Home-style Mutton and Carrot Stew Recipe

Autumn Equinox has come, and the weather is gradually getting cooler.It's time to enjoy lamb again. Rutabaga or beetroot goes perfectly with lamb in winter too. My family prefers eating carrots, so today I will share a simple recipe for carrot stewed with lamb.Matsutake: 1000 grams of bone-in lamb, 700 grams of carrots, 6 pieces of bay leaves, 4 dried longan,

100 grams of onion,15 grams of ginger . Process: Prepare the seasonings: onion, ginger, dried longan, and bay leaf.First, wash the frozen lamb with warm water several times, then soak it in warm water to defrost. After defrosting, clean the lamb again, cut it into small pieces, and fry it over medium-low heat.When a lot of soup is released, discard the soup and wash the lamb again. Return the lamb to the pot and continue frying over medium-low heat.

Fry until there is no more water left but still oil.

Add the seasonings when you see oil. Fry until fragrant, then add 1 tablespoon of soy sauce.

Stir-fry until evenly colored, then add enough water.

Cover the pot and bring to a boil over high heat, then reduce to low heat for slow cooking.

When the lamb is tender, add salt to season. Add the cut carrot cubes and cook until thoroughly cooked before serving. Note:

To make braised lamb,choose bone-in lamb with fat and meat. Rutabaga or red-skinned white-fleshed radish are good alternatives if you don't use carrots.

In fact, lamb is milder and can be eaten all year round.

Boil the pot.

After it comes to a boil, switch to low heat and simmer slowly.

Subtleties:

Makes red-braised mutton.Choose bone-in cuts with both fat and lean meat for best results. If you do not have carrots, use white radish instead,

or red-skinned white-fleshed radish is also a good option.In fact, lamb is of a gentle nature and can be enjoyed year-round. Or red-skinned white meat radish are also good choices.

3. Actually, mutton is a mild type and suitable for all seasons of the year.