Name: Cumin & Caraway Lamb
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp yellow bean sauce; 2.5 ml/½ tsp caraway seeds, finely ground; 15 ml/1 tbsp ground ginger; 175 g/6 oz Chinese cabbage, sliced into strips; 2 large tomatoes, quartered; 15 ml/1 tbsp sugar; 5 ml/1 tsp ground cumin; vegetable oil, for deep-frying, plus 30 ml/2 tbsp; 15 ml/1 tbsp cornflour/cornstarch; 300 g/11 oz lean lamb

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Spices have been used in northern Chinese cooking for centuries. After all, the silk and spice routes were opened as far back as the 1st century bce, and spices such as cumin, caraway, pepper, cloves and cinnamon were traded like precious stones. The Uyghur people in Xinjiang and the nomadic Mongols have been using spices in their cooking for a long time. Collectively, they are known as the Hui, and are affiliated historically to the Sunni branch of Islam.