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.
The most basic ceviche recipe doesn't call for much spice (just salt), but we thought our Chili Powder would kick up the flavor and add color and depth. Featuring a blend of Ancho chile, garlic, cumin, paprika and Mexican oregano, the heat level is mild but flavorful.
According to Indian cooking icon Madhur Jaffrey, it is one of the few drinks that people drink with meals in India. The cooling yogurt drink can be made sweet or salty and can be flavored with different fruits and spices. It is popular in India at breakfast, lunch or as a snack.
Christopher Lee
January 14, 2019
Oh it was tasty! A little spicy warm but very flavorful