Braised Lamb with Carrots and Yam

Name: Braised Lamb with Carrots and Yam
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g Lamb; A carrot; A Hardcore yam; Some salt; A handful of pepper; 1/2 root Green onions; piece ginger; 1 spoon Cooking Wine; Some Soy sauce; 2 spoons Peanut oil

by salila

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

The weather is slowly getting colder, a pot of steaming stewed lamb is delicious and warm to the stomach, don't miss it! As the saying goes, "autumn and winter mutton competition golden pill", eating mutton in autumn and winter can not only resist the severe cold, but also nourish the body, it can be said to kill two birds with one stone. Compared with the north, the lamb in the south has a heavier mutton flavour. The farther you go north, the better the quality of the lamb. My first choice for tonic in autumn is mutton. The good mutton has very little taint, and eating a little more will not make you fat. With a lot of vegetables, even the staple food is saved. The Mid-Autumn Festival reunion at home must make a few special dishes, this dish is simple and delicious, and it is worth collecting!

Braised Lamb with Carrots and Yam

1. After buying lamb, soak it in clean water for two hours to remove blood. Cut the lamb into pieces, the size can be according to your preference.

Braised Lamb with Carrots and Yam recipe

2. Peel the carrots and iron yam and cut into pieces.

3. Bring water to a boil in a pot, add mutton to blanch water, remove and control the moisture.

4. Cut green onion into sections, slice ginger, and a pinch of pepper.

5. Put a little peanut oil in the pot, add the ginger slices to the pot. Stir-fry the ginger slices until slightly browned, add the lamb to the high heat and fry the water, and add a tablespoon of cooking wine.

6. Add scallions and ginger to fry until it is fragrant, add enough water at one time, turn to a low heat and simmer for 40 minutes.

7. Add yam and carrots, add salt, dark soy sauce and light soy sauce, and continue to simmer for about 15 minutes.

8. Cook until the soup thickens, add a little pepper, and sprinkle with coriander.

9. The fragrant lamb is ready, transfer it to a hot casserole, and enjoy the deliciousness.

10. Cypress, the horse is on the stage, the cooking skills are flying!

Tips:
1. Soaking and blanching lamb can effectively remove blood.

2. Pepper can remove the mutton smell of lamb, it is recommended not to omit it.