What I’m coming to understand as a Yunnan take a Xinjiang favorite, “Lamb a la Cumin”. In Yunnan it is generally made more with beef than with lamb, and is stir fried with more emphasis on the flavor of the onions and hot peppers than on the cumin.
What I’m coming to understand as a Yunnan take a Xinjiang favorite, “Lamb a la Cumin”. In Yunnan it is generally made more with beef than with lamb, and is stir fried with more emphasis on the flavor of the onions and hot peppers than on the cumin.
