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!

Main Ingredients

• mutton A moderate amount of

Auxiliary Ingredients

• Coriander stem appropriate amount

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.