I went down to San Diego a few weeks ago to hang out with my youngest brother. The Asian ghetto, as it were, is located on and around Convoy Street, so we stopped at Chef Chin’s restaurant which looked promising.
The cubes of lamb were salty, fatty and crispy and aromatic with lots of cumin. The dish was garnished with fried cilantro and scallions. I loved it. While it wasn’t as good as the similar dish cooked by Lao Chengdu in Singapore, it pleased me.
Beef cooked in chili oil was good too.
They even had almond soup for dessert!