Lamb Stew with Potatoes and Northwestern Style Vegetables

Name: Lamb Stew with Potatoes and Northwestern Style Vegetables
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Lamb; 1 piece onion; 1 piece potato; Some ginger; Some Umami Soy Sauce; Some Dried red chili; 150g Old rice wine; a little pepper

by Xiaoyingzi Gourmet

4.7 (1)

Favorite

Difficulty

Easy

Time

Serving

I have lived in the Northwest for more than 10 years. I am used to and like to eat lamb. Generally, potatoes are paired with pork, beef or chicken. In fact, potatoes and lamb stewed together are also very delicious. Some people are uncomfortable with this combination, because lamb will have a somewhat stinky taste, but if you like lamb, you can try this combination. Maybe it's the taste you've been looking for for a long time.

Ingredients

200g Lamb
1 piece Onion
1 piece Potato
Some Ginger

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Some Umami Soy Sauce
Some Dried Red Chili
150g Old Rice Wine
a little Pepper

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Lamb Stew with Potatoes and Northwestern Style Vegetables

1. Wash lamb and control water, peel potatoes, remove old skin on onions

2. Cut the lamb into pieces and the potatoes into hob pieces

3. Onion diced

4. Peel and shred the ginger, and cut the dried chili into sections.

5. Heat the pan with cold oil, add the chili and peppercorns to saute

6. Put the cut lamb into the stir fry, so that it is evenly heated

7. Put in ginger after changing color

8. Put 100 grams of old rice wine in a small bowl,

9. Add a little umami soy sauce,

10. Finally, add a proper amount of water, cover the pot and simmer on a low heat

11. When simmered to 5 ripe, put the potato pieces in

12. Add a little salt and continue to simmer

13. When the potatoes are cooked, put the onion in

14. Change it to high heat and stir fry a few times and it will be out of the pot

Tips:
Xiaoyingzi's words:
1. To prevent oxidation and blackening, the cut potatoes can be placed in water and taken out when used
2. Don't put onions too early, they will taste bad after a long time, and they will change color at the end.
3. Put some old rice wine in it to remove the mutton flavour, but to increase the freshness.