Fried Lamb with Cumin
A few days ago, I bought a lamb chop and brought a loin. Mima asked the meat buyer to dig it out. The lamb chop was stewed and the loin was fried with cumin. Cumin was a perfect match for lamb. Before, I always couldn't cook the cumin mutton well. Later, I found that there was a problem with my own cooking method. After the correction, the dishes were almost the same as those in the restaurant. The dried meat was fragrant but not firewood.This dish is served with coriander, but only the stalk is used. The reason is that the coriander bought this time is too big. It's almost as big as the celery. It's great to use the stalk to serve with the dish!1. Try not to use wet seasoning when marinating mutton.2. In fact, this dish needs to fry the mutton before stir frying. Because of family operation, there is no need to pour a lot of oil. It is a little more than usual. After the meat is cooked, it can be filled with the remaining oil.3. Pay attention to the heat when stir frying mutton. Do not use a strong fire to prevent the meat from being too dry and making firewood.
Step 1 . Material drawing
Step 2 . Remove the fascia and shred the mutton, add a little soy sauce, and marinate it with cumin powder and pepper.
Step 3 . Cut coriander stalks into sections for standby
Step 4 . Pour oil into the wok and warm the oil to pour in the cured mutton.
Step 5 . Scatter the mutton. It's cold, and you need to keep blowing when you shoot!
Step 6 . When the mutton is completely discolored, push the meat aside and remove the excess oil with a spoon.
Step 7 . Turn low heat to stir fry the mutton until the shredded meat is dry.
Step 8 . Add cumin powder again.
Step 9 . Add coriander segments.
Step 10 . Turn over evenly and take out the pot
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