Xinjiang-Style Braised Lamb with Potato and Carrot
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Ingredients
- 550 g diced lamb shoulder
- 300 g waxy potatoes, diced
- 150 g carrots, sliced
- 1 onion, sliced
- 1 tsp cumin seeds
- 1 tbsp dark soy sauce
- 1 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 444 kcal
- Protein
- 26 g
- Carbohydrate
- 18.3 g
- of which sugars
- 5.2 g
- Fat
- 29.9 g
- of which saturates
- 12.3 g
- Fibre
- 3 g
- Salt
- 0.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a heavy-based pan and brown the lamb for 5 minutes.
- 2
Add the onion and cumin seeds and fry for 4 minutes, until the onion has softened.
- 3
Pour in the dark soy sauce and enough water to cover the lamb.
- 4
Bring to a simmer, cover and cook gently for 45 minutes, until the lamb is almost tender.
- 5
Add the potatoes and carrots and simmer uncovered for a further 20 minutes, until tender and no pink remains.
- 6
Serve with steamed rice.
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