Stir Fry Mutton with Cumin

From the perspective of traditional Chinese medicine(TCM), winter is the season for collection. The body needs to store energy, so it is suitable to eat more meat for us. Lamb that is warm in nature is the best. Today’s mutton with cumin is a stir-fry, but it reminds me of the delicious taste of kebabs I had on a trip to Xinjiang. It seems that kebabs are the representative of nice Xinjiang food , because places with rich grassland resources are rich in high-quality mutton. When we get home from a trip, we want to replicate the local delicacies. Although not exactly the same, but enough to give us the feeling at the time.

Today is the fourth day of the Spring Festival. According to tradition, we should eat pancakes, but I think of mutton. For a person who can’t be reunited with his family during the Spring Festival, eating mutton and drinking wine is also a very pleasant holiday, right?

Just like minced garlic and eggplant are a natural pair, cumin powder from seasonings is also born to balance the odor taste of mutton and accentuate the aroma even more. Facts have proved that the taste of stir-fried mutton is not lost to roasted mutton, as long as there is the addition of cumin powder. It should be noted that cumin powder must be sprinkled after turning off the fire, so as to maintain its best taste.

Today is also the beginning of spring which is the  first solar term of the new year. Despite its  name spring, it is only the prelude to spring. It is still winter in most parts of China at this time, and there is some time before the spring in our hearts when grass trees turn green and flowers bloom.

Cooking Tips:

• The cumin powder must be sprinkled after turning off the fire, so as to maintain its best taste.

• When frying the mutton, some water will come out, keep frying until the water is dry and the surface of the mutton is slightly burnt.