There are only three kinds of seasonings for lamb stew, namely cumin, dahurica and ginger.

1, cumin

Cumin has the effect of deodorization and aroma, can increase the flavor of mutton, and will not cover the original flavor of mutton. When stewing lamb, you can use the seasoning packet to wrap up the cumin and put it in the pot with the lamb to cook.

2, Angelica dahurica

Dahurica dahurica has the effect of eliminating stink and increasing flavor, can make the sheep soup more creamy, increase appetite. At the same time, Angelica dahurica will not conflict with other seasonings, can retain the flavor of the lamb itself.

3, ginger

Ginger is the old seasoning to remove fishy, can maximize the removal of lamb stench, so that the stewed lamb will have a rich soup and flavor.

Stewing lamb tips

1, choose high quality lamb: choose tender pieces of lamb, preferably shoulder or leg meat, these parts are more suitable for stewing, because they contain more collagen, which can make the meat more crispy.

2, blanch first: before you start stewing, blanch the lamb pieces in boiling water. This can help remove some of the blood and impurities, making the soup clearer and the stewed meat cleaner.

3, control the fire and time: choose a slow fire and slow stewing method, so that the mutton can gradually become crispy without overcooking. The stewing time usually takes 2-3 hours, but the specific time should also be decided according to the block size of lamb and personal taste.