How to make stir-fried cumin lamb

There are many ways to cook lamb. Stir-frying can not only lock the moisture in the mutton, making it tender and delicious, but also save the cooking time of the mutton. Stir-frying cumin lamb requires extremely high control of the heat. If you are not careful, the lamb will be undercooked or overcooked. Today we will introduce the homely method of stir-fried lamb with cumin. Since it does not have too high requirements, the preparation difficulty is generally average.

Ingredients: appropriate amount of fresh lamb, cumin, chili powder, chili pepper, green garlic, oil, salt, and dark soy sauce.

How to make stir-fried cumin lamb

1. Slice the mutton, cut the chili into rings, and chop the green garlic for later use.

2. Heat a dry pan, pour in a small handful of cumin, roast on low heat until fragrant, set aside.

3. Heat oil in a pan, pour in the mutton and stir-fry quickly until it changes color.

4. Pour in appropriate amount of dark soy sauce and stir quickly.

5. Pour in the roasted cumin and chili powder and stir well.

6. Add salt to taste and green garlic and turn off the heat.

7. Use the residual heat to roast the green garlic until it is fragrant and then serve.

Nutritional value 1

Cumin lamb is a Xinjiang dish. Cumin has a strong and aromatic smell, which is suitable for meat cooking. It can regulate qi and stimulate appetite, and can also dispel wind and relieve pain.

Cooked with mutton, it can regulate qi and appetite, dispel wind and relieve pain, and warm and nourish qi and blood. Nutrition Source Hometown Cuisine believes that this dish is most suitable for consumption in autumn and winter.

Nutritional value 2

Lamb (hind leg): Lamb is tender and easy to digest. It is high in protein, low in fat, and rich in phospholipids. It has less fat and cholesterol than pork and beef, making it a delicious winter warming food. Lamb is warm in nature and sweet in taste, and can be used as a tonic or therapeutic food. It is an excellent food for strengthening and curing diseases, and has the effects of invigorating Qi, replenishing deficiency, warming the middle and lower body, nourishing the kidneys and strengthening yang, regenerating muscles and strengthening strength, and resisting wind and cold.

Food incompatibility

Mutton should not be eaten with pumpkin, watermelon, or catfish, as this may cause qi stagnation and illness. Mutton should not be eaten with pickled plums. Do not add vinegar when eating mutton, otherwise internal heat will attack the heart. Mutton should not be eaten with buckwheat or bean paste.

This product is opposite to Pinellia and Acorus calamus. Avoid using copper utensils. It is not advisable to drink tea immediately after eating mutton, nor is it advisable to drink tea while eating mutton.

Food Groups

Xinjiang cuisine specialties, nourishing the body, conditioning, nourishing yang, conditioning, strengthening the waist and kidneys, conditioning, cold limbs, fear of cold, conditioning