Seasoning cumin (cumin) powder, chili powder, each spoon, salt, monosodium glutamate (MSG), green onion, ginger in moderation

Practice

1, cut the mutton into a large piece of about 4 × 3 cm (so that a big mouthful of meat is also considered to be a little bit of a dip in the luxury)

2, the pan under a small amount of oil to a slightly hot, (especially). Attention can not burn too hot, this dish is good, the taste is not right to see this fire) into the mutton gently stir fry for a few moments, add cumin powder and red chili powder, has been fried until the mutton in the water gas can be quickly dried. The whole process must use low heat, only let the lamb fully absorb the cumin hemp and chili pepper spicy, in order to give full play to the lamb in the extreme flavor.

This dish taste

feel dry and spicy, tender meat