Dongbei cai is the food of Northeast China. An elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds — a legacy of the nomadic Mongols who long ruled Central Asia.
Citrus Braised Lamb Shanks: Lamb shanks meet a bright trio of winter citrus -- lemon, lime and orange -- in this dish. The rich braising liquid that results from the slow cooking almost surpasses the lamb shanks themselves.
NYT Cooking: This fragrant beef stir-fry is an adaptation of one found in Fuchsia Dunlop's “Revolutionary Chinese Cookbook,” whose subject is the food of Sichuan’s less celebrated eastern neighbor, Hunan province. Cumin, a spice rarely used in Chinese coo
Kefta is ground beef or lamb typically mixed with cumin paprika minced onion coriander and parsley. Kefta makes a superb kebab (brochette) and is also the foundation of a number of other Moroccan dishes.
Pakistani Slow-Cooked Lamb Stew (Dumbay ki Nihari)