Cumin mutton, as a dish with a strong barbecue flavor, is loved by people for its unique taste and aroma. Today, we're going to reveal the secrets of how to make cumin lamb and how delicious it is, so you can enjoy a barbecue feast at your home-cooked table.
1. Material selection and preparation.
Lamb selection: Choose moderately fat, tender and juicy pieces of lamb, such as lamb shoulder or leg of lamb. Cut the lamb into thin slices or small pieces for easy flavor and cooking.
Marinade: Put the mutton in a bowl, add an appropriate amount of salt, cooking wine, light soy sauce, minced ginger and garlic and other seasonings, grasp it well and marinate for 15 minutes, so that the mutton can fully absorb the flavor of the seasoning.
Prepare cumin powder and spices: Prepare the right amount of cumin powder, chili powder, white sesame seeds, and chopped green onions for barbecue.
Second, the cooking process.
Heat the pan with cold oil: Heat the pot, pour in an appropriate amount of cooking oil, and when the oil temperature rises to six or seven hot, put in the marinated mutton slices.
Stir-fry until discolored: Stir-fry the lamb slices over medium heat, wait for them to change color, then drain the oil and set aside.
Stir-fry cumin powder: Leave the bottom oil in the pan, add the cumin powder, chili powder and white sesame seeds, and stir-fry over low heat until fragrant.
Back to the pot mutton: Sprinkle the stir-fried cumin powder and other spices evenly on the mutton slices, then add a small amount of water, stir-fry evenly over medium heat, so that the mutton can fully absorb the flavor of the spices.
Collect the juice and put it on a plate: After the soup is thickened, sprinkle in the chopped green onion and stir-fry evenly, then you can serve on a plate.
3. The secret of deliciousness.
When the mutton is marinated, cooking wine and minced ginger and garlic are added to help remove the smell and increase the flavor, making the mutton more tender and delicious.
When stir-frying the mutton, the heat should be moderate, not only to ensure that the mutton is cooked thoroughly, but also to avoid excessive stir-frying that causes the mutton to become old.
When stir-frying spices such as cumin powder, use low heat to avoid affecting the taste.
Adding water in moderation can make the lamb more tender and juicy, and it also helps the spices to penetrate the lamb better.
Through the above introduction, I believe you have mastered the recipe and delicious secret of home-cooked cumin mutton. Try it yourself and fill your home-cooked table with the flavors of a barbecue feast. Enjoy the fun of cooking, taste the mellow aroma of food, and make life better!