Cumin mutton
Overview
I bought lamb chops a few days ago and brought a piece of tenderloin. Mima asked the meat buyer to dig out the lamb chops and eat them. The tenderloin was stir-fried with cumin. Cumin is a perfect match for mutton. In the past, I always couldn't stir-fry lamb with cumin, but later I found out that there was something wrong with my stir-frying method. After the correction, the dish tasted almost like the one in the restaurant. The meat was fragrant but not woody. This dish is served with coriander, and only the stems are used. The reason is that the coriander I bought this time is too big, almost like celery. It is great to use the stems as a garnish!
Tags
Ingredients
Steps
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Material diagram
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Remove the fascia of the lamb and shred it, add a little soy sauce, and marinate with cumin, pepper, and salt.
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Cut coriander stems into sections and set aside
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Pour oil into the wok, add the marinated mutton to the warm oil.
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Cut the mutton into pieces. It’s cold and you need to keep blowing when cooking!
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When all the mutton changes color, push the meat aside and use a spoon to scoop out the excess oil.
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Turn to low heat and stir-fry the mutton until the shredded meat becomes dry.
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Add cumin powder again.
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Add cilantro segments.
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Stir evenly and serve
