Ziran Yangrou Chinese Cumin Mutton Recipes

ZIRAN YANGROU (CHINESE CUMIN MUTTON)

Steps:

• Put meat into the freezer for 20 to 30 minutes. Then take it out and slice it thinly across the grain.
• Marinate meat in soy sauce, wine, cumin, pepper, and salt.
• Slice onion.
• Combine bouillon, soy sauce, and vinegar for the seasoning sauce.
• Heat the empty wok over highest heat until you can feel the heat above it. (Keep the heat high throughout the cooking process.) Add the oil and swirl to coat pan and heat oil.
• Add the chilies and sear for a moment, then throw in garlic slices and let them sizzle for a moment until fragrant.
• Add the meat and onions and stir fry until the meat is done.
• Remove from heat, add fresh cilantro, toss together, and serve.
• Serves 4 as part of a Chinese meal: stir-fried mutton, 3 other dishes, soup, and rice.

YANG ROU CHUAN (SPICY LAMB KEBABS)

Steps:

• Soak bamboo skewers in cold water for one hour. This will make the meat slide onto the skewers better and they won't burn as easily on the grill.
• Cut the lamb into pieces the size of almonds. Thread them onto the bamboo skewers.
• Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.
• Mix the cumin and chile powders, the pepper and salt, the peppercorns and the garlic together in a bowl.
• Pour the oil onto a plate. On 1 other plates, put the cumin and peppercorn mixture. Roll the skewers in the oil, then in the cumin and peppercorn mixture.
• Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 3 minutes more or until the meat is cooked through but still juicy. Serve immediately.