Like many of the recipes in TMCC, this one relies on another recipe that takes a bit of time. Do yourself a favor and make those chile-pickled long beans the requisite 3-5 days in advance. The resulting dish is among the most impressive I’ve made, and hands-down my favorite Chinese dish that I’ve made.
Notes: I made a triple batch with a frozen lamb rib and back and this worked well. Otherwise I followed the recipe exactly, which worked amazingly well. The only thing I would consider changing is to use the breast (as the meat did not pull easily off of the bone) and also maybe cook it a little longer to see if it gets to this point. “Crowd Pleaser!” Serve with rice.
Joe’s Rating: 8.5
Joe Cook Me 
One response to “Sizzling Cumin Lamb (The Mission Chinese Cookbook)”
[…] After taking a break from cooking to move into a new apartment and job, I am back at it and looking to prepare Turkish, Japanese, Portuguese, Oaxaca, Cretan, and Peruvian meals in the coming weeks. I particularly would like to highlight fresh seafood from some of my local markets now that the mushroom foraging season appears to be very much over. Today, I decided to build a meal around some fermented Turkish pickled string beans I made back in August. According to Robyn Eckhardt’s Istanbul & Beyond, these pickles can be served along with pan-fried sardines, anchovies, or sand dabs to make a classic lunch served on the Black-Sea coast of Turkey. I particularly like how it includes both quick & cold pickles as well as stir-fried fermented pickles; in this way it reminds me of one of my all-time favorite dishes, Cumin-Scented Lamb from the Mission Chinese Cookbook. […]
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