Spicy Cumin Lamb Sandwich

Inspired by the lamb noodle stalls of Xi’an

Serves 4

Ingredients

• 1 lb lamb shoulder roast, or other braising cut
• 4 cloves garlic, smashed
• 3 inch piece of ginger, sliced
• 1 Tbsp light brown sugar
• ⅓ cup fish sauce
• 2 cups beef stock
• Salt & pepper to taste

To serve:

• Olive oil
• 1 clove garlic, minced
• 1 inch piece of ginger, peeled and minced
• 1 scallion, sliced
• ½ red onion, sliced
• 1 Anaheim or other mild green pepper, sliced
• 1 ½ Tbsp ground cumin
• 1 ½ tsp red chili powder (more or less to your preference)
• 1 Tbsp light brown sugar
• ¼ braising liquid
• 1 Tbsp sesame seeds
• Juice of 1 lime
• 4 rustic-style potato buns
• Cilantro

Instructions

Season the meat generously with salt and pepper. In a large pan over high heat, sear the meat on all sides. While searing the meat, combine smashed garlic, ginger, brown sugar, fish sauce, and beef stock in the pot of your pressure cooker. Once the meat is seared, add it to your pressure cooker. Seal the lid and cook on high pressure for 1 hour. Once meat is cooked, remove from braising liquid, remove bones, and chop to bite-sized pieces.

When ready to serve, in the same pan you used to sear, heat a small glug of olive oil over medium heat. Add the ginger, garlic, scallion, red onion, & sliced pepper and sautée until just fragrant. Add the spices, brown sugar, & braising liquid, and chopped meat, stirring to combine. Let cook until braising liquid reduces and the edges of the meat get crispy. Finish with sesame seeds and lime juice.

While the meat is cooking, toast your buns. Top with meat and as much cilantro as you like.