Lamb and Carrot Stew Recipe
This simple lamb and carrot stew recipe really brings out the natural goodness of the lamb, with a quick sauce that bursts with flavor. One taste of this deliciously lamb, and you'll know why it's such a fantastic dish.
Prep time: 10 minutes
Cook time: 2 hours
Utensils:
Pot, wok, clay-pot, serving bowl.
Serves 3
Ingredients:
14oz. / 400 g carrot
28 oz. / 800 g lamb
3.5oz. / 100 g rock candy
2 tbsps. vegetable oil for stir-frying
Seasoning:
2 bay leaf, 4 cloves, 1 fennel
2 dried tangerine peel, shredded
2-3 tbsps. light soy sauce, or to taste
2-3 tbsps. salt, or to taste
Directions:
1. Rinse the lamb and carrot well through running water, then cut into small cubes, about 1-inch length.
2. Put a large pot of water on to a boil, blanch the lamb for about 2 minutes, skim the foam with a skimmer, then drain well and set aside.
3. In a wok, melt the rock candy with 2 tbsps. vegetable oil, add lamb when the sugar melts, stir fry over medium heat for 2-3 minutes.
4. Then remove the lamb and carrot cubes to a warmed clay-pot, add all the seasoning, add enough water to just cover the ingredients, bring them to a boil over high heat, then lower the heat, cover and let simmer until cooked, which will take about 2 hours.
5. Serve hot.
Tips:
1. Neither add cold water into a hot clay-pot nor hot water into a cold one. Otherwise, the clay-pot might be broken.
2. While simmering at Step 4, add cups of water when the liquid reduced. But Please use hot water rather than cold one.
Nutritional information:
Servings per recipe: 3
Amount per serving:
| Protein: 26.2 g |
| Total fat: 58.4 g |
| Carbohydrate: 11 g |
| Calories: 676 kal |
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