{"id":13536,"date":"2021-03-30T06:44:39","date_gmt":"2021-03-30T10:44:39","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=13536"},"modified":"2021-03-30T07:39:28","modified_gmt":"2021-03-30T11:39:28","slug":"many-had-a-little-lamb","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=13536","title":{"rendered":"Many Had a Little Lamb"},"content":{"rendered":"

…or so it would seem due to the convergence of spring and the heightened popularity of lamb cookery and feasting this time of year.<\/p>\n

Springtime and lamb are inextricably intertwingled throughout religious travails, pagan tales, and supermarket sales; it\u2019s all about timing. The Jewish Passover (Pesach) Seder recounts the dictum of marking doors with lamb\u2019s blood to signal the Angel of Death to pass over those houses; in Christianity, Easter commemorates the death and resurrection of Jesus, symbolized by the Paschal Lamb. Wasn\u2019t the Last Supper a Seder? It\u2019s no coincidence that the Hebrew word Pesach (\u05e4\u05bc\u05b6\u05e1\u05b7\u05d7) and the Greek word Pascha (\u03a0\u03ac\u03c3\u03c7\u03b1) share a heritage.<\/p>\n

(Click on any image to view it in high resolution.)<\/em>
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\nAnyway, the vernal equinox has occurred, Passover is upon us, Easter is just around the corner, and lambs spring eternal (or maybe that\u2019s goats \u2013 just kidding) so since this is a thinly veiled Cooking in the Time of COVID post, here\u2019s a dish I made that has nothing to do with religiosity and everything to do with lamb.<\/p>\n

I\u2019m often struck by the affinity lamb has for cumin and chilies in certain Chinese and Central Asian dishes so it\u2019s always a treat to make this Xi\u2019an Style Spicy Cumin Lamb dish. It features cumin seeds, coriander seeds, Sichuan peppercorns and dried red peppers; onions, bok choy, fresh long green chili peppers and scallions; plus the usual suspects (fresh ginger, garlic, soy sauce, Shaoxing wine, Zhenjiang vinegar, etc.). Oh, and lamb and noodles.<\/p>\n

But no matter how you celebrate the season, Happy Spring!
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\n 
\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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\n <\/p>\n","protected":false},"excerpt":{"rendered":"

…or so it would seem due to the convergence of spring and the heightened popularity of lamb cookery and feasting this time of year. Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,31],"tags":[35],"class_list":["post-13536","post","type-post","status-publish","format-standard","hentry","category-cooking-in-the-time-of-covid","category-home-cookin","tag-chinese"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/13536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13536"}],"version-history":[{"count":13,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/13536\/revisions"}],"predecessor-version":[{"id":13553,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/13536\/revisions\/13553"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}