My taste for cumin scented everything probably comes from -Stan cuisines of Soviet Union’s Central Asia. When I was little, in snowy potato-cabbage-black pepper-centric Moscow, cumin did not exist. Its flavor seemed exotic, otherworldly, thus, desirable.
A little more South East of -Stan countries, in China, Uighur people of Xinjiang — with their laghmans, polo, and opke sausages — took this spice to unattainable heights. Some of their dishes seeped up north to us, too, giving a whiff of the spice.
Even more South, in Shaanxi, it almost feels like asking: would you like anything with your cumin. In Xi’an Famous Foods book, there is even the entire chapter with each recipe titled Spicy Cumin You-Name-It.
But this Spicy Cumin extravaganza consistently misses one item — meatballs.
Here’s my little contribution to the cumin party — Xi’an-Inspired Spicy Cumin Lamb Meatballs. Spicy and a bit numbing ma la style, they turned out quite good — cuminy, garlicky, gingery. Very Asian with all the spices and a bit Russian with the cornstarch trick that made them juicy and tender in a different way.
As with most meat dishes, something crunchy green on the side always feels appropriate: celery, bok choy, beans, okra, pea shoots. These days, celtuce is my favorite. Think of it as celery, napa, lettuce, and asparagus bundled into one stem.
WHAT WENT IN
— 1/3 cup bread crumbs
— 1/3 cup water
— 1 Tbsp cornstarch
— 2 Tbsp sesame oil
— 2 Tbsp soy sauce
— 3 tsp crushed garlic
— 3 tsp grated ginger
— 2 large shallots, grated
— 3 scallions, sliced lengthwise and finely chopped
— 2 eggs, beaten
— 1.5 Tbsp cumin powder
— 1 Tbsp Sichuan peppercorns, ground
— 1 tsp red chill flakes
— 1 tsp Chinese five spice
— 1/2 tsp star anise, ground
— 1/2 tsp black cardamom, ground
— 1 tsp kosher salt
— 1 tsp white pepper
— 2 Ibs ground lamb (1/3 fat)
SAUCE
— 2 Tbsp dark sesame oil
— 1 Tbsp Chinese sesame paste
— 1 garlic clove, crushed
— 2 Tbsp soy sauce
— 2 Tbsp Chinkiang vinegar
— 4 Tbsp water
— 1/2 tsp five spice powder
THE PROCESS
1. Preheat the oven to 375° F.
2. Mix the meatball ingredients and roll about 30 meatballs. Ideal weight 50g each. I like to mix in the order ingredients are listed: soak the starches, create some liquid, distribute spices and herbs in that liquid. Only then, incorporate meat gently as not to overmix.
3. Bake on a parchment lined cookie sheet for about 20 min.
4. Mix the sauce ingredients and warm the sauce up if you wish.
GARNISH
— scallions
— cilantro
— hot pepper flakes
The above mentioned sesame sauce is appropriate but so are Sichuan chili oil and garlic crisp.