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