Cumin Lamb

Cumin Lamb

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

Cumin Lamb recipe

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

Cumin Lamb recipe

3. Cut coriander stems into sections

Cumin Lamb recipe

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

Cumin Lamb recipe

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

Cumin Lamb recipe

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

Cumin Lamb recipe

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

Cumin Lamb recipe

8. Add cumin powder again.

Cumin Lamb recipe

9. Add the coriander segments.

Cumin Lamb recipe

10. Turn out the pot evenly

Cumin Lamb recipe

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.

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