Q: Can I use a different cut of lamb for this recipe?
A: Yes, you can use different cuts, but the cooking time may vary depending on the tenderness of the meat.
Q: What can I substitute for soy sauce if I don’t have it?
A: You can use tamari or oyster sauce as a substitute, but the flavor will slightly change.
Q: Is it necessary to use a pressure cooker?
A: No, but using a pressure cooker reduces the cooking time. You can also braise the lamb in a regular pot, but it will take longer to become tender.
Carrot Potato Braised Lamb
Notes
Ingredients:
- Lamb: 300g
- Carrots: 2
- Potato: 1
- Soy sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Dark soy sauce: 1 tablespoon
- Green onions and ginger: as needed
- Prepare the ingredients as shown, soak the lamb leg in water to remove blood, and set aside.
- Cut the lamb into chunks and blanch in cold water with green onions, ginger, and cooking wine to remove any gamey taste.
- In a pressure cooker, add the lamb, green onion pieces, ginger slices, and two tablespoons of soy sauce for seasoning.
- Add one tablespoon of dark soy sauce for additional flavoring.
- Include a teaspoon of sugar for seasoning, add enough water, and cook in the pressure cooker for 20 minutes.
- Transfer to a frying pan, add carrots and potatoes, and continue to braise until the ingredients are fully cooked.
- Present the finished dish.
- This dish is rich in protein from the lamb.
- Carrots and potatoes provide dietary fiber and essential vitamins.
- Be mindful of the sodium content from soy sauce.
