Fujian Chinese · China

Cinnamon and Clove Fujian Style Braised Lamb with Carrots

Name: Cinnamon and Clove Fujian Style Braised Lamb with Carrots
Total time: 92 min
Yield: 2 servings
Cuisine: Fujian Chinese
Ingredients: 400g lamb; 1 cup sliced carrots; 2 tablespoons soy sauce; 1 tablespoon sugar; 1 teaspoon ginger paste; 2 cups water; 1 tablespoon vegetable oil; 1 green onion; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground clove

Warm and aromatic, with a touch of sweetness and spice.

92 minutes2 servings

Method

Mix cinnamon and clove into the soy sauce and sugar before adding to the pot, ensuring even distribution throughout the braising liquid.
Heat oil in a pot, brown lamb on all sides.
Add carrots, soy sauce, sugar, ginger, and water, bring to a boil.
Reduce heat, cover, and simmer for 1.5 hours.
Garnish with green onion before serving.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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