Jubilant Lamb Cup with Orange and Cumin

Jubilant Lamb Cup with Orange and Cumin

1. Cut the mutton into small pieces, mix the barbecue ingredients, water, and cooking wine evenly, add the meat and mix well, knead it with your hands for a few minutes, then cover and marinate for 40 minutes.

2. Wash the oranges, and cut a full circle of flower knives along the upper quarter with a sharp carved knife.

3. Remove the cut orange cover.

4. Use a flat carved knife to cut a circle along the edge of the inner flesh.

5. Take out the orange flesh and empty it into an orange cup.

6. Cut off the white part of the orange meat, and divide it into small pieces the same size as the lamb.

7. Fry the marinated lamb in a frying pan over medium heat.

8. Fry until the color becomes darker with a little bit of scorched black, pick it up, and drain the oil.

9. Put a little oil in the wok, lower the heat, add the fried meat, sprinkle the cumin powder evenly, and stir fry evenly.

10. Then add the orange meat, stir fry for a minute, and turn off the heat.

11. Mix the orange meat and lamb into the orange zest cup.

12. Preheat the oven, 200 degrees, lower and middle, upper and lower fire, bake for about 5-8 minutes.

13. Finally, garnish with cut red hot peppers on the periphery of the plate, and this tempting orange cumin lamb cup is ready.