The New York Times this week offers this article and video on how to make Chinese-style cumin lamb stir-fry:
http://www.nytimes.com/2014/03/26/dining/a-lamb-at-play-in-a-field-of-cumin.html?_r=0
We have a similar recipe in our book, where we note that Traditional Chinese Medicine considers lamb among the warmest of meats. The spices are also warming, making this dish an excellent meal for the winter months or for anyone feeling a chill or experiencing fatigue.
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