Rosemary Braised Lamb
Overview
I also bought rosemary when buying seasonings for Western food. It is very suitable for eating with meat, especially mutton and chicken. This time, I used rosemary to go with the most Chinese-style braised lamb, and found that it was equally suitable. The refreshing and pleasant flavor of rosemary is the answer to the fatness of mutton. Although rosemary grilled lamb chops are a classic in Western food, they are also a perfect match when used with braised lamb in Chinese food. The fragrant and refreshing rosemary, the braised lamb with full soup, a little fat to make the meat more fragrant and tender, coupled with the glutinous potatoes and bright red carrots, a rosemary braised lamb was born~~
Tags
Ingredients
Steps
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Soak the mutton in blood-removing water, wash it, add an appropriate amount of cold water to the pot to cover the mutton, bring to a boil and cook over medium heat for 5 minutes, remove the mutton and rinse with warm water.
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Slice ginger.
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Wash the onions and cut into pieces.
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Prepare rosemary, bay leaves, and cinnamon.
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Heat a wok, add an appropriate amount of oil, turn to low heat after the oil temperature rises, add onions, ginger, rosemary, bay leaves, and cinnamon, stir-fry until fragrant.
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Add the mutton and stir-fry evenly.
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Add salt, sugar and light soy sauce and stir-fry evenly.
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Add an appropriate amount of boiling water, skim off the foam after the water boils, cover, and simmer over low heat for about 40 minutes.
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Peel the potatoes, wash and cut into pieces.
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Peel the carrots, wash and cut into pieces.
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Add potatoes and carrots to the pot, cover and continue simmering for about 20 minutes until all ingredients are cooked.
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Turn up the heat, collect the thick soup, pick out the spices, and serve on a plate.
