Stewed Mutoon with Chinese Herbs Recipe

Number of serving: 2

Preparation time: 15 minutes

Cooking time: 40 minutes

600g Mutton, rinse and chop into pieces
˝ clove Dang Guai
2 Nutmeg
5 slices Liquorice
2 stars Aniseed
2 slices Bai Zhi
4 slices Ginger
2 cloves Garlic (grated)

Seasoning ingredient:
˝ 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.

Cooking tips:
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 smell.

Health tips:
Mutton’s fat and cholesterol is lower compare to pork and beef. Eating in winter would help warm up the body.

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