Cooking with Cumin

Warming and earthy, cumin shines in noodles, beans, and curry.

- MARGARET MONROE

Cumin Lamb Noodles

ACTIVE 25 MIN; TOTAL 40 MIN; SERVES 4

The bold flavors of cumin and lamb are combined with spicy chile crisp in this quick noodle stir-fry. For an extra layer of flavor, bloom whole cumin seeds in the oil used to sear the lamb. Seek out black vinegar and dark soy sauce to add a distinct complexity and faint sweetness to the dish, or check the Note for substitutes.

2 lb. (1-inch-thick) bone-in lamb shoulder steaks (about 4 steaks)

1 Tbsp. ground cumin

1½ tsp. cornstarch

1 tsp. kosher salt

3 Tbsp. neutral cooking oil (such as avocado), divided

8 oz. dried wide wheat noodles (see Note)

1 tsp. cumin seeds (optional)

1 small white onion, thinly sliced (about 1½ cups)

2 Tbsp. chile crisp, plus more to taste

2 Tbsp. water

4 tsp. black vinegar (see Note)

2 tsp. dark soy sauce (see Note)

Torn fresh cilantro leaves, for garnish

1. Remove bones from lamb steaks; discard bones. Cut lamb against the grain into ¼-inch-thick strips. Toss together lamb, ground cumin, cornstarch, salt, and 1 tablespoon oil in a medium bowl until lamb is evenly coated. Let stand at room temperature for 15 minutes.

2. Meanwhile, bring a large pot of water to a boil over medium-high. Cook noodles according to package directions until al dente. Drain well, and set aside.