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Feb 17, 2008 03:56 PM

Chinese Lamb

Took an excursion up to Flushing today to hit Spicy and Tasty and had the delicious lamb in red chili oil dish Bruni talks about in his old NYT review. So, does anybody know of a chinese place in chinatown with something similar? Also, what cut of lamb do they use? is that just leg of lamb cut into thin slabs and sauted over very high heat? I don't think the spice conbo would be crazy hard to duplicate with a mostly American pantry...

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