Cumin Lamb Chops
1.
Clean the lamb chops first, preferably soaking for 2 hours, changing the water in the middle, the purpose of this is to soak out the blood in the lamb chops. Then use toothpicks to pierce some small holes in the lamb chops to make the lamb chops easier to taste.
2.
Then put it in a basin, add light soy sauce, dark soy sauce, cooking wine, pepper, and salt, put on disposable gloves, pinch it evenly with your hands, and marinate for 30 minutes.
3.
Drain the marinated lamb into the pressure cooker, add the chopped green onions, ginger slices, and add the seasoning for the marinated lamb chops. Put them back into the pressure cooker. Adjust the lamb chops according to the time required by your pressure cooker. It takes about 15 minutes.
4.
Drain the marinated lamb into the pressure cooker, add the chopped green onions, ginger slices, and add the seasoning for the marinated lamb chops. Put them back into the pressure cooker. Adjust the lamb chops according to the time required by your pressure cooker. It takes about 15 minutes.
5.
When the time is up, our lamb chops are simmered. At this time, the lamb chops are not soft or hard. The lamb chops are too cartilage and easy to fall off. The lamb chops are too hard and have a bad taste.
6.
Clean the non-stick frying pan and pour some cooking oil into it after heating. The amount of oil is not too much, and the non-stick pan itself does not need too much oil. In order to reduce the calorie intake, the lamb chops do not need to be fried, just a little bit of oil. For frying lamb chops, it is best to use a non-stick pan without wheat coating which is harmless to human body.
7.
After the oil is hot, remove the lamb chops and control the water. The meaty side is facing down, and slowly fry on low heat until the skin is golden. The heat should not be too high to prevent the lamb chops from frying.
8.
The lamb chops are fried, sprinkle with the cumin powder, cumin grains, and chili powder we prepared. You can leave it if you don’t like spicy food.
9.
Finally, sprinkle the fried white sesame seeds that we prepared, and stir-fry for a while to get out of the pot. If the white sesame seeds are raw, they must be slowly fried in a pot on a low fire. The cooked sesame seeds will be more fragrant.
10.
Such a lamb chop with cumin is ready! very simple. This is more economical and affordable than what we usually eat in restaurants, and the taste is not bad at all. I bought 2 catties of lamb chops for more than 100 yuan. The chef taught me how to do it. The meat is tender and fragrant, and I eat it all in one meal.
