Straight from the Xi'an Famous Foods cookbook
Serves 4-6
Ingredients:
20 oz boneless lamb leg, ideally partially frozen
1 T cornstarch
1 T plus 1/4 c olive oil, divided
3 scallions plus 2 scallions, trimmed and sliced (2 are reserved for serving, below)
2" piece ginger, peeled and finely chopped
3 garlic cloves, peeled and sliced
3 T ground cumin
2 t salt
1 T red chili powder
1 medium red onion, sliced
3 longhorn peppers, diagonally sliced into rings
Noodles and sauce (for 2 servings):
Whatever noodles you want to serve this with, cooked according to package instructions
1/2 c cabbage or bok choy, chopped into 2" pieces, blanched 30 seconds in noodle water
2 scallions, reserved from above
1 celery stalk, chopped
4 T noodle sauce, see below (or substitute with 2 T soy sauce, 2 T black vinegar, 1 t oyster sauce)
XFF chili oil, to taste (or chili flakes, optional)
Noodle sauce:
1/2 c soy sauce
3 T black vinegar
2 t oyster sauce
1/4 t sugar
1 star anise pod
1/2 t sichuan peppercorns
1 bay leaf
1/4 t salt
1/2 t fennel seeds
1" piece fresh ginger, peeled and sliced
dash of white pepper, ground
Combine all ingredients in a saucepan with 2 T water, bring to a boil over high heat. Turn the heat down, simmer for 2 minutes. Then remove from heat, cover, and let steep 10 minutes. Strain and refrigerate.
Methodology:
Slice the lamb into 1/4" thick slices. Place into a large bowl with the cornstarch and 1 T oil and mix together until all the lamb is coated.
In a large skillet, heat the remaining 1/4 c oil over high heat for 1 minute. Add the scallions, ginger and garlic and saute for 30 seconds. Add the lamb and stir fry for about 5 minutes, until fully cooked.
When the meat turns an even brown color, turn the heat to low, add the cumin, salt, chili powder, peppers and onions. Stir to combine, cook 1 minute, and set aside.
Place one serving of noodles in a large bowl, top with half blanched vegetable, half scallion and celery. Pour over 2 T noodle sauce, add portion of cumin lamb, add chili oil to taste. Serve.
