Xinjiang is based on beef and mutton as the main meat. Of course, beef and mutton are indispensable during the holidays. Especially during the Spring Festival, when friends and family gather, beef and mutton are the protagonists. Lamb can supplement qi and tonify deficiency, promote blood circulation and enhance the ability to keep out the cold. Lamb can also increase digestive enzymes, protect the stomach wall, and help digestion.
How to make braised lamb leg with carrot?
Ingredients: carrots, lamb legs. Accessories: onions, salt.
Wash and cut the leg of lamb.
Wash and peel carrots. Then cut them to small pieces.
Shred the onion.
Add the lamb legs in the pot when the water is cold.
Cover, turn over the heat and boil.
Skim the blood foam.
Add onion shreds and simmer over low heat to stew about 50 minutes.
Add carrot and stew for about 30 minutes.
Add salt and simmer for about 5 minutes.
Braised Lamb Leg with Carrot
- 700 g lamb leg
- 2 carrot
- 5 g ginger
- 50 g onion
The leg of lamb should be cut into larger pieces, and the leg of lamb must be simmered over a small fire. Carrots cannot be added too early, and finally add salt. Hope you like the braised lamb leg with carrot.