Lamb with onions and cumin
Overview
My husband’s hometown is in the northwest, and the mutton in the northwest is delicious. Well, there is no way, this is incomparable to Shanghai. So my family receives a lot of beef and mutton from there every year. And this stir-fried lamb with onions and cumin is a traditional lamb dish in our family~~ It appears on the dining table more frequently than braised lamb, lamb soup, kebabs, etc. As for the cooking method, hey, I got the chef's advice - my husband's third uncle's cooking is very delicious, and the beef noodles he makes are really unmatched... This dish has to be spicy, and my husband is not a big fan of spicy food, but as a girl from Shanghai, I like spicy food better than him. Anyone who has seen me eating spicy food will look like their eyes are falling and ask, "Are you from Shanghai?" If you can’t eat spicy food, you can leave it out, as it won’t be as authentic and fragrant...
Tags
Ingredients
Steps
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After taking out the frozen mutton, let it sit until slightly soft and slice it into slices. Do not soak the whole piece directly in water to thaw. It is too soft and difficult to cut. Only when it has hardness can it be cut thinly.
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Soak the cut mutton slices in water for several hours to soak in the blood. The water needs to be changed several times along the way.
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After soaking until no more blood comes out, squeeze out the water, pour in one spoonful of cooking wine, one spoonful of light soy sauce, one tablespoon of cumin powder, one spoonful of oil, and one spoonful of starch. Grasp it evenly with your hands and rub and massage appropriately to allow the seasoning to be absorbed by the mutton. Then set aside to marinate for 20 minutes.
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Cut an onion into small pieces.
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Slice garlic and cut green onions into sections.
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In a pot without water or oil, add a spoonful of cumin seeds and roast over low heat until fragrant. Once the aroma comes out, take it out and set aside. The whole time is very short, don't wait for it to change color and become mushy.
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Put an appropriate amount of oil in the pot, when the oil is hot, add the chopped onions and stir-fry over high heat.
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Add a spoonful of salt and stir-fry until the onions soften slightly, then set aside. (Onions don’t need as much salt as mutton, so the onions need to be salted first)
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Then heat the pan with cold oil (heat the pan over high heat, add the oil, and then serve directly without waiting for the oil to heat up, which is the so-called hot pan with cold oil), add onions, garlic, dried chili peppers and previously roasted cumin seeds, and stir-fry over medium heat.
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After the aroma is released, add the marinated mutton slices and stir-fry over high heat.
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Add two tablespoons of cumin powder, two tablespoons of Sichuan peppercorn powder, and two tablespoons of chili powder and stir-fry evenly.
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Finally add a spoonful of salt and stir-fry evenly.
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The whole process of stir-frying the mutton takes a very short time, so you have to move quickly. The mutton will change color and become cooked quickly. The time should not be too long, otherwise it will not taste good when it is old.
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Remove from the pan and serve on a plate, garnish with chopped green onion.
