Ingredients with Measurements:
- 1 lb ground lamb
- 4 roujiamo buns
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp chili powder
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Grill or grill pan
- Rolling pin
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, mix ground lamb, cumin, paprika, chili powder, salt, and pepper until well combined.
3. Divide the lamb mixture into 4 equal portions and shape each portion into a patty.
4. Place the lamb patties on the grill and cook for 4-5 minutes on each side, or until fully cooked.
5. While the lamb is cooking, heat vegetable oil in a skillet over medium heat.
6. Add garlic, red onion, and red bell pepper to the skillet and sauté until the vegetables are tender and slightly caramelized.
7. Remove the lamb patties from the grill and let them rest for 5 minutes.
8. Using a rolling pin, flatten each roujiamo bun until it is about 1/4 inch thick.
9. Cut each bun in half and place them on the grill, cut side down, for 1-2 minutes, or until lightly toasted.
10. To assemble the roujiamo, place a lamb patty on the bottom half of each bun, followed by a generous amount of the sautéed vegetables.
11. Top with fresh cilantro, if desired, and the other half of the bun.
12. Serve immediately.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 510
- Fat: 29g
- Carbohydrates: 32g
- Protein: 29g
Substitutions for ingredients:
- Ground lamb can be substituted with ground beef or ground chicken.
- Red onion can be substituted with yellow onion.
- Red bell pepper can be substituted with green bell pepper.
Variations:
- Add sliced jalapeños for extra heat.
- Use pita bread instead of roujiamo buns.
- Top with tzatziki sauce for a Mediterranean twist.
Tips and tricks:
- Make sure to let the lamb patties rest for 5 minutes before assembling the roujiamo to allow the juices to redistribute.
- Use a meat thermometer to ensure the lamb is fully cooked (internal temperature of 160°F).
- If you don't have a rolling pin, use a heavy skillet or a can of beans to flatten the buns.
Storage instructions:
- Store leftover lamb patties and sautéed vegetables in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb patties in the microwave or on the stovetop until heated through.
- Reheat the sautéed vegetables in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the roujiamo on a platter with a side of fries or a salad.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with a cold beer or a glass of red wine.
Suggested side dishes:
- French fries
- Greek salad
- Roasted vegetables
Troubleshooting advice:
- If the lamb patties are sticking to the grill, brush them with a little bit of oil before placing them on the grill.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw meat.
- Use a meat thermometer to ensure the lamb is fully cooked (internal temperature of 160°F).
Food history:
- Roujiamo is a popular street food in China, originating from the Shaanxi province.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the roujiamo on a plate or in a paper wrapper for a more authentic street food experience.
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Region: Chinese