Lamb with Onion and Cumin
1.
After taking out the frozen lamb, place it slightly until it is slightly soft and slice it. Don't thaw the whole piece directly in water, because it is too soft to cut, and it can be cut thin if it has hardness.
2.
Soak the sliced lamb in water for several hours, soaking in bleeding water. Change the water several times in the middle.
3.
After soaking until there is not much blood coming out, squeeze the water, pour in a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of cumin powder, a spoonful of oil, and a spoonful of starch. Lamb is absorbed. Then set aside to marinate for 20 minutes.
4.
Cut an onion into small pieces.
5.
Slice garlic and cut green onion into sections.
6.
Put a spoonful of cumin grains in the pot without water and oil, and bake for fragrant. After the fragrance wafts out, serve it out for later use. The whole time is very short, don't wait for the color to become muddy.
7.
Put an appropriate amount of oil in the pan, add the chopped onions and stir fry over high heat when the oil is hot.
8.
Add a tablespoon of salt and stir fry, fry until the onions are slightly soft, and then set aside. (Onions don’t have salt for lamb, so we need to add salt to the onions first)
9.
Then heat the pan with cold oil (after the pan is heated over a high heat, add the oil, and then serve directly without waiting for the oil to heat up, which is the so-called hot pan with cold oil), add green onions, garlic, dried chilies and the previously roasted cumin grains. Stir fry over medium heat.
10.
After sautéing the aroma, add the marinated lamb slices and stir fry over high heat.
11.
Add two tablespoons of cumin powder, two tablespoons of pepper powder, and two tablespoons of chili powder and stir-fry evenly.
12.
Finally, add a spoonful of salt and stir-fry evenly.
13.
The whole process of stir-frying mutton takes a very short time, and the action must be fast. The mutton will change color and become ripe quickly.
14.
Sprinkle with chopped green onion and garnish.
Tips:
1. It is better to use hind leg meat for sautéed lamb slices. Lamb chops are used to cook soup.
2. When slicing mutton, don’t just soak the whole piece of mutton in water to thaw. It is too soft to cut, and it can be sliced thinly if it has hardness.
3. Cutting onions is a painful thing. You can cut it with one knife, rinse it in water and then cut it, or turn the onion in the microwave a little bit to ease its tear gas attack.
4. The raw cumin grains are not fragrant when they are cooked directly in the oil, and they must be roasted first to have the flavour.
5. The so-called hot pan with cold oil is to add the oil after the pan is heated, and then stir directly without waiting for the oil to heat up. Stir-fry the onion, ginger, and garlic all needs to be heated in a pan with cold oil, so that the aroma will not be burnt before it floats out.
6. Fry the onions first, because the onions should be soft and delicious, and the mutton should be very tender, and the time can't be adjusted when everything is raw. Also, onions don’t have salt for lamb, so fry the onions first and add salt to the onions first.
7. The mutton must burst out of the pot quickly, and it will taste delicious when it is tender. Therefore, after the lamb is put in the pot, the whole process of adding the seasoning and stir-frying should be quick.
8. To be willing to put cumin powder, not to put pepper powder, but not to put chili powder, this dish is not delicious! You can’t eat spicy food or leave it alone, it’s not so original and flavorful...
