Number of serving: 2
Preparation time: 15 minutes
Cooking time: 40 minutes
600g Mutton, rinse and chop into pieces
˝ clove Dang Guai
5 slices Liquorice
2 stars Aniseed
2 slices Bai Zhi
4 slices Ginger
2 cloves Garlic (grated)
˝ teaspoon Salt
1 teaspoon Chicken powder
13g Rock sugar
2 tablespoon Light soy sauce
Scald mutton in hot water. Rinse and drain. Heat up a wok or pan
under low heat, fry mutton until they dries up. Rinse all herbal
ingredients briefly and drain. Heat 2 tablespoon oil in a clay pot
under medium heat. Stir fry ginger slices, herbal ingredients and
garlic for 5 minutes or until fragrant. Mix in mutton and stir quickly
for mix. Sizzle with 2 teaspoon wine. Add Seasoning Ingredients and
water to cover the ingredients. Bring to boil, then reduce to low heat
and continue to cook for 25 minutes or until the mutton is tender.
Serve in clay pot.
Always dry the mutton in dry pan or wok would helps remove the gamy
taste of lamb. The herbal ingredient also help to reduce the goat
Mutton’s fat and cholesterol is lower compare to pork and beef.
Eating in winter would help warm up the body.