Cumin Lamb

Name: Cumin Lamb
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Lamb; Some Cilantro Stem; Some salt; Some Cooking oil; Some Cumin powder; Some pepper; Some Soy sauce

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

20m

Serving

2

I bought a lamb chop a few days ago and brought a piece of tenderloin. Mi Ma asked the meat buyer to dig it out. The lamb chops were stewed and eaten. The tenderloin was fried with cumin. Cumin and lamb go perfectly well before. Lamb with cumin, it was later discovered that there was a problem with my own frying method. After the correction, the dishes made were almost the same as in the restaurant. The dried meat was fragrant but not firewood.
This dish is accompanied by coriander, and only stems are used. The reason is that the coriander I bought this time is too big, almost the same as small celery. It is great to use stems as a side dish! "

Ingredients

Cumin Lamb

1. Material drawing

2. Remove the fascia and shred the lamb, add a little light soy sauce, and marinate with cumin powder and pepper.

3. Cut coriander stems into sections

4. Pour oil in the wok and pour the marinated lamb in warm oil.

5. Scatter the lamb, it's cold, you need to keep blowing!

6. Push the meat aside after all the lamb has changed color, and use a spoon to remove the excess oil.

7. Turn to low heat and stir-fry lamb until the shredded pork is dry.

8. Add cumin powder again.

9. Add the coriander segments.

10. Turn out the pot evenly

Tips:
1. Use as little wet seasoning as possible when marinating lamb.

2. This dish actually needs to deep-fry the lamb first before stir-frying. Because of the family operation, you don't need to pour a lot of oil, it's a little bit more than usual. Just fill the remaining oil after the meat is cooked.

3. Pay attention to the heat when stir-frying the lamb. Do not use high heat to prevent the meat from being too dry and causing firewood when eating.