Homemade lamb
By VicentaLakin
The lamb is tender and very suitable for autumn. It's so simple, it suits a lazy meat-eating man like me
Recipe Recommendations
- lamb shank appropriate amount
- coriander appropriate amount
- green onions appropriate amount
- salt appropriate amount
- cumin appropriate amount
- salty and fresh
- explosion
- ten minutes
- simple
Steps for Homemade lamb
1
The lamb's back leg meat, vertically in the texture of the meat, sliced into one millimeter thick
2
The onions cut into little pieces, cut in the middle with a knife
3
Half the onion is in the cut lamb
4
The fragrance is clean and cut into small pieces
5
The boiler heats the fire, pours a little oil, turns it around, spreads the oil evenly on the bottom and pours the extra oil out. In the middle of a fire, pour the lamb in the pot and mix it with chopsticks
6
I'm gonna put in some of the rest of the onions, and I'm gonna go back to work until the water's almost gone. Then put it in the cuisine section and spread it outHomemade lamb Make Tips
1. Use sheep's hind legs meat, so that the meat is tender, competitive, and has a good taste
2. I use cumin powder, which will be more fragrant if I change it to cumin grains.
2. I use cumin powder, which will be more fragrant if I change it to cumin grains.