I love spices. I think that’s pretty obvious if you follow my blog. Most of my favorite dishes are made with heavy doses of spices, exotic spices!
Growing up in Malaysia, which is a core part of the ancient spice route, I pretty much grew up with spices in my DNA.
I can’t live without spices, if I make something plain, there is always a side dish of spice-laden concoction to jazz things up.
If you love spices, then it’s very likely that you love cumin. I love cumin, the exotic and distinctive aroma and flavor it lends to the dish is simply beyond words. I grew up eating lots of Nyonya food made by my late grandmother and aunt and many recipes call for the use of cumin.
With the earthy note and fragrance it lend to the dishes, it’s no surprise that I love cumin lamb, an iconic dish from Xinjiang, a region in China.
I have had many wonderful cumin lamb in China during my past visits, and the most addictive of all is the cumin lamb skewers (called “Yang Rou Chuan” in Chinese), sold by native Xinjiang people in places such as Beijing. I could eat so many skewers of them.
Try them instead of the regular chicken and beef. They will add so much more flavors to your summer!
Other Recipes You Might Like
Recipe Pairing Ideas
SUBSCRIBE AND NEVER MISS A RECIPE
Latest Giveaways: Enter to Win
SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
All photos and recipes on Rasa Malaysia are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to https://rasamalaysia.com/cumin-lamb-recipe/. Thank you very much!