Cumin mutton

Overview

[Cumin Mutton] Mutton that is neither oily nor greasy. The classic cumin mutton is fried and seasoned. It tastes dry, chewy and has an endless aftertaste. Today I’m going to make it in a different way, instead of frying it directly with oil, but still using cumin as the main seasoning and adding coriander. It’s also great and suitable for this drier autumn.

Tags

• hot dishes
• home cooking
• old man
• xinjiang cuisine
• winter recipes
• northwest snacks
• lunch
• cooking wine
• coriander
• cumin
• light soy sauce
• mutton
• onions
• starch
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients

   

2. 2 Wash the mutton and cut into shreds, add chopped onion, ginger, cooking wine and soy sauce evenly.

   

3. 3 Cut coriander, green onions and ginger into knives.

   

4. 4 Before putting it in the pot, add a little starch to the mutton and mix evenly.

   

5. 5 Pour oil into the wok, heat it up and break up the shredded pork.

   

6. 6 Fry until the mutton changes color and becomes tender

   

7. 7 Add shredded onion and ginger.

   

8. 8 Stir fry briefly and add coriander.

   

9. 9 Stir well, add cumin powder or cumin seeds to taste, and serve.