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inter (more or less) equals lamb as I mentioned previously in “Lamb Three Ways”. This time sharing lamb stew with tofu skin recipe, another typical Cantonese winter stew to bring the heat in body.
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Didn’t intend to go buy lamb at Whole Foods but accidently found this whole riblet/breast with perfect layers! The butcher was joking that he didn’t want to sell that good of a lamb breast to us haha! More commonly cooked and pricier part of lamb is the lamb rack, but I personally like the tenderness from fat, hence, lamb rib/riblets more and the ways to cook them are very versatile – long-time, slow-cooked lamb soup, grilled whole ribs or lamb skewers over open fire… Already drooling just thinking of them. The best of any lamb I have ever had was still back in Xinjiang, China, where I visited with family and friends back in the early 2000s.
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Finally bought lamb racks and got my hands on this recipe that caught my attention from friend’s instagram. I never had it in restaurant so am unaware the “authentic” taste. Will leave that judgements to my guests 😉 But this is indeed a very juicy, fragrant recipe! Slightly different from the more strongly-flavored cooking style with cumin and pepper powder.
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When I travelled to Xinjiang with mom, her friends and their kids, 5 moms + 4 daughters, 1 son back in the late 2000s, we had such a blast. Fighting for simple dish like stir-fry tomato with eggs, running uphill for 10 lamb bbq skewers for only 5RMB back then while becoming breathless at such high altitude, walking out of hotel lobby to see the stars, which are so bright that we do not need to walk far from hotel’s strong light source. The people, the culture, the foods, all linger in my head and sparks occasionally when reminiscent. Xinjiang lamb pilaf, as representative and symbolic as it gets, of course is the top dish I want to make when I get my hands on lamb. Googling and asking around for its recipe, I was surprised to find out it is very simple!
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Rou Jia Mo, Chinese burger, originated in Shanxi Province in China. That is the province where Terracotta Army stands! Different cities in Shanxi Province eat Rou Jia Mo also differently; warm meat vs hot meat, braised pork belly vs lamb, beef, different ways to make, cook doughs, etc. I have tried this three times so far, the previous two failure results from either dough too soft, or cook at high temperature or cook too long. Understanding the expected texture and how it is formed definitely make this process much easier!
