Braised Lamb

Name: Braised Lamb
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 700g Lamb; Some Vegetable oil; Some salt; 5g ginger; 5g Soy sauce; 2g Peppercorns; 5g Cinnamon; 2g Fennel; 2g Red Yeast Rice

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

3

Braised lamb, this dish is available in many places. The methods are different, the condiments are also different, and the taste is naturally different. Some have soup. After eating mutton, you can use the soup to add oily gluten, old tofu, Chinese cabbage, coriander and other ingredients to cook before eating. In some places, braised lamb was braised with carrots, and in other places, pure lamb was braised without adding anything. We mainly use beef and mutton here, and the practice is different from every place. There are not so many spices and no carrots. This is the characteristic of Xinjiang cuisine, like the original flavor. Especially the practice of beef and mutton can best reflect. The reason is that the beef and lamb here are different. However, this red braised beef is added with green and red peppers as an auxiliary material to enhance the color and spiciness.

My red braised lamb was eaten at a halal hotel. When eating, I paid special attention to the combination of ingredients and condiments. I also savored the taste of several pieces of lamb, and carefully checked the spices at the bottom of the plate. Hey, every time I eat a special dish, it is like seeing a baby. I repeatedly eat it and carefully taste the condiments added in it. I am really not eating a dish, but studying a baby. Recipe fanatics may be the same as me. After going home and studying the spices, I finally came out this red braised lamb in the cottage. The taste is mellow and pure, and the color is shiny and ruddy. If you don't believe it, you can try it.

Ingredients

Braised Lamb

1. Main ingredients: bone-in mutton. Accessories: vegetable oil, salt, dark soy sauce, ginger, green and red peppers, cumin, peppercorns, cinnamon, red yeast rice

2. Wash the lamb and cut into pieces

3. Boil in a pot under cold water

4. Wash and cut green and red peppers

5. Heat the wok with cold oil, and stir-fry the lamb under 70% of the oil to get the moisture and flavor

6. Add ginger, cumin, peppercorns, cinnamon and stir fry evenly to get a fragrance

7. Add soy sauce and stir fry evenly

8. Heat water and red yeast rice to a boil over high heat, stir and fry evenly, add a lid and turn to medium-low heat for about 40 minutes

9. Add salt and continue to cook until the lamb is cooked through

10. Add green and red pepper and stir fry evenly

11. The sauce can be served after high heat

Tips:
Red yeast rice can improve the color, and it has the effects of invigorating the spleen and digesting food, promoting blood circulation and removing blood stasis. However, it is not necessary to add more mutton which is easy to be colored. It must be simmered over a medium and small fire before adding salt and chili.