Braised mutton

Overview

Braised mutton is a Henan dish. We eat this dish regardless of the four seasons here. We also eat it in summer, but we eat it more in winter. What I made today is a family version. Instead of making it according to the shabu-shabu method, I used the casserole method to directly cook the meat and vegetables in one pot. This way it is more convenient for the family to eat, and it also has a good heat preservation effect in winter.

Tags

• hot dishes
• meat dishes
• old man
• dinner with friends
• northwest cuisine
• winter recipes
• lunch
• baby cabbage
• braised soy sauce
• cinnamon
• dried chili pepper
• lamb chops
• lotus root
• star anise
• carrot
• ginger
• pepper
• salt
• tomatoes

Ingredients

Steps

1. 1 Clean the lamb chops and cut them into sections

   

2. 2 After the casserole is heated, add a little oil and stir-fry the seasonings

   

3. 3 Add the lamb chops and stir-fry until they change color

   

4. 4 Add braised soy sauce

   

5. 5 Stir-fry until browned, then turn to low heat

   

6. 6 Use a wok to fry the tomatoes, add appropriate amount of salt and pepper and fry until the tomatoes are slightly soft

   

7. 7 Add the fried tomatoes to the casserole of lamb chops

   

8. 8 Add appropriate amount of boiling water. Don't add too much water, and don't exceed half of the pot, otherwise the water will easily overflow when boiling. Then add the carrots and lotus roots cut into hob pieces

   

9. 9 Cover and bring to a boil over high heat, then reduce to low heat and simmer for 40 minutes

   

10. 10 Cut the baby cabbage into strips and put it into a casserole. Add salt at this time

    

11. 11 Continue to cover and simmer on low heat for 20 minutes. The braised lamb is a combination of meat and vegetables. Pair it with rice and it will be a complete lunch. Simple and hassle-free