Carrot and Lamb Stew Recipe

28 oz./800 g lamb

14oz./400 g carrot

3.5oz./100 g rock candy

2 tbsps.vegetable oil

8 cups water

2 spice leaves

4 cloves

2 dried orange peels, shredded

1 fennel

2-3 tbsps.salt, or to taste

2-3 tbsps.light soy sauce, or to taste

1. Rinse the lamb and carrot well, cut into small cubes, about 1-inch length.

2. Put a large pot of water on to boil, blanch the lamb for about 2 minutes, skim the foam with a skimmer, then drain well and set aside (P1).

P1

3. In a wok, melt the rock candy with 2 tbsps.vegetable oil, add lamb when the sugar melts. Continue to cook for 2-3 minutes.

4. Remove the lamb and carrot cubes to a warmed clay-pot, add Seasoning A, add enough water to just cover the ingredients, bring to them a boil over high heat, then lower heat so it simmers, cover and simmer until cooked, which will take about 2 hours (P2).

 
P2

5. Serve hot (P3).

P3
 

1. Neither add cold water into a hot clay-pot nor hot water into a cold one. Otherwise, the clay-pot might be broken.

2. While simmering at Step 4, add cups of water when the liquid reduced. But Please use hot water instead of cold one.