Ingredients
Boneless lamb shank ( 500g ) | Oil ( a little ) |
Sea salt ( 10g ) | Cumin grains ( 20g ) |
Coriander leaves ( a little ) | Coarse chili powder ( 20g ) |
How to make cumin mutton
1.Buy the mutton, wash it, and cut it into 2cm square pieces, or larger.
2.This dish is rough, so I use thicker chili powder and cumin seeds., it tastes delicious.
3. Heat a non-stick pan over medium heat and add the mutton kang.
4.The mutton will release water and must be completely dry.
5. Then take up another pot, add a little base oil, add the mutton and stir-fry.
6. Add the chili powder and stir-fry evenly.
7.Grind in sea salt.
8.Add cumin seeds and stir-fry for two minutes.
9. Remove from the pan and serve on a plate, garnish with coriander leaves and complete.
Tips
When the mutton is put into the pot, water will start to come out, and the water will gradually dry up.At this time, the mutton is already eight years old.The fire should be moderate.If it is too high, it will be easy to burn.If it is too small, I have given a reference value for the amount of ingredients.You can increase or decrease it according to your own taste.If you don’t have sea salt, you can use ordinary salt, which will taste a little worse.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
