New recipes, October 28, 2012

Dongbei Cumin and Cilantro Stir Fried Lamb, from John Gregory-Smith's Mighty Spice Cookbook, served over rice. We give the lamb a 3. Accompanied by an Asian inflected salad that Carl made that included ginger, Sriracha, lime juice, rice wine vinegar, peanut and sesame oil, garlic and mango powder, and soy sauce, with sesame seeds on the salad.

Wine: Domaine Pontifical Chateauneuf-du-Pape 2001