Cumin Lamb

Name: Cumin Lamb
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some shallot; Some ginger; Some parsley; Some starch; Some Soy sauce; Some salt; Some Cooking Wine; Some Cumin

by Liaonan Crab

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

[Cumin lamb] Non-oily and non-greasy lamb The classic cumin lamb is fried and then seasoned. It tastes dry and chewy, with endless aftertaste.
I’m going to make it a different method today, but I just fry it in oil, but still use cumin as the main seasoning, and add coriander. It’s also great, suitable for this dry autumn. "

Ingredients

Some Lamb
Some Shallot
Some Ginger
Some Parsley
Some Starch
Some Soy Sauce
Some Salt
Some Cooking Wine
Some Cumin

Cumin Lamb

1. Prepare the required ingredients

2. Wash the lamb, shred it, add green onion, ginger, cooking wine and light soy sauce evenly.

3. Coriander and green onion ginger changed knife.

4. Grab a little bit of starch into the lamb before cooking and mix evenly.

5. Pour oil in the wok, heat up, and scatter the shredded pork.

6. Stir fry until the mutton is discolored and broken

7. Add scallion and ginger shreds.

8. Stir-fry for a while and add the coriander.

9. Stir-fry evenly, add cumin powder or cumin grains to taste, and just serve.

Tips:
Lamb should be pure lean meat, and the fascia should be removed as much as possible when cutting the meat, so as not to affect the taste.

Add starch to meat, water starch is better, easy to grasp evenly. I'm lazy.