CuminLambA local specialty of Xinjiang, like cutcakesare also well-known, this dish is simple and easy to make, a very popular Xinjiang dish.Cumin LambIt is a dish that everyone who has been to or not been to Xinjiang knows, it is simply a representative of Xinjiang cuisine.Of course, in Xinjiang, you can also eat authentic cumin lamb, but you can also make it at home.The home-style recipe for cumin lamb will be introduced here.

Cumin LambIngredientsSelection

1. Fresh lamb, red in color, looks uniform, shiny and elastic, the meat is fine and tight, the surface is slightly dry but not sticky, with fresh mutton smell and no other odor.

2. The color of fresh lamb is dark, the surface is sticky and the meat is loose and inelastic, with a slight ammonia or sour taste. Such meat should not be bought.

3. The color of rotten lamb is dark, the surface is not shiny and sticky, with slime, fat is yellow-green, with a strange smell, and even a foul smell, which cannot be eaten.

Home-style recipe for cumin lamb

Materials

LambPork loin300g pork, 50g bamboo shoots,Eggs1 (take egg white).Cumin, vegetable oil, cooking wine, salt,Sugar,MSG, Red wineChilisliced, cornstarch, potato starch, sesame oil, fresh soup in appropriate amounts.

Method

1. Wash and slice the lamb, add egg white, vegetable oil, and cornstarch, and marinate for 10 minutes.

2. Heat the pot, add vegetable oil until 50% hot, add lamb slices to stir-fry until browned, then add bamboo shoots and stir-fry for 2 minutes.

3. Add chili slices, salt, sugar, MSG, cooking wine, cumin, and fresh soup, continue to cook until fragrant, then thicken with potato starch and stir-fry with sesame oil.

Tips

Use lamb withOnionscan remove the smell, but after stir-frying and browning the lamb, it should not be cooked for too long, otherwise it will be difficult to chew.

Techniques for making cumin lamb

1. Pork loin is generallylean meatmore, so it will be dry, when marinating, you can mix in some vegetable oil together to marinate, so the lamb will be more fragrant when stir-fried.

2. The amount of cumin and chili is also very large, which will make the lamb taste more flavorful.Lamb must be selected from high-quality pork loin, and the cutting must be careful to cut thinly.

3. If you feel that the lamb is not good, you can extend the marinating time for the lamb.

Cumin lamb recipe: Fragrant and Crispy Cumin Lamb

Ingredients

250g lamb, 20g scallions,Ginger10g, 15g cooking wine,Salt3g, 20g cumin, 1 egg,Flour20g, 25g starch, 750g oil, 0.5g baking powder.

Method

1. Cut the lamb into larger pieces, marinate with cooking wine, 2g salt, baking powder, scallions, and ginger.

2. Mix cornstarch, flour, egg, cumin (chopped), and the remaining salt in a bowl.

3. Heat the pot with oil until 50% hot, add the marinated lamb slices and fry until cooked.After the oil temperature returns to normal, add the lamb slices and fry until crispy.

Cumin lamb recipe: Cumin Lamb Slices

Ingredients

300g lamb,Green bell pepper25g, onion 25g, 15g cumin, 15g chili powder, 8g chopped scallions, 8g minced garlic, 50g oil, 10g cooking wine, 3g salt, 2g MSG.

Method

1. Wash and slice the onion and green bell pepper.Chop the cumin.Cut the lamb into thin slices.

2. Heat oil in the pot, add chopped scallions and minced garlic to sauté.

3. Stir-fry the lamb slices until tender, then add green bell pepper and onion slices, cooking wine, salt, and stir-fry.

4. Add cumin, chili powder, MSG, and stir-fry. Serve.

Tips

Lamb has a characteristic lamb smell, this smell can be removed by adding more spices.