Cumin Lamb Chops

Overview

After the Beginning of Autumn, the weather started to get cooler and my appetite increased. I started to eat and drink all kinds of things under the pretext of having autumn fat. I didn’t dare to go out to eat and drink, so I bought ingredients and started cooking in my own kitchen. I went to the beef and mutton shop downstairs and bought some lamb chops. Lamb chops are the ribs of sheep, that is, the meat connected to the ribs. They are covered with a thin film on the outside and the meat is relatively tender. First boiled and then fried, with cumin and chili peppers, the cooked cumin lamb chops are charred on the outside and tender on the inside, and the meat is soft and tender. Cumin and lamb go well together. The lamb chops are fried until golden brown and sprinkled with cumin and chili powder. Not to mention how fragrant it is! Today’s recipe of cumin lamb chops is very simple, but also very particular. Cooking the lamb chops first and then frying them is the secret to making cumin lamb chops that are not too old or smelly. The cumin lamb chops made with this method are charred on the outside and tender on the inside, and the meat attached to the bones will not be wasted because the bones are too difficult to chew.

Tags

• hot dishes
• home cooking
• chili powder
• cooking wine
• cumin powder
• green onions
• lamb chops
• peanut oil
• zanthoxylum bungeanum
• cumin seeds
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 First we need to prepare all the ingredients needed to make this [Cumin Lamb Chop]. First chop the lamb chops into small pieces, soak them in water to remove the blood, then take them out and set aside.

   

2. 2 Then cut the green onions into sections and slice the ginger and set aside.

   

3. 3 Put the lamb chops into a soup pot, add appropriate amount of drinking water, add green onion slices, ginger slices and peppercorns, cover the pot and simmer over high heat.

   

4. 4 After boiling the pot, skim off the foam with a spoon, add 10ml of cooking wine, turn to low heat and simmer. The mutton chops will taste better when they are stewed, so they need to be simmered for a longer time. You can poke them with chopsticks when they are simmering for about an hour. If they are too hard, continue to simmer.

   

5. 5 Remove the cooked lamb chops and drain the water and set aside.

   

6. 6 Heat the wok over medium heat until the palm of your hand is hot. Pour in 10ml of peanut oil. Turn to high heat and heat until the oil is hot. Add the chopped garlic. Fry until fragrant. Add the stewed lamb chops and fry slowly over low heat.

   

7. 7 Sprinkle in 5g of chili powder and continue stir-frying.

   

8. 8 Add 5g cumin grains, 5g cumin powder and 3g salt and stir-fry evenly.

   

9. 9 Fry until the surface of the lamb chops turns golden brown and the aroma is fragrant.