Comments on: Cumin Lamb Stir-Fry (孜然羊肉)

By: Wei Guo

Wei Guo — Fri, 09 May 2025 06:44:05 +0000

In reply to Michael Kravcar. You're absolutely right, Michael! Searing the meat in smaller batches helps keep the heat high , avoid steaming, and keeps the dish drier, which is key for a good cumin lamb. Your pairing with Taiwanese noodles and chili crisp sounds fantastic. I'm so glad it was a hit with your guests.

By: Michael Kravcar

Michael Kravcar — Sun, 27 Apr 2025 04:37:39 +0000

I made this for company, so I doubled the recipe. The flavors were awesome and right on point. I believe I made the mistake of putting all the meat in the hot pan to brown. The meat gave off liquid that then thickened because of the cornstarch giving it a stew like consistency. What I think I should have done was seared in small batches. What do you think? This is one of my favorite dishes that we can readily get at a few restaurants in San Diego, so I know the dish should be “drier”. The company didn’t know any better, and there were nothing but compliments on the dish. By the way, we served this with Taiwanese wide noodle that we quickly fried in the same pan after cooking the lamb, then added a quick stir of chili crisp in with the noodles. It was a great accompaniment to the Cumin Lamb. Thank you for your delicious recipes!

By: Wei Guo

Wei Guo — Wed, 23 Apr 2025 07:38:53 +0000

In reply to ZuBa. Marinating overnight sounds like a great touch. Happy to hear you’ll be making it again!

By: ZuBa

ZuBa — Sat, 19 Apr 2025 21:14:25 +0000

I made this recipe – and it came out wonderfully. I marinated the lamb over night (longer than in recipe) Otherwise I did the exact same protocol. Was worried that lamb would be chewy, because I never had manged in my cooking before to make lamb cubes taste good. But the cumin lamb came out so great, soft, juicy, tasty. Step-by-step really easy to follow. Will certainly cook it again!!

By: Wei Guo

Wei Guo — Fri, 07 Feb 2025 14:15:46 +0000

In reply to Robin. Thank you so much, Robin! Your kind words truly made my day. So happy to hear you’re enjoying the recipes—especially that they’re husband-approved! Hope you continue to have fun cooking.

By: Robin

Robin — Mon, 27 Jan 2025 08:23:34 +0000

Another awesome dish. We are working our way through your repertoire and OMG, just so happy! Even my husband who can be a bit pickie has not knocked back a single dish. I thought if he was going to it would be this one but no, he loved it. Why oh why have we only just found you? Your food just simply the best!

By: Wei Guo

Wei Guo — Mon, 11 Nov 2024 12:56:25 +0000

In reply to Annie Woodhall. Thank you so much for your incredible feedback and five-star rating 🌟. I’m so happy to hear the lamb turned out tender and that you enjoyed the flavors. Knowing the recipe was easy to follow makes my day!

By: Annie Woodhall

Annie Woodhall — Fri, 08 Nov 2024 07:51:58 +0000

If I could give ⭐️10 I would
It was unbelievable
Didn’t change anything
Lamb was tender and succulent
Simple flavours that worked so well
Recipe and instructions so easy to follow

By: Wei Guo

Wei Guo — Sat, 31 Aug 2024 18:27:51 +0000

In reply to Christian Leoncini. Thanks Christian for sharing your experience and feedback. Glad you enjoyed the dish!

By: Christian Leoncini

Christian Leoncini — Thu, 29 Aug 2024 14:57:18 +0000

Came out absolutely delicious, and was very easy to make. For my preference I would probably add a lot more chili flakes and add some fresh chilis to the mix. Other than that, I would say this is a great meal for all skill levels to make, as it is very simple and helps you to build a better understanding to the craft. To pair with it, I think Thai sticky rice goes the best with this meal, as it best absorbs the flavors and texture of this dish.