Dry Pot Lamb with Garlic and Cumin

For those who have just entered the marriage hall, do you feel a little anxious? Since my parents prepared everything for me when I was young, now I have to do everything by myself. Do you feel uncomfortable? Especially cooking. Don’t worry, now let me introduce you to the method of dry pot garlic chives and cumin lamb.

1. Slice the ginger, crush and peel the garlic, break the dried chili into sections, and prepare other spices.

2. Wash the mutton and cut it into small pieces. It depends on the part you want to use. If you see a lot of fat, you can remove the fat appropriately (that is, the more concentrated white part) and set aside.

3. Wash and cut garlic sprouts into sections and drain.

4. Put some oil in the pan and sauté all the spices until fragrant

5. Then add the mutton and stir-fry until it changes color

6. Add brown sugar and soy sauce for color and flavor

7. Cover the pot and simmer over medium-low heat for about 30 minutes (no need to add extra water because there is soy sauce, and the lamb will release some water after washing it) or until it is as soft as you like.

8. After the mutton is tender, open the lid and turn to high heat to reduce the sauce.

9. When there is almost no water and only oil left, add the garlic sprouts and stir-fry until the garlic sprouts are cooked. Taste the taste at this time. If you think it is not salty enough, season it with a little salt and then remove from the pan.

After reading the detailed method of making dry pot garlic chives and cumin lamb, do you have a clear idea of ​​it? Then, please use your amateur practice to start actual combat. I believe that with your intelligence and talent, it won’t take you long to prepare this delicious dish.