How to cook Ziran mutton

Cumin lamb is a very homely delicacy. It is mainly made of lamb hind leg meat, with auxiliary ingredients such as cumin and coriander leaves, and is stir-fried over high heat. Cumin lamb has delicious meat and high nutritional value, making it very suitable for consumption in autumn and winter. However, many people think that the cooking method is complicated and are not willing to make it themselves. In fact, as long as you master the method of cooking cumin lamb, it is very simple.

Method 1

Preparation ingredients

300 grams of lamb hind leg, 30 grams of coriander leaves, 30 grams of cooking wine, 10 grams of salt, 5 grams of MSG, 10 grams of chili powder, 15 grams of cumin, 20 grams of scallion, 20 grams of ginger, and 300 grams of oil.

Production Process

Cut the mutton into slices 4 cm long, 2.5 cm wide and 0.3 cm thick using a knife (the knife should form a 90-degree angle with the direction of the lamb fibers). Wash the green onion and ginger, cut into sections and cubes, and beat them with a knife. Put the cumin in a clean pot and fry it over low heat until it is dry. Put it on a chopping board and crush it into fine powder. Put it in a container together with the chili powder, add MSG and mix well. Wash the cilantro leaves and place in a bowl. Put the mutton in a container, add cooking wine, salt and a little water, stir evenly, add onion and ginger, marinate for 20 minutes and remove the onion and ginger. Put the wok on the fire, add oil and heat it to 60% hot, put the mutton slices into the wok and slide them around. Take them out when the ingredients have released more water and the oil temperature has dropped. When the oil temperature rises again, put the mutton slices into the pot and fry them again, take them out, add cumin, chili powder and MSG, mix well and put them on a plate. Sprinkle coriander leaves on top when serving.

Method 2

Preparation ingredients

600g fresh mutton 100g coriander 35g cumin (ground into coarse powder) 50g dried chili crumbs 10g tenderizer 10g cooking wine 10g fine salt 10g MSG 5g cooking oil 1000g (actual consumption 50g)

Production Process

First cut the mutton into 5.5 cm thick slices, add tenderizer, salt, MSG and cooking wine and marinate for 10 minutes. Wash and dry the coriander, cut into sections, spread it flat on the bottom of a plate and set aside. Heat a wok over medium heat, add cooking oil and heat until 60% hot. Add the marinated mutton and stir with a spatula. Remove from the wok as soon as it is cooked and drain the oil. Put another wok on the fire, add a little oil, add cumin, and stir-fry until fragrant. Then add chopped dried chili and stir-fry until golden brown. Quickly pour in the minced lamb slices and cooking wine, stir-fry quickly a few times, remove from the wok and pour into a plate covered with coriander. You can also garnish with some coriander on top.

Nutritional Value

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.