Friday, October 23, 2009

Cumin Mutton 孜然羊肉片

I never used to prepare mutton at home until hubby developed liking of mutton when he was in Salt lake city for a short project last year. Where one of his colleagues brought him to a place for lamb curry. He came home requesting for mutton curry.

I didn't see mutton when I shopped for groceries last week, but I found this thinly sliced mutton. So I made this Cumin Mutton instead, N finished the whole plate and asked for more!



注:原食谱写于 2009年10月23日。


300 g Sliced mutton 
1 cup of chopped cilantro 
2 tbsp of Chinese cooking wine 
salt to taste
1 tsp Corn starch 
2 tsp of Chili Powder 
1 tsp of Cummin powder 
1 tbsp Cumin Seed 
1 tsp of Ginger extract (just grate some ginger and squeeze the juice out)
3 tbsp of chicken stock or water

300克 羊后腿肉
2 小勺 料酒
1 小勺 生粉
2 小勺 辣椒粉
1 小勺 孜然粉
1 大勺 孜然
1 小勺 姜汁

3 大勺 水或高汤

1. Marinate the mutton with cooking wine, ginger juice, salt, corn starch and about 2 tbsp of water. Keep it aside for 20 minutes, meanwhile, chop the cilantro.

2. Lightly toast the cumin seed and cumin powder in a pan. Place both in a bowl, add chili powder and about 3 tbsp of Chicken stock or water to make a paste.

3. Heat a cooking pan up and add about 2 tbsp of cooking oil, add the mutton and quickly stir it until the meat changes colour, take the mutton out and put aside.

4. Add a tsp of oil in the same pan and add the spice paste we made just now, cook until oil separates.

5. Add the mutton back into the pan, cook at high and stir well till all the mutton pieces cover with seasoning.

1. 将羊肉放在大碗中,加入料酒、姜汁、盐、生粉和少许水,拌匀腌20分钟。把香菜切好。

2. 把孜然和孜然粉放在干净锅内用小火煸香后与辣椒面一同放在碗里加一点高汤/水拌匀。

3. 炒锅加油烧到七成热把羊肉片放人锅内滑开,取出备用。

4. 锅内热上1小勺的油后倒入刚刚混好的香料糊快速翻炒,等香料开始泛油就倒入刚刚炒好的羊肉片,大火拌炒几分钟至所有的羊肉沾上孜然和辣椒就可以了。

Add chopped cilantro before serving.

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