Stir-fried cumin lamb chops
Lamb chops 600G | Onion 1 head |
Zanthoxylum bungeanum A small amount | Pepper powder Half spoon |
Chili powder 1 scoop | Salt Appropriate amount |
Carrot 1 root | Cumin grains 1 scoop |
cilantro A little |
Step 1
Wash the lamb chops and cut them into pieces. Don’t cut them too thin.Small, bigger is more convenient for eatingStep 2
Soak in cold water for twenty minutes and half an hour to remove the blood, which will help remove the mutton smell.Step 3
Half an onion, cut into large piecesStep 4
Put the soaked lamb chops, large onions and some peppercorns into a pot under cold water and bring to a boil over high heatStep 5
After boiling, skim off the blood foamStep 6
Reduce heat and simmer for 45 minutesStep 7
Drain the lamb chops and set aside. Keep the original soup for stewing the lamb chops, which will be used later.Step 8
Chop the remaining half of the onion into small pieces and set asideStep 9
carrotCut into cubes and set asideStep 10
Chop the coriander and prepare all the ingredientsStep 11
Add a little oil to the pan. Because the lamb chops themselves have fat, don’t add too much oil.Step 12
After the oil is hot, add the lamb chops, fry until brown and dry, and stir-fry the fat on the lamb chops as much as possible, so that it tastes more fragrant.Step 13
Add chopped onions and stir-fryStep 14
Sprinkle in cumin seedsStep 15
Sprinkle in pepper powder and chili powder and stir-fry until fragrantStep 16
Add carrot cubes and saute until fragrantStep 17
Add three spoons of original soup, cover and simmer over high heat for 5 minutes. This step is mainly to make the lamb chops more delicious.Step 18
Remove from the pot, add salt and MSG to taste, and sprinkle with minced coriander.Step 19
Finished product pictureStep 20
Finished product picture Cooking tips for stir-fried cumin lamb chops1. Lamb chops must be soaked in water to remove the smell.
2. In addition to the original soup that will be used in the following steps, you can also add white radish to the rest to make soup. Mutton and radish are the best.
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