Monday, February 8, 2016

Lamp Soup with Chinese Herbs - 药材羊肉汤


This is the first time we made this soup. We felt that the soup was quite sweet.   This is worth a shot as it is very simple  and delicious too. You can  tweak the recipe depending on your preference.

Recipe: source from ONE DAY ONE DISH


500 g lamb
20 g astragalus (bei qi 北芪)
20 g codonopsis (dang shen, 党参)
20 g Chinese angelica root (dang gui, 当归)
25 g Chinese wolfberry ( 枸杞)
25 g dried longan (龙眼干)
1 small piece of dried tangerine peel (陈皮)

1)Wash lamb, scald in boiling water for a few minutes, rinse under running water. Drain and cut into big pieces.  ( I used leg of lamb as the bone enhances the flavour)

2)  Rinse the ingredients  (Herbs) and drain.

3)  Bring  1 litre of water in a claypot to a boil. add in the lamb and the ingredients .
Cook over low heat for about 3 hours.  Add salt to taste before serving it.   Add pepper and chopped fresh coriander leaves if desired. 

     Note :  if you find the soup is too concentrated at the end of cooking,  add some hot water.
               you can use a slow cooker  instead of claypot

1 comment:

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