Just above freezing today, a light snow falling. I took a walk down to Wingra Park, reading He Knew He Was Right, one of the funny parts where a hapless clergyman attempts vainly to not get married (I know that describes a lot of Trollope but the joke lands every time.) The near shore of Lake Wingra was a hockey rink for parents and their kids, on the last day of the long Christmas weekend. Last night, as the holiday requires, we ordered Chinese delivery from Ichiban (in Madison, for reasons lost to history, Szechuan restaurants have Japanese names) and watched the new Pixar movie, Soul. There are very few movies all four of us are willing to sit down and watch in full; I think this year it was just Soul and American Pickle, so I guess we only like to watch sappy movies about hapless comic figures who return from apparent death. The kids and I agree that cumin lamb should be one of those Chinese dishes on the permanent shortlist of American menu standards, like kung pao chicken and ma po tofu and beef lo mein; why isn’t it? Is it hard to make?
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Quomodocumque 
Cumin lamb is probably originally a Uighur dish. It’s taken longer to diffuse through China and get into the hands of the Cantonese and Fukienese chefs who are still most of the emigrants from China cooking in Chinese restaurants. (That’s why beef lo mein is still a lot more common than kung pao chicken – kung pao chicken is Sichuanese.)