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!
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
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.
Add chopped cilantro before serving.