How to Make Delicious Carrot Potato Braised Lamb: A Step-by-Step Guide

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


  • Lamb: 300g
  • Carrots: 2
  • Potato: 1
  • Soy sauce: 2 tablespoons
  • Sugar: 1 teaspoon
  • Dark soy sauce: 1 tablespoon
  • Green onions and ginger: as needed
  1. Prepare the ingredients as shown, soak the lamb leg in water to remove blood, and set aside.
  2. Cut the lamb into chunks and blanch in cold water with green onions, ginger, and cooking wine to remove any gamey taste.
  3. In a pressure cooker, add the lamb, green onion pieces, ginger slices, and two tablespoons of soy sauce for seasoning.
  4. Add one tablespoon of dark soy sauce for additional flavoring.
  5. Include a teaspoon of sugar for seasoning, add enough water, and cook in the pressure cooker for 20 minutes.
  6. Transfer to a frying pan, add carrots and potatoes, and continue to braise until the ingredients are fully cooked.
  7. 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.
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