How do you cook lamb? The dry pot cumin mutton is too satisfying, warm and nourishing, and the flavor is absolutely unique

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As the old saying goes, "Lamb skewers are fragrant, cumin is long." In the bustling night market, in front of a small stall called "Cumin Legend", the owner Ah Qiang is busy. His eyes were focused, the lamb skewers in his hands fluttering over the charcoal fire, and the aroma of cumin and chili peppers filled the smoke. Next to them, a couple, Xiao Li and Xiao Wang, were anxiously waiting for their dinner.

"This lamb skewer is really mouth-watering!" Xiao Li couldn't help but admire.

"Yes, every time I come here, this scent always hooks my soul." Xiao Wang echoed.

Cuong heard their conversation and a smug smile appeared on the corner of his mouth. He knows it's not just lamb kebabs, it's his years of meticulous research into ingredients and heat, a modern take on the traditional cumin lamb.

Suddenly, a gust of wind swept up, and the charcoal fire was blown in all directions, and the lamb skewers almost fell into the fire. Ah Qiang's eyes were quick, and he grabbed the lamb skewers that were about to slip off, but there was a trace of anxiety on his face. It turned out that his secret condiment, homemade cumin powder, was running out.

"Ah Qiang, your cumin lamb skewers are a legend here!" Xiao Li saw Cuong's anxiety and encouraged.

"Yes, your cumin lamb kebabs are better than anywhere else!" Xiao Wang also said.

Cuong took a deep breath and decided to use the last bit of cumin powder to make the perfect lamb skewer. He knows that this is not only a respect for the ingredients, but also a commitment to the diners.

Gastronomy introduction

Dry pot cumin mutton, a traditional delicacy originating from Xinjiang, has conquered the taste buds of countless diners with its unique aroma and rich taste. Lamb, the soul of this dish, is usually made from tender, fat and lean leg of lamb. Cumin, a spice of Middle Eastern origin, gives lamb its unique flavor and gives it a layered aroma in the mouth.

Humorously speaking, dry pot cumin mutton is like a "rock star" in the mutton world, its uninhibited spicy and cumin wildness makes people unforgettable. The color, flavor and shape are all just right, so that people can feel the inheritance of a culture and the characteristics of the region while tasting.

Cooking process

• Ingredients: 500 grams of lamb leg, 10 grams of cumin powder, 5 grams of chili powder, 20 ml of light soy sauce, 10 ml of cooking wine, 5 grams of salt, 5 grams of sugar, 10 grams of ginger, 5 cloves of garlic, 1 green onion, appropriate amount of coriander.

1. Prepare the lamb: Cut the leg of lamb into thin slices and marinate in cooking wine, light soy sauce, salt and sugar for 20 minutes. The trick of this step is to allow the lamb to fully absorb the flavor of the spice and remove the fishy smell at the same time.
2. Prepare the ingredients: mince the ginger and garlic, chop the green onions, and chop the coriander for later use. The trick of this step is that the finer the cut, the more the fragrance will be fully released.
3. Stir-fry the mutton: Heat the pan with cold oil, quickly stir-fry the marinated mutton slices in the pan until they change color, remove and set aside. The key to this step is to keep the heat high and the action fast to keep the lamb tender.
4. Stir-fry accessories: Leave the bottom oil in the pot, add the minced ginger and garlic and green onions, and slowly fry over medium-low heat until fragrant. The skill of this step lies in the control of the heat to avoid the scorching of the accessories.
5. Stir-fry: Pour the fried lamb slices back into the pan, add cumin powder and chili powder, and stir-fry quickly. The key to this step is the timing of the addition of cumin and paprika, too early will be charred, too late will not be enough flavor.
6. Seasoning and sauce: Add an appropriate amount of salt and sugar, stir-fry quickly and evenly, so that the lamb slices are evenly coated with seasoning. The trick for this step is to season it just right, not too salty or too sweet.
7. Remove from the pot and serve: Finally, sprinkle with chopped coriander and remove from the pot and serve. The trick in this step lies in the garnish of coriander, which both adds color and enhances the overall flavor.

Regional flavors

In Xinjiang, dry pot cumin mutton is a home-cooked dish that every household makes. Locals like to add more spices such as Sichuan pepper, bay leaves, etc. to the lamb to add layering. In Sichuan, people like to add bean paste and pepper oil to give the mutton a spicy taste. The flavors of different places reflect the unique understanding and innovation of the locals in their cuisine.

Cooking tips

1. The lamb should be fresh, so that the taste will be more tender.
2. When marinating lamb, you can add some egg whites to make the meat more tender.
3. When frying mutton, the heat should be high and the action should be fast to avoid the mutton getting old.
4. The timing of the addition of cumin powder and paprika is important, too early or too late can affect the flavor.
5. Finally, before cooking, sprinkle with coriander, which can increase the aroma and color of the dish.

Popular science knowledge

1. Mutton is rich in protein and essential amino acids, and is a good ingredient for winter warmth.
2. Cumin, native to the Eastern Mediterranean region, was later introduced to China and became an indispensable spice in Xinjiang cuisine.
3. The cooking method of dry pot cumin mutton reflects the "heat" culture of Chinese cooking, that is, the precise control of temperature and time.
4. Mutton has different symbolic meanings in different cultures, such as in Islamic culture, mutton is an important festive food.

Dry pot cumin mutton, with its unique spicy and cumin aroma, has become a delicacy that transcends regions. It is not only a dish, but also a cultural inheritance and the embodiment of local characteristics. Try making this dish at home, not only to enjoy the fun of cooking, but also to experience the flavors of different regions.

Question interaction

1. What's your favorite way to cook lamb?
2. Have you ever tried adding other spices to lamb?
3. What do you think is the most important tip when cooking lamb?
4. Do you have any unique recipes for lamb that you'd like to share?

Through these questions, we encourage readers to share their experiences and opinions in the comment section to make the article more interactive. Follow the Taste of Food and bring you more stories, knowledge and tips related to food.