Epimeles — Crispy Lamb With Cumin, Scallions and Red Chilies

Name: Epimeles — Crispy Lamb With Cumin, Scallions and Red Chilies
Ingredients: 1 tablespoon egg white; 1 tablespoon rice wine or dry sherry; 2 teaspoons cornstarch; 1 teaspoon salt, more to taste; 1/2 teaspoon black pepper; 1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches; 3 tablespoons vegetable oil; 2 tablespoons cumin seeds, lightly cracked in a mortar or grinder; 2 tablespoons whole dried red chili peppers, about 2 inches long; 4 scallions, white and green parts only, cut on diagonal into 1-inch lengths; Sesame oil, for seasoning

pence.envs.net

Ingredients - 1 tablespoon egg white - 1 tablespoon rice wine or dry sherry - 2 teaspoons cornstarch - 1 teaspoon salt, more to taste - 1/2 teaspoon black

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Ingredients

1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chili peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning