You won't find a lot of cumin in Chinese cuisine, at least not in the regional varieties available to us here. But cumin is a staple of Northwest China, where it's a part of the traditional cuisine for the Muslim migrant population. It's classically paired with lamb, creating a savory and addictive flavor combination. Hence the inspiration for our Urumqi Lamb and Goat Rub. The flavors also work excellently with smoky eggplant.
Ingredients:
2 tbsp Urumqi Lamb and Goat Rub
2 tbsp soy sauce
1/4 cup water
1/4 cup tahini or Chinese sesame paste
1 tsp fish sauce (optional)
1 lb lamb, cut into 1-inch cubes and skewered OR 1 large Japanese eggplant, cubed and skewered.
Directions:
Mix Urumqi, soy sauce, water, tahini and fish sauce in small bowl. Brush on lamb or eggplant and marinate for 2 hours. Grill or roast in 425 degree oven, turning one or two times. Cook to your taste, 10-20 minutes.
With a good fried rice recipe under your belt, leftover white rice never needs to go to waste again. We top this version with a crispy egg fried in sesame oil and sprinkle it with our bright and slightly spicy Shichimi Togarashi.
We are big fans of popcorn in our house, not only because it's the perfect snack to go with movie night, but because it's a great palette for spice experiments!
Christopher Lee
January 14, 2019
Oh it was tasty! A little spicy warm but very flavorful