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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.
This recipe for a simple Moong Dal comes to us from our friend Rumin Jehangir, founder of chit.chaat.chai, a holistic living and wellness site inspired by Ayurveda.
A simple dal is a staple of the weeknight cooking routine in our house. We alm...