Spicy Szechwan Lamb Stew (low Fat & Low Calorie)
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
- Servings: 6
- 6 green onions, cut into 1-inch pieces with green and parts separated
- 2 lbs lamb loin, trimmed of fat and cut into 1-inch cubes
- 6 garlic cloves, minced
- 1/2 tablespoon canola oil
- 2 1/2 cups water
- 1/3 cup soy sauce
- 1/3 cup dry sherry
- 1 1/2 teaspoons grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon fennel seed, crushed
- 1/2 teaspoon five-spice powder
- 6 medium carrots, cut into thin bite-sized strips
- 1/4 cup cold water
- 3 tablespoons flour
Recipe
- 1 in a 4-quart dutch oven, brown meat and garlic in oil.
- 2 drain and add the onion pieces, 2 1/2 cups water, soy sauce, sherry, ginger, red pepper, fennel, and five-spice powder.
- 3 bring to a boil, cover, and reduce heat to simmer.
- 4 simmer 30 minutes, add carrots and return to a boil.
- 5 reduce heat, cover, and simmer 35 minutes or til meat and carrots are tender.
- 6 skim off fat.
- 7 in a small bowl, stir together 1/4 cup cold water and flour.
- 8 stir into the meat mixture and add green onion parts.
- 9 cook and stir til thickened and bubbly.
- 10 cook at stir 1 minute more.
- 11 serve over rice or noodles.
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