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Mongolian Stir-Fried Lamb with Cumin
http://www.seriouseats.com/recipes/2012/06/mongolian-sichuan-style...
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Ingredients
categorized
original
3 tablespoons whole cumin seeds
2 teaspoons whole sichuan peppercorn
12 dried Chinese red chilis
3 medium cloves garlic, minced (about 1 tablespoon)
1 1/2 pounds lamb shoulder (or beef, see note above), trimmed of gristle, sliced into 1/4-inch thick pieces, approximately 1-inch by 2-inches
1 tablespoon soy sauce
1/4 cup vegetable oil
1 medium onion, cut pole to pole into 1/2-inch slices
3 stalks celery, ends and tops trimmed, sliced lengthwise into thirds and crosswise into 2-inch segments
Kosher salt
1 bunch cliantro, leaves and tender stems only
Ingredients
categorized
original
Produce
Celery
(
3
stalks
)
Chinese red chilis, dried
(
12
)
Cumin seeds, whole
(
3
tablespoons
)
Garlic
(
3
medium cloves
)
Onion, medium
(
1
)
Meat
Lamb shoulder
(
1 1/2
pounds
)
Condiments
Soy sauce
(
1
tablespoon
)
Cooking & Baking
Kosher salt
(
1
)
Sichuan peppercorn, whole
(
2
teaspoons
)
Vegetable oil
(
1/4
cup
)
Other
1 bunch cliantro, leaves and tender stems only
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
36.8
Rating
1-100
6
Tweets
8
Facebook
Shares
1
StumbleUpon
Views
28
PinterestPins
Recipe Stats
Published June 15, 2012 (8 months ago).
15 people saved this recipe.
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