Braised lamb leg

Overview

Besides hot pot, my favorite lamb dish is braised lamb leg. The stewed mutton is tender but not greasy, the potatoes are soft, the carrots are sweet, and after a few sips of the sour and salty clear soup, it is really delicious. Served on a plate, it can be either meat or vegetarian. It is a staple food and can be used as soup. It is rich in nutrients, warms the stomach and replenishes calcium.

Tags

• hot dishes
• meat dishes
• maternity
• dishes
• xinjiang cuisine
• winter recipes
• banquet dishes
• lunch
• coriander
• egg yolk
• leg of lamb
• lemon
• onions
• potatoes
• carrot
• dill
• peppercorns
• salt

Ingredients

Steps

1. 1 Prepare food. Peel the onions, cut off the dill stalks and tie them into bundles for later use.

   

2. 2 Wash the lamb legs and soak them in water for 30 minutes

   

3. 3 Rinse the soaked lamb legs several times in clean water, then put them in a soup pot and pour in clean water. Pour 3 fingers of water over the meat surface.

   

4. 4 Add a whole onion and cook over high heat until the water boils

   

5. 5 skim off the foam

   

6. 6 Add dill stalks and 1 handful of peppercorns, reduce heat and simmer covered for 1 hour. Remove onions and dill stalks.

   

7. 7 While the mutton is simmering, cut the potatoes and carrots into cubes

   

8. 8 After the mutton is cooked, add the carrots and cook for 10 minutes

   

9. 9 Add potatoes and cook for 10 minutes

   

10. 10 Squeeze half a lemon into juice, add a spoonful of egg yolk and stir into egg yolk juice

    

11. 11 Add a tablespoon of mutton soup to the egg yolk juice and mix well, then pour the egg yolk juice into the mutton soup and mix well

    

12. 12 Add salt and cook until the water boils and then turn off the heat

    

13. 13 Sprinkle some chopped coriander and chopped dill leaves before serving