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Sep 18, 2010 03:31 PM

Cumin Lamb at Golden Garden, Belmont

I know that this dish has gotten some ample love here, but as I pick through the last little morsels of a take-out order, I just gotta say YUM. Spicy enough to be spicy, such a homey and satisfying flavor. Admittedly, 5:30 is early on a Saturday night, but the place was empty and I must say they seem a little worried. "Sometimes crowded, sometimes empty" is what the woman at the front said, a slightly sad look on her face.

Golden Garden
63 Concord Ave, Belmont, MA 02478

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  1. i have been back; it was not busy. As i may have said before; this is the kind of place the chowhounds should support and attempt to popularize. Hello, Slim!

    1 Reply
    1. re: cambridgedoctpr

      I agree...and may just head there tonight, if only for take-out!

    2. I was there at about 7 last Saturday picking up my cumin lamb! Again, empty. Such an awful location in terms of proximity to anything else interesting, but plenty of parking! I think this place is getting PLENTY of chowhound love, but I guess that can only go so far. FWIW, my parents are unadventurous eaters, and I had to order a pu pu platter. Aside from the pork spareribs (awful!), it was fantastic. Or, as fantastic as pu pu platters can be.

      1. Additionally, while I liked this dish, I didn't find it to have a real distinct lamb flavor, which was a bit disappointing.

        1. I have been there for lunch a couple of Saturdays in the past month and always only one or two other parties, it's worrying. The dumplings are unfailingly fantastic, they seem to have worked out the earlier quality assurance kinks.

          13 Replies
          1. re: GretchenS

            Really? I am having these for lunch today with my DD and many fell apart. She was not happy about it (she's 2), and neither am I. Bummer all around.

            We had takeout from there on Saturday night with some friends over, and everyone liked it. We didn't get the cumin lamb, they chose another lamb dish which they seemed to enjoy (I'm not crazy about lamb so didn't make it a point of trying it) and which my DS1 eagerly ate the leftovers from.

            1. re: little.tiger

              Maybe the difference is that I am eating them there? (Mental image of them cooking twice as many as they need and only plating the good-looking ones.) It's a mystery, I have only eaten in but in my small sample size it seemed to be better than last fall. Guess I was just lucky....

              1. re: GretchenS

                I've eaten in and been plated messy ones. It's just inconsistent.

                1. re: beetlebug

                  They are boiled and the way they are sealed, a few are bound to burst. Just about all Chinese boiled dumplings in all restaurants are done this way, sans folds.

                  It really doesn't bother me, certainly reminds you they are homemade. I don't take dumplings all that seriously.

                  1. re: tatsu

                    It just isn't the over boiling but it's also sloppy wrapping. I make tons of dumplings and overboiling and sloppy wrapping is easily fixable. They also use wrappers that should be dumped or re folded into new dough (too small, dried out, etc). When the dumplings burst then I'm losing the precious juices within.

                    I do take my dumplings seriously and the erratic dumping preparation isn't found at Wang's, Mulan or Qing Dao. Only GG.

                    1. re: beetlebug

                      The precious juices are most important.

                      1. re: StriperGuy

                        P R E C I O U S M Y P R E C I O U S

                          1. re: StriperGuy

                            one of the greatest scenes of all times!

                            1. re: Northender

                              When it comes to precious fluids, it is hard whether to chose that scene, or this one:


                              I almost like the second one better; the nervous look on Peter Sellers face alone is worth it all by itself.

                      2. re: beetlebug

                        +1 for perfect Pork, Leek and Shrimp dumplings. Not a split or defect in the bunch.

                        1. re: okra

                          i think that if you make sure that the water is boiling and stir frequently until the dumplings float; you will not have any problems with defects.

                          1. re: cambridgedoctpr

                            As pointed out in another thread, the way they do in Northern China is bring to boil, put dumplings in, come to boil again, add a cup of water and then let come to boil again. It reduces the action going on in the pot. In a way it's similar to Kenji Alt-Lopez's pasta boiling test on Serious Eats.

            2. I had the cumin lamb last night, and it was definitely kicked up a notch on the spice scale. It was fantastic, as usual, but man - it was a bit of a workout. That and the shredded beef with hot green peppers are our standbys there.