Cumin lamb chops can be said to be a delicacy with a very unique flavor. The taste of mutton itself is different from other meats. Coupled with cumin, an exotic seasoning, its unique taste will be unforgettable once you take a bite. I think cumin is the most delicious combination with lamb, and it tastes great. Mutton is warm in nature and has a warming and tonic effect. When paired with cumin, which has a strong aroma and smell, it can also regulate qi, appetizer and dispel wind. In this cold season, a plate of cumin lamb chops will definitely be loved by the family. The rich cumin aroma will fill the entire taste buds.

Cumin Lamb Chops

Ingredients: 800 grams of lamb chops.

Seasoning: a little each of onion, ginger, chili powder, cumin powder, light soy sauce, cooking wine, salt, 3 spoons of ginger salad dressing

Method: 1. Wash the lamb chops After cleaning, remove half a small bowl of white fat lamb, leaving it to refine the oil and stir-fry the dish.

2. Put the lamb chops into the pot with cold water. After boiling the pot, turn to medium-low heat and simmer for about half an hour. Because the lamb chops were not blanched before cooking, the blood foam had to be skimmed off when the pot was first boiled, so that the soup would have a richer flavor.

3. Take out the cooked lamb chops, filter the milky white mutton soup into a crisper, and keep it for cooking noodles or stews (it is best to add the mutton directly when frying the sauce) Remove the steak and make it soft and tender while it's hot)

4. Put the little bit of white fat lamb meat that you picked out into the pot, and simmer out the oil over low heat. Remove the oil residue and don't use it.

5. Add the minced onion and ginger, stir-fry over low heat until fragrant, then add the chili powder, stir quickly into red oil, and let the spiciness release into the oil.

6. Then add half a small bowl of mutton soup, turn to medium heat, add various seasonings, and cook for a minute to make the sauce thicker.

7. Pour the lamb chops into the pot, stir evenly, and then cook for one minute to simmer the soup dry, leaving only red oil in the pot. Let the lamb chops absorb the flavor and let the fat come out, and you can take it out of the pan.

Foodie nagging: Don’t let the store chop the lamb chops too short. The meat will shrink after cooking, and it would be better if it was longer; and this kind of cooking first and then stir-frying makes the lamb chops with cumin not old, not burnt, and not smelly. The secret to the taste is that it is delicious, easy to eat and tender; it is best to stir-fry it while it is hot for the most tender texture.

The most enjoyable way to eat lamb chops is to grill them. The outside is charred and the inside is tender, the outside is crispy, the meat is soft and tender, and it tastes delicious when paired with cumin and chili! It will turn into a mouth-watering delicacy in no time! It is definitely a temptation on the tip of the tongue!

Cumin spicy grilled lamb chops

Ingredients: 430 grams of lamb rib chops, 2 onions, 1 pack of cumin barbecue sauce, chili powder, cumin powder

Method: 1. Soak the mutton chops in clean water until there is no blood. The water needs to be changed several times during the process.

2. Remove the water from the soaked lamb chops and put them in a bowl. Add onion strips and all seasonings.

3. Mix well and marinate for about 1 hour.

4. Place a large piece of oil paper on a baking tray, tin foil is also acceptable, and then pour all the lamb chops and onions onto the oil paper.

5. Cover the lamb chops with excess oil paper, seal well, then put it in the preheated oven and bake at 200 degrees for 20 minutes.

6. Open or tear off the excess oil paper and bake at 200 degrees for another 10 minutes.

The longer the marinating time is, the stronger the flavor will be; after opening the oil paper, if you like the charred aroma, put the lamb chops on the grill and grill the lamb until the oil is released.