• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

Small book

My cookbook "Dinner" now available!

  • My RecipeTin
  • My cookbook!
  • Recipes
  • Recipes By Category
    • Christmas ⭐️
      • Starters
      • Mains
      • Sides: Warm & Hearty
      • Sides: Light & Fresh
      • Desserts
      • Breads
      • Christmas Leftovers
    • Iconic + cult classics
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish recipes
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Salads & veg
      • Show Off Salads
      • Rice (all)
      • Fried rice recipes
      • Rice (plain)
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cakes
      • Candy
      • Cheesecakes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
      • Ice cream
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
    • Cookbook recipes
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Stir fries

Xinjiang Cumin Lamb Stir Fry

By:Nagi
Published:29 May '23Updated:25 Aug '23
66 Comments
Recipe v Video v Dozer v

A cumin spiced lamb dish might sound totally un-Chinese, but it’s actually authentic and very on-trend! Hailing from Xinjiang province, this Cumin Lamb stir fry is one of the best easy new recipes I’ve tried in months.

Close up of Xinjiang Cumin Lamb Stir Fry

Xinjiang Cumin Lamb Stir Fry

New recipes that truly catch me by surprise are few and far between these days. But this one did – and hit it so far out of the park that I declared I must share the recipe “immediately”!

Succulent pieces of lamb generously flavoured with a cumin-sichuan pepper spice mix, golden on the outside and astonishingly tender inside. This is a dish from the Xinjiang province of China where the food is heavily influenced by food of the Middle East, reflecting the predominantly Muslim population. It’s an absolute dead ringer for the ones I’ve had at restaurants, quick to make, and so good I couldn’t stop eating it straight out of the pan.

But what surprised me the most was the ingredients. Everything from the local grocery store.

Even if you are not familiar with Cumin Lamb, if you love Chinese and Middle Eastern food, I guarantee you will love this!

Xinjiang Cumin Lamb backstory – Xinjiang is a province in the north-west of China, situated on the ancient Silk Road that connected China with the Middle East and Europe. With a predominantly Muslim population, the food of Xinjiang is unlike most Chinese food you probably are familiar with. There’s less soy sauce, no pork, and less rice. Instead, think fragrant spices, lots of lamb, flatbreads, skewers, pilafs and richly spiced sauces. Cumin lamb skewers and today’s Cumin Lamb Stir Fry are two signature dishes from the region. Tarim Uyghur in Auburn (Sydney) is highly rated by the community.

Xinjiang Cumin Lamb Stir Fry over rice

Recipe credit: Today’s recipe is adapted from Real-Deal Xinjiang Cumin Lamb recipe from a wonderful website called Omnivore’s Cookbook, one of my trusted sources for authentic Chinese cooking. I made a few minor tweaks to streamline but the flavour is bang on!

Ingredients in Cumin Lamb

Here’s what you need to make this lamb stir fry.

Marinade & spice mix

Xinjiang Cumin Lamb Stir Fry ingredients

Lamb & marinade

  • Lamb cut – I recommend using lamb leg or rump. Good lamb flavour, not too fatty, suitable for quick cooking. More expensive cuts such as backstrap or cutlets are wasted on a stir fry (in my humble opinion) especially given we can tenderise the lamb using the Chinese velveting method (just a touch of baking soda – next point!).

    Slow cooking cuts – like shoulder and shank – are a too tough for this recipe (tenderising is not as effective) and most other chops are too fatty.

  • Baking soda – To tenderise the lamb so it stays beautifully succulent and tender even if it’s kept on the stove for a little longer than ideal. Baking soda is used to velvet chicken and beef in Chinese stir fries too. Tried and loved technique! (Note for velveting-fans: In this recipe we use less baking soda for a larger volume of meat so there’s no need to rinse the baking soda off, you can’t taste it!).

  • Chinese cooking wine (“Shaoxing wine”) – An essential ingredient for making truly “restaurant standard” Chinese dishes! Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – substitute with 2 tablespoons chicken stock/broth.

  • Cornflour/cornstarch – This creates a light coating on the lamb that the spice mix clings to. Some recipes will have you toss the marinated lamb in cornflour. I tried that, and ended with with a gluey mess. It’s far easier to just mix the cornflour in with the marinade – and the end result is practically the same.

  • Soy sauce – Either light or all purpose soy sauce. But not dark soy sauce – flavour is too strong and the colour is too intense! More on which soy sauce to use when here.

  • Salt – For seasoning.

Spice Mix

  • Cumin – LOTS! 2 whole tablespoons!! This is a bold flavoured dish – and true to its name.

  • Sichuan pepper (pre-ground) – The cool, numbing, almost lemony spiciness of Sichuan pepper that we all know and love is a signature characteristic of this dish! Completely different to the hot spiciness of powders like cayenne pepper.

    Usually I’ll urge you to toast and grind your own, for better flavour. But in this recipe, we (Chef JB and I) tried it with freshly ground and pre-ground and honestly, there was no noticeable difference because the cumin and dried chilli are the dominant flavours here. So feel free to use store bought pre-ground – widely available these days in large grocery stores.

    To make your own, dry toast whole peppercorns, cool, grind, sift out lumps, then measure out 1/2 teaspoon powder. Whole peppercorns yield just under half in powder, so start with 1 1/2 teaspoons of Sichuan peppercorns.

    Substitute with 1/4 teaspoon ground white pepper.

  • Sugar – Just a small amount, to balance the other flavours. Doesn’t make this dish sweet.

Ground Sichuan pepper
Ground Sichuan pepper
Dried red chillies
Dried red chillies

For the stir fry

The whole chilli are used for flavour and fragrance, not for eating. They are used in dry form so they are chewy and not very pleasant to eat.

Xinjiang Cumin Lamb stir fry ingredients
  • Dried chilli – Asian ones, if you can. But even sub-continent (Indian) chillis or South American chilli will work! As noted above, they are stir fried with the other ingredients for flavour and releasing some heat, but not intended to be eaten. So the exact type and spiciness of the dried chilli is not as important as in other dishes such as Beef Rendang where dried chilli are blitzed into a curry paste.

  • Ginger and garlic – Plenty, for beautiful aromatics flavour!

  • Onion – Also for aromatic flavour.

  • Coriander/cilantro and sesame – Finishes that are tossed in right at the end.


How to make Cumin Lamb Stir Fry

Slices of lamb are marinated for just 30 minutes to tenderise and flavour. The actual cooking part is very quick, as stir fries typically are. Once you start cooking, you’ll be done in less than 5 minutes.

How to make Xinjiang Cumin Lamb stir fry
  1. Marinate the sliced lamb with the soy sauce, Chinese cooking wine, cornflour/cornstarch, salt and baking soda to tenderise.

  2. Mix the cumin, Sichuan pepper and sugar in a bowl.

  3. Cook the lamb in two batches in a large non-stick skillet for just 1 1/2 minutes until light golden, then remove. The thin slices do not take long to cook!

  4. Sauté the aromatics – garlic, ginger, onion and whole dried chillies.

  5. Add the lamb back in with the spice mix and toss just to coat the lamb in the spices. It doesn’t need to be cooked.

  6. Toss the coriander/cilantro and sesame in, then toss again just to disperse. Then serve immediately!

Xinjiang Cumin Lamb Stir Fry freshly made

You will love how tender the lamb pieces are! We deliberately keep the slices not too thin so you get a nice satisfying bite of lamb. Caramelised on the outside, pink and succulent inside!

Xinjiang Cumin Lamb Stir Fry close up

How to serve Cumin Lamb

This is a dry-style stir fry, which means it is one of those stir fries that doesn’t come with loads of sauce. Absence of sauce is compensated for with robust flavours in the stir fry, like you find in other “dry” stir fries like Kung Pao Chicken, Thai Cashew Chicken and Crispy Mongolian Beef.

So personally, I’m fine serving it with plain white rice though I think some people would prefer a flavoured rice – because there’s no sauce for rice soaking. And I get it. If you’re in that camp, try it with Fried Rice (or the now infamous Emergency “Dump & Bake” Fried Rice if you don’t have day-old cooked rice), Garlic Butter Kale Rice or Buttered Rice. Supreme Soy Noodles will also be great as a side dish, along with steamed Asian Greens with Oyster Sauce.

Love to know what you think if you try this! I know it’s a little more niche than the usual stir fries I share. So that should tell you it’s extra great!! – Nagi x


Watch how to make it

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Close up of Xinjiang Cumin Lamb Stir Fry

Xinjiang Cumin Lamb Stir Fry

Author: Nagi
Prep: 15 minutes mins
Cook: 8 minutes mins
Marinating: 30 minutes mins
Total: 53 minutes mins
Mains
Chinese
4.70 from 10 votes
Servings4
Tap or hover to scale
Print
Recipe video above. A cumin spiced lamb dish might sound totally un-Chinese, but it's actually authentic and very on-trend! Hailing from the Xinjiang province of China, if you love Middle Eastern and Chinese food, you will love this. Bold cumin flavour with tingling "cold" spiciness from Sichuan pepper and earthy chilli flavour (but not spiciness) from the dried chillis.
Spice level – On the upper warm buzz side, but not fiery heat because Sichuan pepper is a different type of spiciness, see note 4.
Recipe credit: Adapted from Real-Deal Xinjiang Cumin Lamb from Omnivore's Cookbook, one of my trusted sources for authentic Chinese cooking. I made a few minor tweaks to streamline but the flavour is bang on!

Ingredients

Lamb & marinade:

  • 500g/ 1 lb boneless lamb leg meat (or rump) , sliced 1/2 cm / 1/5″ thick (Note 1)
  • 1 tbsp soy sauce , light or all-purpose (not dark or sweet)
  • 1 tbsp Chinese cooking wine (Note 2)
  • 1/2 tsp cooking/kosher salt
  • 1 1/4 tsp baking soda , sifted if lumpy (Note 3)
  • 2 tbsp cornflour / cornstarch

Spice mix:

  • 2 tbsp cumin powder
  • 1/2 tsp white sugar
  • 1/2 tsp ground Sichuan pepper (Note 4 to grind your own)

Stir fry:

  • 4 tbsp vegetable oil (or canola, peanut)
  • 1/2 cup dried Chinese chillis , whole, 25-30 pcs (Note 5)
  • 1 onion , halved then sliced 8mm / 1/4" thick
  • 2 tbsp finely minced ginger (~5cm/2″ piece)
  • 5 cloves garlic , finely sliced
  • 1/2 cup coriander/cilantro , roughly chopped
  • 1 tsp toasted sesame seeds
  • Plain rice , fried rice – more suggestions listed in post

Instructions

  • Marinade – Combine lamb, soy sauce, Chinese cooking wine, salt, baking soda and cornflour in a mixing bowl. Mix well then set aside for marinade for 30 minutes (counter fine).
  • Spice mix – Mix the ingredients in a small bowl.
  • Cook lamb – Heat 3 tablespoons of the oil in a large non-stick skillet (30cm/1") over medium-high heat until hot. Add half the lamb and spread out in a single layer. Leave for 30 seconds then, using 2 wooden spoons, toss for a further 1 minute until the lamb is slightly golden. Remove onto a plate then repeat with remaining lamb (you shouldn't need more oil).
  • Sauté aromatics – Heat the remaining 1 tablespoon of oil. Add the dried chilli, ginger and garlic. Stir for 10 seconds to release flavour, then add the onion. Cook for 2 minutes until the onion just starts to soften.
  • Spiced lamb – Add the cooked lamb then sprinkle the spice mix over. Toss well to evenly coat.
  • Finish dish – Add the cilantro, sesame seeds and toss. Serve over rice! (Note: the dried chillies are not meant to be eaten.)

Recipe Notes:

1. Lamb – Butterflied or boneless lamb leg roast meat is my preferred. Rump is similar. Best cut for lamb flavour, not too fatty, and tenderness (baking soda also plays a part, see below). Other lamb chop cuts will work but are smaller/fattier. Shoulder, shanks and other slow cooking cuts aren’t suitable. Pricey backstrap is wasted on this recipe, in my opinion, unless you can get it very cheap! (Save it for this recipe)
Don’t slice too thinly, you want a bit of bite to the lamb pieces. Also, if too thin, it’s hard to cook to make golden as there’s too many really thin pieces!
2. Chinese cooking wine (“Shaoxing wine”) is an essential ingredient for making truly “restaurant standard” Chinese dishes. Substitute with Mirin, cooking sake or dry sherry. Non alcoholic sub – sub with 2 tablespoons chicken stock/broth.
3. Baking soda/bi-carb – Chinese restaurant secret to tenderise meat (called “velveting”). Tried and loved method used by readers for years – see method for chicken and beef for stir fries!
4. Sichuan pepper – Cold spiciness, a bit lemony, rather than hot spiciness you get from normal chilli like cayenne pepper! Usually I recommend grinding your own but in this recipe, pre-ground is just as good. To grind your own, dry toast 1 1/2 tsp, cool, grind, sift out lumps, measure out 1/2 tsp powder.
Substitute with 1/4 teaspoon white pepper.
5. Dried chilli – Any Asian or Indian/sub-continent red dried chillies will be fine here. Primarily used for chilli flavour, sautéed whole, not meant to be eaten. Doesn’t release much spiciness.
6. Leftovers will keep for 3 – 4 days in the fridge. Not suitable for freezing.
Nutrition per serving assuming 4 servings.

Nutrition Information:

Calories: 358cal (18%)Carbohydrates: 25g (8%)Protein: 24g (48%)Fat: 20g (31%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 50mg (17%)Sodium: 1003mg (44%)Potassium: 1670mg (48%)Fiber: 4g (17%)Sugar: 4g (4%)Vitamin A: 1769IU (35%)Vitamin C: 171mg (207%)Calcium: 416mg (42%)Iron: 16mg (89%)
Keywords: cumin lamb, Lamb stir fry, Xinjiang food
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Life of Dozer

Many of you inquired about the well being of Geoff* when I moved away from the northern beaches. I’m happy to report he is well, and still receiving a stead flow of meals from us! My assistant still lives in the northern beaches so she takes meals to him and I still go to the dog beach (Bayview) on weekends. He is also very well looked after by other locals. Small token of appreciation for how well he looks after the park for us!

Here he is with his companion, Cubby, yesterday morning (Sunday).

You’d think Dozer would be more respectful given he doesn’t see Geoff every day anymore. But no. Still begging for a little taste of the breakfast I gave Geoff not 5 seconds ago. #Shameless!

* Geoff is a local who lives in his van at the dog park/beach. He has special permission from the council to park there. He looks after the park like its his own backyard which is why it is the most pristine dog park in the whole of Sydney. He wakes up to gun-barrel views over beautiful Pittwater every morning!

Previous Post
No-bowl Chocolate Nut Bars
Next Post
Antipasto Chickpea Salad

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Vietnamese Shaking Beef from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

Vietnamese Shaking Beef

Crispy Salt n Pepper Tofu from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

Crispy Salt & Pepper Tofu

Chicken Stir Fry from RecipeTin Eats "Dinner" cookbook by Nagi Maehashi

Easy Everyday Chicken Stir-Fry

More Stir fries

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




66 Comments

  1. alimak says

    October 28, 2023 at 5:05 pm

    3 stars
    Found the late addition of the cumin didn’t cook it out sufficiently and thus it tasted a l’il ‘raw’ to me.
    Was ok, but not a keeper imho.

    Reply
  2. Hannele Valkama says

    July 7, 2023 at 1:12 am

    5 stars
    Packed full of delicious flavors! I really enjoyed this dish. Thank you so much for sharing this recipe!

    Reply
  3. Judy says

    June 22, 2023 at 6:57 am

    I was keen to make this recipe and ordered a home delivery of the few ingredients that I didn’t have, whilst I was at work. Turns out that lamb was not available… On my way home I stopped at local butchers, who was pretty well packed up and ready to go home and watch the footy… No lamb, so I ended up with some lovely pork scotch fillet steak. I followed the recipe otherwise, and it was brilliant. Will def make again, with lamb, and will prob try beef too. 5 stars!

    Reply
  4. Rochelle says

    June 19, 2023 at 1:41 pm

    Nagi, if this is anything like the lamb filling in Xi An lamb pita, I might have to ask you to marry me! So keen to try!

    Reply
  5. Val Opie says

    June 17, 2023 at 1:41 pm

    Loved this cumin lamb recipe. I used chicken thighs instead and it was sensational. Where can I buy your Dinner cookbook? Love all your recipes.

    Reply
  6. Rod says

    June 17, 2023 at 7:23 am

    G’day Nagi, First-time caller! Looking forward to having a go at this Xingjiang cumin stir-fry tonight. Also the glazed lemon loaf looks brilliant. When I cook one of your meals, my family says ‘where did you get this recipe’. I tell them: “Nagi gave it to me … (paust for dramatic efffect) along with 90,000 others.”

    Reply
  7. Val opie says

    June 16, 2023 at 1:34 pm

    Where can I buy Dinner book. I love your recipes.
    Thankyou., Val

    Reply
  8. Sabrina Hendricks says

    June 12, 2023 at 6:54 am

    Nagi San. This is the most amazing meal. You are right. I could not stop picking the meat from the pan itself. Thank you Nagi San. We had this with the “Emergency Dump and Bake Fried Rice”. My new go to now. Not a day goes by where I am not choosing a meal from your Dinner Cookbook or from your website. Thank you again Nagi San.
    Hugs to Dozer.

    Reply
  9. Daisy Cheung says

    June 7, 2023 at 8:18 pm

    5 stars
    I bought the boneless lamb leg roast at Coles, but found it comes with a thin layer of skin & fat. Any suggestion on easily removing the skin before slicing the meat? Thanks.

    Reply
  10. Hannah Corinna says

    June 6, 2023 at 8:35 am

    5 stars
    I’ve had sichuan peppercorns waiting to be used, this was meant to be!! The whole family loved it especially the teens. Thanks Nagi, and hugs to Dozer!

    Reply
  11. Pal says

    June 4, 2023 at 3:05 am

    I made cumin beef but I struggle to brown the meat. It never gets browned. Any suggestions

    Reply
    • Marin says

      July 6, 2023 at 8:20 pm

      Use a frying pan with a larger surface area.

      Reply
  12. kathleen says

    June 3, 2023 at 8:14 am

    5 stars
    I used rump and it was fantastic! Definitely will make again

    Reply
  13. BrianW says

    June 2, 2023 at 9:51 pm

    4 stars
    Loved the flavour but the dish was a wee bit too dry for my taste.

    Reply
    • Nagi says

      June 8, 2023 at 8:12 am

      Sorry to hear that Brian, did you use the right cut of lamb?? If so, it should be nice and juicy! Also, this is what is called a “dry” stir fry so it’s not saucy 🙂 N x

      Reply
  14. Jill Ward says

    June 2, 2023 at 8:06 pm

    We cooked your Xinjiang Cumin Lamb Stir Fry tonight along with the Gai lan in oyster sauce. Absolutely delicious – we used lamb rump. The only thing I would swap out next time is the Sichuan Pepper for white pepper (we roasted the Sichuan and then ground as suggested). For us, the sichuan left a very odd feeling in our mouth (oh and I did try it on its own after we ground it – probably not a great idea). The meal was absolutely delicious and will definite cook it again. Thanks Nagi – you and your team are 5🌟

    Reply
    • Kate M says

      June 13, 2023 at 1:16 pm

      I did this last night – with the Gai Lan as I read that you did it.

      It was all delicious – served it with coconut rice and beans. Also used white pepper because of your comment – thank you!

      Reply
  15. mattoc says

    June 1, 2023 at 5:42 pm

    I made this with leftovers from your slow-cooked lamb shoulder recipe. As it was already well-flavoured, I added the combined soy sauce and dry sherry (coeliac). Delicious.

    Reply
  16. Carole Coushaine says

    June 1, 2023 at 8:46 am

    God love Geoff and bless you for seeing that he is being taken care of!

    Reply
  17. I'm glad you won the best cookbook award says

    May 31, 2023 at 12:32 pm

    You are a very good chef. I can
    t believe how much you know about food, and I only know because of your recipes. Wow

    Reply
  18. Anton says

    May 31, 2023 at 11:38 am

    Before moving back to Perth from Melbourne, we used to frequent Sichuan House, an amazing Sichuan restaurant in Chinatown. One of their signature dishes was “Spicy Cummin Pork Ribs” (still one of the most incredible things I’ve eaten – Anthony Bourdain gives them a thumbs up in his Melbourne episode of No Reservations, if I remember correctly – although Sichuan House was then Dainty Sichuan) and I think it’s probably a variation on the recipe above. The pork ribs were marinated in Sichuan chilli oil I’m pretty sure, but I think that may have been the only major difference. I’ve not been able to find anything in Perth like Sichuan House, but I’ve managed to recreate a few of their other dishes to a passable degree. With a bit of experimentation using this recipe, maybe I’ll crack the big one! Thank you!

    Reply
  19. Juliana Nicholls says

    May 31, 2023 at 1:46 am

    Thank you So much for the explanation of soy sauce. It was so clear and I had puzzled over the differences and uses for years.
    I’m looking forward to cooking this cumin lamb stir fry as I absolutely love cumin.

    Reply
  20. Joe says

    May 30, 2023 at 10:47 pm

    Very excited to try this one – it’s one of my favourite dishes!

    On the serving suggestions, Xinjiang people actually don’t eat much rice! It’s definitely commonly served with rice elsewhere in China but I’d say the most common in NW China would be either family-style with nang (Uyghur naan bread, basically) plus maybe laohu cai (Xinjiang tiger salad), or served with leghman/lamian noodles.

    You normally only find rice in the form of plov/zhuafan (lamb pilaf) in that part of China among non-Han ethnic groups. I guess the climate is pretty unsuitable for growing it.

    Reply
Older Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On
  • Goodfood
  • Food Network
  • Better Homes Gardens
  • Taste
  • Nine
  • Network 10
  • BuzzFeed
  • Daily Telegraph
  • Women's Day

Never miss a recipe!

Subscribe to my newsletter and receive 3 FREE ebooks!

Subscribe
Recipes
  • All Recipes
  • By Category
  • Collections
About
  • About Nagi
  • About Dozer
  • RecipeTin Meals
Related
  • RecipeTin Japan
  • Food Bloggers Central
Help
  • Contact
  • Image Use Policy
© RecipeTin Eats 2023
  • Privacy Policy & Terms
Site Credits
Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled
All Rights Reserved

Subscribe to my newsletter

Sign up and receive 3 FREE EBOOKS!