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Carrot and mutton stew

Carrot and Mutton Stew

Carrot and mutton stew is a classic nourishing soup dish, deeply loved in northern China. This dish combines the warming properties of mutton with the rich nutrition of carrots, featuring tender mutton without gaminess, sweet and delicious carrots, and a rich, flavorful broth. During cold winters, a hot bowl of carrot and mutton stew can warm the entire body, nourishing the body, making it a perfect nourishing delicacy suitable for all ages.

1Ingredients needed

Main ingredients

  • Mutton750g
  • Carrots2
  • Onion1

Seasonings

  • Ginger1 large piece
  • Green onions2
  • Garlic5 cloves
  • Star anise2
  • Cinnamon bark1 small piece
  • Bay leaves3 pieces
  • Cooking wine3 spoons
  • Saltto taste
  • Pepperto taste

2Production steps

1

Prepare the mutton

Wash the mutton and cut into 3cm cubes. Add to pot with cold water. After water boils, skim off foam, cook for 5 minutes, then remove and rinse with warm water. This effectively removes the gaminess from the mutton.

2

Prepare vegetables

Peel carrots and cut into rolling chunks, cut onion into blocks. Slice ginger, cut green onions into sections, flatten garlic cloves.

3

Sauté aromatics

Add a little oil to the pot, sauté ginger slices, green onion sections, and garlic cloves until fragrant, then add mutton pieces, add cooking wine and stir-fry until mutton changes color.

4

Add seasonings and simmer

Add enough hot water to cover the mutton, add star anise, cinnamon bark, bay leaves and other spices, bring to boil over high heat then reduce to low heat and simmer for 1 hour.

5

Add vegetables

Add carrots and continue simmering for 30 minutes, then add onion chunks and simmer for another 20 minutes until all ingredients are tender.

6

Season and serve

Add appropriate salt and pepper for seasoning, sprinkle with cilantro or green onions before serving. The soup is rich and meat is tender, very nutritious.

💡Making Tips

  • •Always blanch the mutton first, this effectively removes gaminess and blood impurities.
  • •Use low heat for slow simmering, this ensures the mutton becomes tender and flavorful.
  • •You can add a small amount of angelica root (bai zhi), which helps remove gaminess and adds fragrance.