Name: Sizzling Cumin Lamb
Yield: 4 to 6 Servings
Ingredients: 1 cup cumin seeds, toasted; 1/2 cup coriander seeds, toasted; 1/2 cup fennel seed, toasted; 3 tablespoons kosher salt; 1 tablespoon (packed) light brown sugar; 3 tablespoons fish sauce (nam pla or nuoc nam); 1 tablespoon sesame oil (not toasted); 4 pounds lamb shoulder, cut into 1-inch cubes; 1/4 cup vegetable oil; 1 1/2 cups beer (Budweiser or any other pilsner works well); 4 cups beef or low-salt chicken broth; 1 1/2 cups cola; 1/4 cup soy sauce; 1 yellow onion, burnt over an open flame, finely chopped; 2 jalapeños, burnt over an open flame, finely chopped with seeds; 2 fresh bay leaves; 1 garlic clove, smashed; 1/2 tablespoon olive oil plus more for brushing; Kosher salt; 1 onion, thinly sliced; 3 red jalapeños, thinly sliced with seeds; 1 pound ramen noodles; 1 bunch cilantro, tough stems removed; 3 scallions, thinly sliced; 2 tablespoons black vinegar; 1 tablespoon toasted sesame seeds; 1 green jalapeño, thinly sliced with seeds; Chili Pickled Long Beans (click for recipe)

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