The last few months I haven’t been a very good food blogger. Part of it was most of my free time has been spent working on my podcast but most of it has been its been hard to write posts because my life is really boring right now. I don’t go out and do much because of Covid. Even when I am not writing directly about what I am doing, going out for dinner or to the thrift shop or the library often inspires what I write about. I am going to try and loosen up a little and get out a little more even if it is only to take my camera for a walk to take pictures.
This recipe is another one from The Lucky Peach Presents 101 Easy Asian Recipes. I got to admit I am more than a little obsessed with this cookbook and I am not sure why, Usually, when I get a cookbook I try a few recipes then move on to something new. This cookbook, every time I open it I find another recipe I want to try. It’s just crazy. I am not complaining the recipes are really good so I certainly don’t mind spending my time trying them.
This recipe is really good whether use use ground lamb or ground beef. The key is finding Sichuan peppercorns. Do not!!! substitute regular black peppercorns. They aren’t the same as Sichuan peppercorns. I am all for making substitutions but only if they don’t effect the overall flavor of the dish. I believe using black peppercorns instead of Sichuan peppercorns changes the dish too much. I found my Sichuan peppercorns at a local natural food store but you could find them at an Asian market or online as well. Oh, and don’t be surprised if you bite into one and your tongue goes a little numb, the peppercorns do that. It’s normal but can be a little surprising.
From Lucky Peach Presents 101 Easy Asian Recipes
1 lb ground lamb
1 TBS ground cumin
1 tsp Sichuan peppercorns, lightly toasted and crushed
1/2 tsp red pepper flakes
1 1/2 tsp kosher salt
1 TBS oil
1 small red onion, halved, peeled and thinly sliced
1 jalapeno, halved, seeded and thinly sliced
Combine the lamb, cumin, pepper orbs, chili flakes, and salt in a bowl and mix with your hands until well combined. Form into 4 equal balls.
Heat the oil in a 12 inch frying pan, over medium-high heat. Add the onion and jalapeño slices and sear the vegetables are lightly browned around the edges but still a little crunchy, about three minutes.
Separate the vegetables into 4 equal piles, leaving room between each pile, Top each pile with a ball of meat. Using the back of a large spatula, mash the meat into the vegetables, forming a 1/4 inch thick patty. Cook until the meat is opaque on bottom 1/4 inch, about 3 for lamb, 4-5 minutes for ground beef. Flip and cook to desired doneness, about 3 minutes for lamb and 4-5 minutes for ground beef.