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
- 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.
- Lamb is rich in protein and helps warm the stomach and fight the cold.
- Taro is nutritious, providing carbohydrates and a unique texture.
- Carrots are a good source of vitamins and add a sweet flavor.
