Spicy Chinese Lamb

18 Feb

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Today we are heading to the countryside for the weekend, so I thought I should post about yesterday’s meal before a short break.

Lamb was a welcome break from the porkfest China month has become. According to the recipe book, the dish is more akin to what Chinese Muslims eat.  It reminded me of the Indian food we ate in January. 

First lamb was marinaded in a paste made from turmeric, fresh and dried chillies, curry leaves and oil.  Onions were briefly fried then the lovely yellow lamb was stir fried for a few minutes.  Rice wine was stirred in with a handful of chopped peppers.  A few minutes of cooking to reduce the wine and dinner was served with brown rice.

Results? I was underwhelmed, it was tasty but lacked punch. Garlic or ginger would have made for a more flavourful meal.  With the lack of soy it didn’t have the salty tang I’ve come to expect from my meals. 7 out of 10.

I’m being brave and cooking Tofu on Sunday so not sure that the scores will go up anytime soon!

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