Stewed mutton with carrots
Lamb chunks stew long and slow with sweet carrots until the broth turns amber and the meat slips off the fork. Warming, gently spiced and nourishing, it is winter comfort in a bowl.
Instructions
- 1
Place the mutton in cold water, pour in white wine, and soak for half an hour to remove the mutton's gamey smell.
- 2
Ignite, blanch in boiling water for five minutes, skim off the foam and take out.
- 3
Heat the pot until it smokes, then directly add the lamb and stir-fry over low heat.
- 4
Then move the lamb into the electric pressure cooker. Add the carrots, ginger slices, and angelica, and sprinkle some salt.
- 5
Turn on the lamb mode and cook for about 40 minutes.
- 6
After the pot boils, sprinkle in white pepper powder, goji berries, and cilantro, then remove from heat.
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Ingredients
Main Ingredients
- Lamb500g
- Carrot1 piece
- Goji berry6 pieces
- Angelica sinensis1 piece
- baijiu1 tsp
- white pepper powder1 spoon
Auxiliary Ingredients
- Coriandera pinch
- Ginger slices5 slices
Seasonings
- Salt1 spoon