cumin lamb
Ingredients: salt,coriander,lamb shank,soy sauce,sugar,red pepper,green onions,cumin
Recipe Recommendations
- lamb shank 500 grams
- green onions 1 piece
- cumin appropriate amount
- coriander 2 pieces
- red pepper 1 piece
- soy sauce 1 teaspoon
- salt 1/2 teaspoon
- sugar 1/4 teaspoon
Steps for cumin lamb
1
Wash and dry the mutton leg meat (without water), and cut it into 1 cm square dices (slices will age easily). Put it into a plate, pour in the soy sauce, stir well, and marinate for 10 minutes.2
Heat the pan first, pour in the oil, add in the dried pepper when the oil is 30% hot, and fry until fragrant. After 70% hot, add the marinated diced mutton. Stir fry over high heat (stir-fry quickly, otherwise the mutton will easily come out of the soup) until the skin of the mutton becomes a little browned, and serve for later use.3
Wash the pan thoroughly and dry the water in the pan. Do not have water or oil in the pan. Pour in cumin directly, stir-fry over low heat to achieve the aroma, and add mutton, salt and sugar.4
Stir fry a few times to evenly wrap the cumin on the outside of the mutton. Then change the heat and continue to stir-fry for 1 minute, and finally add the red pepper, spring onion and parsley.