Cumin Potato Lamb
Overview
I made this in March after my son caught a cold. Mutton has the effect of dispelling wind and cold, supplementing nutrients to enhance immunity, and nourishing the body. Mutton is rich in protein and fat, as well as vitamins B1, B2 and minerals such as calcium, phosphorus, iron, potassium, iodine, etc. It is very comprehensive and rich in business. Mutton can also enhance the function of digestive enzymes, protect the stomach wall, and help digestion. Traditional Chinese medicine believes that mutton also has the function of tonifying the kidneys and strengthening yang, and is suitable for men to eat regularly.
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Ingredients
Steps
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Pour cold water into a pot and blanch it (because this is goat meat, blanch it in cold water to remove the smell.)
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Heat oil in a pan and stir-fry ginger, star anise, ginkgo and chili pepper until flavourful. (My chili is slightly spicy to remove the odor.)
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Add the mutton with the blood removed and stir-fry.
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Add water, cover and simmer. Bring the water to a boil and simmer over medium heat for half an hour.
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Gently scrape off the skin of 4 small potatoes with your fingernail or chopsticks.
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The potato processing process takes about half an hour. After processing, wash it and pour it into the pot to cook with the mutton. I also put half a carrot here. (One is to remove the mutton and the other is to increase the flavor of the whole dish.)
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When the water is boiling until almost dry, add granulated cumin, rock sugar, dark soy sauce, salt, chicken essence, and black pepper. Balsamic vinegar. Drain the water and serve on a plate. The little greedy cat smells the aroma and can’t wait until the juice is gone. (Cumin is very important in this dish. The unique taste of cumin will make you unable to stop eating. The soup must be dry to have a rich flavor.)
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Finished product
