Crispy Lamb With Cumin, Scallions and Red Chilies
Time: 30 minutes plus 1 hour’s marinating
1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about
1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chili peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning.
1. In a bowl combine egg white, wine, cornstarch, salt and pepper. Add
lamb and set aside to marinate 1 hour.
2. Heat a large wok or skillet over high heat until a drop of water
sizzles on contact. Swirl half the oil into wok and carefully add
lamb, spreading it in a single layer. Let sear a moment, then stir-fry
briskly just until lamb is no longer pink. Transfer to a plate. (If
your wok is not large enough to hold all the lamb, do this in 2
batches, using extra oil.)
3. Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin
seeds and chilies and stir-fry a few seconds until cumin seeds start
to pop. Press chilies against sides of wok to char their skins.
4. Add scallions and stir-fry 1 minute. Then return lamb to wok and
stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off
heat, sprinkle with salt and drops of sesame oil, and serve
immediately.
Yield: 4 servings.
Chili-Roasted Cauliflower with Cilantro Dressing
- serves 4 -Ingredients
1 head cauliflower2 tablespoons olive oil
2 teaspoons chili powder
1/2 teaspoon salt, divided
Freshly ground black pepper
1/4 cup extra-virgin olive oil
Juice of 1/2 lime
1 teaspoon white wine vinegar
1/2 small bunch cilantro (leaves and delicate stems), roughly chopped
2 small cloves garlic. roughly chopped
Procedure
1. Preheat oven to 425°F with a rack in the center. Wash and thoroughly dry the cauliflower and cut into large florets.2. In a small bowl, combine the two tablespoons olive oil, chili powder, 1/4 teaspoon of the salt and some freshly ground black pepper. Place the cauliflower florets on a baking sheet and toss well with the oil mixture. Roast for 25 minutes, turning once with a spatula mid-roasting.
3. While the cauliflower roasts, combine the extra-virgin olive oil, lime juice, vinegar, cilantro, garlic, and remaining 1/4 teaspoon salt in a blender. Blend until smooth, stopping to scrape down sides as necessary.
4. Drizzle the roasted cauliflower with the dressing and serve immediately.
Scallion Pancakes
Ingredients
2 1/2 cups white flour
1 cup warm water
Canola or vegetable oil
Kosher salt
1 bunch scallions
2 1/2 cups white flour
1 cup warm water
Canola or vegetable oil
Kosher salt
1 bunch scallions
Equipment
Spray oil or cooking spray
Rolling pin
Large metal baking sheet
One 10-inch heavy skillet or sauté pan
Thin spatula
Kitchen scissors
Spray oil or cooking spray
Rolling pin
Large metal baking sheet
One 10-inch heavy skillet or sauté pan
Thin spatula
Kitchen scissors
Instructions
1. Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.
2. Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet. Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.
3. Finely chop the bunch of scallions and have them ready, along with a small bowl of kosher salt.
4. Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.
5. Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.
6. Cut the dough snake in two equal parts.
7. Take one of these halves and coil into a round dough bundle.
8. Roll out the coiled dough bundle again into a flat, smooth, round pancake.
9. Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola of vegetable oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.
10. Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown.
11. Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.
Additional Notes: If you would like to make a few pancakes but save the rest for later, you can save the dough in the fridge for up to 5 days. Just make sure the dough is oiled and well-covered. You can also roll out individual pancakes and stack them between well-oiled layers of wax paper.
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