When it comes to lamb, people first think of the summer scene of drinking beer and grilling skewers. The freshly cut lamb, with a mix of fat and lean meat, is skewered on bamboo sticks and roasted over charcoal, with the fat dripping down onto the charcoal, creating smoke and a tempting aroma that fills the air. Sprinkle with cumin and chili powder, take a bite, and it's full of oil in your mouth, with a lingering fragrance. Pair it with a bottle of beer, and it's simply a heavenly experience.

Currently, many restaurants are almost closed due to the situation, and it's difficult to grill skewers. The child wants to eat lamb, and has been arguing for several days. There are no bamboo skewers at home, and the fruit charcoal is also finished. Since we can't make lamb skewers, let's make cumin lamb instead. Although the appearance is different, the taste is still similar. In our hometown, cumin lamb is a very popular dish, almost on every banquet. A plate of cumin lamb, paired with a few thin paper-like pancakes, rolled up to eat, is delicious and loved by adults and children.

There are many versions of the recipe for cumin lamb, some with oil added before frying, and some without. Some use lamb leg meat, and others use rib meat. Some marinate in advance, and others don't. No matter which method you use, the result is delicious and suitable for your own preferences.

I made a home-style version of cumin lamb, and I used the method of frying with oil. The result is a rich and delicate flavor, and the child said it was even better than the one in the restaurant. Eating it feels like eating lamb skewers, and it's very filling. A plate of cumin lamb was quickly finished.

400g lamb, 1/2 onion, 3 sprigs of coriander, appropriate amount of mature white sesame seeds, appropriate amount of liquor, appropriate amount of white wine, appropriate amount of five-spice powder, 1 star anise, 20 peppercorns, appropriate amount of chili powder, appropriate amount of cumin, scallion, ginger, salt, light soy sauce, old soy sauce

1. Wash the lamb with rice water, dry it with paper towels, if you are not confident in your knife skills, you can put it in a vacuum bag and freeze it for a while, which makes it easier to cut. Chop the scallions into scallion segments, and slice the ginger into ginger shreds. Chop the onion into shreds, and cut the coriander into segments, washed and drained.

2. Put the cut lamb into a container, add appropriate amount of five-spice powder and liquor, and mix well.

3. Heat up the pot, add star anise and peppercorns, my home only has chili peppers, so I used chili peppers. Fry over a small fire to bring out the aroma and color, then remove with a sieve.

4. Put scallion, ginger and chopped onion into the pot, cook until fragrant, add the marinated lamb, and stir-fry evenly until the lamb slices change color.

5. Add appropriate amount of sugar, light soy sauce, old soy sauce, white wine to the pot, and stir-fry evenly. Add cumin (I didn't buy cumin grains at the time, so I only bought cumin powder) when the soup is almost finished. This is the best way to make it more flavorful.

6. Add chili and sesame seeds, when the soup is almost finished, add appropriate amount of salt and chicken broth, onion and coriander, stir-fry evenly, and serve in a dish.

1. Rib meat has less meat fiber and a more delicate texture, so using rib meat to make cumin lamb is easier to cook, and you should cut it as thin as possible.

2. Marinate in advance to remove the fishy and greasy taste.

3. Add cumin and chili powder to the pot when the soup is almost finished to make it more flavorful.

4. Don't choose cumin powder, especially cheap cumin powder, because it will ruin your dish.

This is a home-style version of cumin lamb. Without oil, it's healthier, the meat is more tender, and the flavor is very rich. When you eat it, it feels like eating lamb skewers, and even better than lamb skewers. The child said it was too delicious and asked when we would make it again. But the lamb is too expensive, and it's impossible to eat every day. It's okay to eat it occasionally. If you like it, you can try it yourself, and you can create deliciousness with your own hands!

If life is like a big stage, then the kitchen is a small stage, and I am the protagonist of this stage. Sweet, sour, bitter, spicy and salty are all within my grasp. Use your eyes to discover the beauty of life, and use your hands to create the beauty of life!

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