Materials
Steps for making cumin lamb (home-style dish series)
You can slice or dice the lamb leg meat. After slicing, add salt, cornstarch, and pepper, mix well, and set aside. Chop the cilantro and onion into chunks.
Heat the cumin seeds in a pan over low heat without oil until they release their flavor. Once they are slightly hot to the touch, remove them and set aside.
Heat oil in a wok, add the lamb and stir-fry until the meat changes color or turns slightly golden brown. Remove and drain the excess oil. (The lamb should be added to a hot wok with hot oil to lock in its moisture.)
Heat oil in a wok over low heat and fry the chili pepper pieces until fragrant. Add the lamb and stir-fry over high heat until evenly mixed. Add a spoonful of chili powder and continue stir-frying. Add the diced onions and stir-fry until fragrant. Drizzle soy sauce, salt, chicken bouillon, and MSG around the edge of the wok and stir-fry. Turn the heat to high and add cumin seeds and cilantro. Once the cilantro is just cooked, remove from heat.
