Lamp Soup with Chinese Herbs - 药材羊肉汤

第一次做这道汤，味道很香也带一点甜。不妨一试。

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

Ingredients:

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）

Method：

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