Recipe: Cumin-fried lamb

Home Cooking Recipe: Cumin-fried lamb


There is no such thing as a large number of burdocks, and there is no such thing as a burdock in the market, but it is a delicious representative of western food, and the cooking method is the same as that of the burdock. Even if it is matched with common ingredients, it can be Western-style and the taste of the mix is ​​more delicious. The Western style is about selling and paying attention to the content. In fact, it is not difficult to make, especially Western food. The requirements for cooking are not high, and there is no need for a high-end kitchen environment. In general, a pot and some ingredients are enough.



  1. Marinated: Marinate the lamb with a little oil, soy sauce, and cumin powder for about half an hour to make it easier to taste.

  2. Fried lamb: Heat the pan, add about half a teaspoon of oil, and fry on both sides of the fire. (The sheep are easy to cook, the time of frying is not too long)

  3. Side dish: Onion silk spare, lettuce to make a side dish. (Select green green vegetables to balance nutrients and make the sale better.)

  4. Sauce: Put the wok on the fire, add the onion and stir-fry, add the red wine to the juice, and pour it on the lamb.


1. When frying the sheep, be careful not to press the shovel down the mutton to avoid losing the gravy. 2, for the harder sheep, it is more necessary to pick it up beforehand, and it is best to take a shot with the back of the knife and loosen the muscle fiber. 3, the alpaca itself is rich in oil, so there is no need to use too much oil. You may wish to fry the side of the fat first, which will make the lamb more fragrant, but also fully lock the gravy. 4, about the home made sheep scorpion should be fried to a few minutes cooked, I suggest it is best to fry until eight or nine minutes cooked. Because the Chinese taste is different from foreigners, and the purpose is to fully sterilize. Of course, the level of raw and cooked can also be determined by personal preference.

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