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Categories:
olive oil scallions garlic ginger cinnamon sticks chili paste anise seed soy sauce rice wine sugar lamb sweet potatoes fresh spinach
Viewed: 147 - Published at: 4 years agoIngredients
- 1 teaspoon olive oil
- 8 scallions, cut into 1-inch sections
- 8 garlic cloves, sliced
- 8 slices fresh ginger
- 2 cinnamon sticks
- 1 12 teaspoons chili paste
- 1 teaspoon anise seed
- 12 cup soy sauce
- 3 tablespoons rice wine
- 1 tablespoon sugar
- 2 12 lbs lamb, cut into cubes
- 4 sweet potatoes, cut into cubes (2lb)
- 12 lb fresh spinach
Method
- Heat a large heavy pot or Dutch oven over high heat.
- Add oil and heat until hot.
- Add scallions, garlic, ginger, cinnamon sticks, chile paste and aniseed; stir-fry until fragrant, about 15 seconds.
- 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.
- Add sweet potatoes and continue to cook, partially cover, until they are tender, about 20 minutes.
- Discard the ginger and cinnamon sticks.
- Lightly mix in spinach.
- Cover and cooked until spinach has wilted, about 1 1/2 minutes.
- Ladle into soup plates and serve.
