Fried Lamb with Cumin

Fried Lamb with Cumin

Introduction:

"Cumin mutton is made of hind leg meat, cumin, and various seasonings. Mutton is tender, easy to digest and high in protein. Cumin has the functions of regulating qi, appetizing, expelling wind and relieving pain. This dish has the characteristics of soft and tender texture, spicy and salty fragrance, and rich nutrition

Production steps:

Step 1: prepare raw materials: 250 grams of mutton, 1 onion, cumin grains, cumin powder.

Step 2: cut onion into shreds; slice mutton, add starch and cooking wine and marinate for 10 minutes; cut onion, ginger, garlic and dry pepper and set aside.

Step 3: heat the oil in the pan, add in the onion, ginger, garlic and dried pepper, and saute until fragrant.

Step 4: add mutton slices and stir fry quickly.

Step 5: add cumin granules and cumin powder, stir fry until discolored, add chopped onion, add salt, stir fry a little, then out of the pot.

Materials required:

Mutton: 250g

Onion: 1

Cumin granules: moderate amount

Cumin powder: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Dry pepper: right amount

Cooking wine: moderate

Starch: right amount

Soy sauce: moderate

Salt: right amount

Oil: right amount

Note: 1. You can also use the leftover mutton slices of hot pot to fry, but it's not as good as the hand cut mutton slices; 2. You can only put cumin powder, I like to add some cumin grains, and the fried mutton tastes like roasted mutton kebabs; 3. You can also change the onion into coriander, but you must put it when it's almost out of the pot, otherwise it's too cooked, not delicious and not good-looking . Nutrition analysis: 1. Mutton nourishes Qi and blood, warms the stomach; 2. Besides rich protein, mutton also contains a large amount of vitamin B1, which can promote its absorption when eaten with Scallion; 3. This dish can nourish Qi and blood, and is suitable for the weak.

Production difficulty: ordinary

Technology: stir fry

Length: 20 minutes

Taste: slightly spicy