Red Cooked Lamb With Sweet Potatoes
Recipe: #13259
July 22, 2014
Categories: Lamb/Mutton, Sweet Potato/Yam Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, more
"The fragrant mix of scallions, garlic and spices in this recipe, could warm you to the soles of your feet. Perfect wintertime dish."
Ingredients
Nutritional
- Serving Size: 1 (314 g)
- Calories 539.2
- Total Fat - 34.9 g
- Saturated Fat - 14.8 g
- Cholesterol - 103.5 mg
- Sodium - 1165.4 mg
- Total Carbohydrate - 29 g
- Dietary Fiber - 4.5 g
- Sugars - 3.7 g
- Protein - 28.4 g
- Calcium - 108.4 mg
- Iron - 4.7 mg
- Vitamin C - 17.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat a large heavy pot or Dutch oven over high heat. Add oil and heat until hot. Add scallions, garlic, ginger, cinnamon sticks, chili paste and aniseed; stir-fry until fragrant, about 15 seconds.
Step 2
Add soy sauce rice wine and sugar. Pour in 5 cups of water and bring to a boil. Add lamb and return to a boil. Reduce the heat to low, partially cover, and simmer until the lamb is just tender, about 1 hour.
Step 3
Add sweet potatoes and continue to cook, partially cover, until they are tender, about 20 minutes. Discard the ginger and cinnamon sticks.
Step 4
Lightly mix in spinach. Cover and cooked until spinach has wilted, about 1 1/2 minutes. Ladle into soup plates and serve.
Tips
- Large heavy pot or Dutch oven