Comments on: Xinjiang Cumin Lamb Stir Fry

By: BrianW

BrianW — Mon, 01 Apr 2024 07:58:32 +0000

Fantastic. A really interesting and tasty way to cook lamb. I used lamb blackstrap as that’s what I had. Unfortunately didn’t have dried chilli so just used one fresh red one, whole, not cut. Took it out before serving, it added a little bit of bite but not very hot. Served with roti. Perfect!

By: Michele

Michele — Thu, 07 Mar 2024 09:54:48 +0000

OMG Nagi, that was delicious! So tender and so full of flavour, I almost ate half of it in one sitting. Thank you for this recipe, tastiest dish I think I’ve made in years.

By: tom

tom — Thu, 02 Nov 2023 04:58:57 +0000

I am cooking this dish for my grade 10 exam. Lets hope I don't fail again

By: alimak

alimak — Sat, 28 Oct 2023 06:05:25 +0000

Found the late addition of the cumin didn’t cook it out sufficiently and thus it tasted a l’il ‘raw’ to me.
Was ok, but not a keeper imho.