Ziran Yangrou Chinese Cumin Mutton Recipes
ZIRAN YANGROU (CHINESE CUMIN MUTTON)
Yum, yum, yum!!! Serve it as a Chinese dish, or combine it with salsa fresca and wrap it up in fajitas. There's a gorgeous picture here: http://mmm-yoso.typepad.com/mmmyoso/images/2008/03/15/03152008_016.jpg
Provided by Kate S.
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put meat into the freezer for 20 to 30 minutes. Then take it out and slice it thinly across the grain.
- Marinate meat in soy sauce, wine, cumin, pepper, and salt.
- Slice onion.
- Combine bouillon, soy sauce, and vinegar for the seasoning sauce.
- Heat the empty wok over highest heat until you can feel the heat above it. (Keep the heat high throughout the cooking process.) Add the oil and swirl to coat pan and heat oil.
- Add the chilies and sear for a moment, then throw in garlic slices and let them sizzle for a moment until fragrant.
- Add the meat and onions and stir fry until the meat is done.
- Remove from heat, add fresh cilantro, toss together, and serve.
- Serves 4 as part of a Chinese meal: stir-fried mutton, 3 other dishes, soup, and rice.
Nutrition Facts : Calories 241.2, Fat 20.1, SaturatedFat 3.4, Cholesterol 30, Sodium 823.2, Carbohydrate 6, Fiber 1.1, Sugar 2.6, Protein 10.1
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- Marinate the lamb. Cut the lamb leg meat into thin slices and place in a bowl. Add the 1 teaspoon of five spice powder2 and 1 tablespoon of Chinese cooking wine, mixing well. Leave the lamb meat to marinate on the kitchen counter for at least 10-15 minutes.
- While the lamb meat marinates, cut the ginger into short sticks and scallion into small pieces. Peel the garlic gloves and cut them into thin slices.
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