Cumin Lamb
This cumin lamb is easy to make, with tender meat that is not gamey and no deep frying. Marinade the lamb well and fry at high heat for a satisfying and hearty dish.
Zutaten
Lamb
300g
Cumin powder
4g
Green onion
1 stalk
Salt
2g
Light soy sauce
10g
Yellow wine
15g
White pepper
2g
Cooking oil
to taste
Baking soda
0.5g
Cornstarch
1 small spoon
Anleitung
1
Step 1
Cut the lamb into slices, ideally about 2mm thick.
2
Step 2
Add salt, pepper, and a little light soy sauce.
3
Step 3
Mix thoroughly by hand.
4
Step 4
Add about 1g of cumin powder and mix evenly.
5
Step 5
Finally add a tiny bit of baking soda, about 0.5g, to make the meat tender; mix thoroughly and marinate for 5 minutes.
6
Step 6
After marinating, add a small spoon of starch and an appropriate amount of yellow wine; mix evenly. Adding yellow wine helps the starch blend with the meat and removes the gamey smell.
7
Step 7
Finally add a little cooking oil and mix evenly to prevent the meat slices from sticking during stir-frying.
8
Step 8
Cut the green onion into two parts: chop a little into minced pieces to use with minced ginger, and save the rest for last.
9
Step 9
Put an appropriate amount of oil in the wok, then add the minced green onion and ginger.
10
Step 10
Stir-fry until the green onion and ginger turn slightly yellow.
11
Step 11
Pour in the lamb.
12
Step 12
Stir-fry until slightly changed in color but still red, then add yellow wine along the edge of the wok.
13
Step 13
Add light soy sauce.
14
Step 14
Stir-fry until the lamb has basically changed color but still has a tiny bit of red.
15
Step 15
Add cumin powder.
16
Step 16
Stir-fry the cumin powder evenly, then turn off the heat; add the remaining green onion and stir-fry using the residual heat until the onion is cooked.
17
Step 17
Finally, when plating, sprinkle some more cumin powder and toss, then it is ready to enjoy.
18
Step 18
Finished product picture
19
Step 19
Finished product picture
20
Step 20
Finished product picture
Hauptgericht
Honig Char Siu Schweinefleisch
Honig Char Siu Schweinefleisch ist ein klassisches kantonesisches Barbecue-Gericht mit zartem, rötlich gefärbtem Fleisch und einem süßen Geschmacksprofil. Diese Version wird mit Char-Siu-Sauce und Rotem Hefereiswein-Trester mariniert und dann mit einem glänzenden Finish geröstet.
