Cumin Lamb
by Small leaves are not picky eaters
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Cut the lamb from the leg of lamb and cut into chunks for later use.
2. For the cut lamb, add an egg white, 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little pepper, half a tablespoon of cumin powder, and half a tablespoon of chili noodles. Stir well, add 1 tablespoon of starch and marinate for 10 minutes.
3. When marinating, prepare the seasonings. The picture shows sugar, chili noodles, cumin grains (put less, a little more on the picture), cumin powder, and white sesame seeds.
4. The oil is 50% hot, and the marinated lamb is deep-fried in the pan until it is 80% mature, and then set aside.
5. Leave a little oil in the bottom of the pot, add ginger, shallot and garlic until fragrant, then add half a tablespoon of oyster sauce, half a tablespoon of light soy sauce, add lamb, and stir fry continuously.
6. Stir-fry for about 30 seconds, pour all the white sesame seeds prepared before into the pot, stir-fry evenly, and you can eat out of the pot.
7. Wrapped in lettuce is delicious and not greasy.
