How to cook lamb stewed with radish

I heard that this dish of lamb stewed with radish is very nutritious and suitable for tonic in the cold winter. Have you ever eaten it? It is delicious.

Lamb stew with radish

Everyone knows that it is good to eat mutton in winter, but the sheep in our mainland are not as delicious as the mutton raised on the tender grass on the prairie. It always tastes a bit muttony. The mutton made using my method below is very fresh and also very simple.

Lamb stewed with radish

Mutton (about 500g), carrot, ginger, green onion, mung bean, peppercorns, salt, pepper

Lamb stewed with radish

1. Cut the mutton into small pieces of 2-3 cm square, soak them in clean water for 1 hour to remove the blood, and rinse them clean.

2. Peel the radish and cut into dice.

3. Add appropriate amount of water to the pot, bring to a boil over high heat and blanch the mutton for 5 minutes. It is best to boil over high heat to remove the blood foam, then remove from the pot, drain the water, rinse with hot water and set aside.

4. Put the mutton cubes into the casserole, add sliced ​​mutton, green onions, water, mung beans and peppercorns (this is the secret), wrap them in gauze, or use a cooking seasoning box. I put the amount as shown in the picture. I just added more green onions. Bring to a boil over medium-high heat, then turn to low heat, cover and simmer for 40 minutes.

5. Add a little salt, put the radish pieces into the casserole, and continue to simmer over low heat for 20 minutes.