In addition to cumin, stewed mutton usually put these spices: incense leaves, cinnamon and angelica, back to the aroma will be very strong. Among them, cinnamon cinnamon in moderation, more will be black, affecting the appearance; cumin is indispensable to do mutton spices, cumin to do out of the mutton aftertaste particularly fragrant; angelica every time you do mutton should be put, the flavor is very fragrant, very aftertaste.

In addition to spices, stewed lamb must also be put white radish and ginger, these 2 to fishy, remove the fishy taste when eating back to taste to incense. Otherwise the aftertaste is stinky

The following is the practice of lamb stew:

Main ingredient: lamb (front leg) 1500 grams

Seasoning: 8 grams of salt, red onion 3, 10 slices of ginger, pepper grains 3 grams, 3 dry morning glory

Practice steps:

1, mutton chops cut into pieces and wash into an iron pot, add cool water did not exceed the lamb, add the pre-prepared Add the pre-prepared green onion, ginger, pepper, dry chili, and start stewing on high heat.

2. When the water boils, skim off the surface of the floating foam, cover the pot with a lid and turn to medium heat (do not cover the pot at first).

3, thirty minutes after the addition of salt, changed to a small fire stew.

4, stew until soft and rotten can collect juice out of the pot.