dried red chilies to the wok and toss for half a minute.
  12. Transfer all the lamb chunks back to the wok.
  13. Sprinkle combined spice mix on the lamb chunks and season with salt at the same time.
  14. Toss and stir fry for another 3 to 4 minutes.
  15. Finally, add coriander leaves.
  16. Toss for a second or two and bring down from the flame.
  17. Serve with steamed or boiled rice.