Whole cumin seeds, jalapeño, red bell peppers, garlic, and onions deliver a lively taste.
Cumin gets around. Originally cultivated around the Mediterranean and the Middle East – and in fact found at archeological sites in Babylonia and Egypt – it’s now found in cuisines throughout Asia, Africa, the Americas, and parts of Europe.
One of our favorite places to find it is in a lamb with cumin dish served at Lao Beijing, one of Tony Hu’s authentically regional restaurants in Chicago’s Chinatown. Lamb with Cumin is a traditional dish of Mongolia and the neighboring Xinjiang region of western China, but variations have made their way across much of China. Lao Beijing’s version is fiery and flavorful, and the powerful scent of cumin almost precedes it to the table.
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