内蒙古土豆胡萝卜炖羊肉
A hearty lamb stew simmered with potatoes and carrots, capturing the essence of Inner Mongolian street food on a summer evening. The dish is rich and comforting, perfect for a cool night.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
90 分钟 min
份量 Serves
4 人份 servings
总时长 Total
110 分钟 min
lamb shoulder, cut into chunks
soy sauce
cooking wine or Shaoxing wine
sugar
vegetable oil
ginger
garlic, minced
star anise
cumin seeds
potatoes, peeled and cubed
carrots, peeled and cubed
onion, sliced
water or lamb stock
salt
white pepper
fresh cilantro
Marinate lamb chunks with soy sauce, cooking wine, and sugar for 15 minutes.
Heat oil in a large pot over medium-high heat. Add ginger, garlic, star anise, and cumin seeds; stir until fragrant.
Add lamb and sear until browned on all sides.
Add onion and cook until softened.
Pour in water or stock, bring to a boil, then reduce heat to low. Cover and simmer for 1 hour.
Add potatoes and carrots, continue simmering for 30 minutes until vegetables are tender.
Season with salt and white pepper. Garnish with cilantro and serve hot.
Cooking Tips