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Braised lamb with angelica

epicure 4 January 2016
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Vegetarian-friendly
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Also known as female ginseng, angelica root is used in Traditional Chinese Medicine as a strengthener of the heart, lung, spleen, liver and kidney meridians. Here, its licorice notes help cut through the rich flavours of lamb.

Serves 2-3 Prep time 10 minutes
Cook time 1 hour

½ tsp oil
100g ginger, sliced
400g lamb leg meat, flash-boiled and chopped into pieces
600g water
100g angelica root, sliced
5g wolfberries
5g red dates
2 pieces dried bean curd skin, soaked in water
¼ tsp chicken powder
salt, to taste
sugar, to taste

  • In a pan over medium high heat, heat oil and fry ginger slices until they start to turn brown.
  • In a pot, add fried ginger slices, lamb and water. Bring to a boil then simmer for 45 minutes.
  • Add the rest of the ingredients and simmer for another 10-15 minutes.
  • Dish into bowls and serve warm.

 

Read more in the January 2016 issue of epicure.

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