How to Make a Delicious Carrot, Taro, and Lamb Stew?

Q: Can I use a regular pot instead of a pressure cooker for this recipe?
A: Yes, you can use a regular pot, but the cooking time will be longer compared to using a pressure cooker.

Q: Is it necessary to blanch the lamb before stewing?
A: Yes, blanching the lamb helps in removing any gamey taste and impurities.

Q: Can I substitute taro with another ingredient?
A: While taro adds a unique flavor and texture, you can substitute it with potatoes if taro is not available.

Carrot, Taro, and Lamb Stew Recipe

Notes

Ingredients:

Lamb - 1 piece
Carrots - 2
Cooking wine - 1 tablespoon
Salt - 1 tablespoon
Green onions and ginger - a small amount (more ginger)
Taro - as needed
Light soy sauce - 2 tablespoons
Dark soy sauce - 1 tablespoon
Sugar - 1 tablespoon

Instructions:

Prepare the ingredients as shown in the image.
Cut the lamb into small pieces and blanch in a pot with green onions, ginger, and cooking wine to remove any gamey taste.
In a pressure cooker, add the green onions, ginger, and lamb.
Add two tablespoons of light soy sauce for seasoning.
Add one tablespoon of sugar for seasoning.
Add one tablespoon of dark soy sauce and enough water, then stew in the pressure cooker for 20 minutes.
Transfer to a wok, remove the spices, and add the carrots. Stew until the carrots are soft.
Add taro and continue stewing until the taro is thoroughly cooked. Season with the appropriate amount of salt and stir well.
Serve the stew in a dish.
Enjoy the nutritious and delicious stew.
The lamb is warming and helps dispel cold, making it a great nourishing dish for autumn and winter.
The taro is savory, soft, and very tasty.
The carrots add a sweet and nutritious touch to the dish.