Cumin mutton

Overview

1.1 kilogram of meat does not mean buying one kilogram of meat, but 1 kilogram after processing and dicing. Lamb leg meat has a lot of fat. For example, the mutton bought today weighs 1 catty and 8 taels. After cleaning and cutting into pieces, it weighs 1 catty and 3 taels. Can cook 2 plates. 2. Cut the cilantro and use it at home, no need to put it on the plate. If you are treating guests, you should have more cilantro, 4-5. Wash three and place them directly on the bottom of the plate. Cut two into sections, stir-fry one in the pot, and cut off one to put on top of the meat after serving. However, the presentation is quite wasteful, and almost no one eats the whole coriander placed on the bottom of the plate. 3. The time spent on this dish is mainly wasted on processing the fat of the meat, and buying a piece of lamb leg meat is relatively heavy, so it is not enough to make one plate. When I bought it for the first time, I removed the fat from the entire piece of meat in one go and put the excess meat in the refrigerator to save trouble next time.

Tags

• hot dishes
• home cooking
• lunch
• dinner
• chili powder
• cooked white sesame seeds
• cooking wine
• coriander
• cumin powder
• edible oil
• lamb shank
• starch
• white sugar
• cumin seeds
• salt
• soy sauce
• white pepper

Ingredients

Steps

1. 1 Take a piece of lamb leg meat, wash it with water, and use a knife to cut off the fat and tendons.

   

2. 2 Rinse in water again.

   

3. 3 Cut into small pieces and place in a saucepan.

   

4. 4 In a small bowl, add starch, cooking wine, and soy sauce and stir evenly.

   

5. 5 Pour the starch juice into the meat basin, add 1g of white sugar and 1g of white pepper (to remove the fishy smell).

   

6. 6 Use your hands to mix the meat and seasonings evenly and let sit for 10 minutes.

   

7. 7 Cut off the cilantro.

   

8. 8 Put a spoonful of oil into the meat and stir evenly (the meat will stick when placed in the pot)

   

9. 9 Put base oil in the pot, pour in the meat and stir-fry. After the meat changes color, add cumin powder and chili powder (my child doesn't like spicy food, so I didn't add it when I made it). Stir-fry evenly, add coriander segments, 1 tablespoon white sesame seeds, stir-fry evenly, and place into a plate. Sprinkle a spoonful of white sesame seeds on the meat. (I forgot to take a photo of the frying in the pot)