Fennel Seed Braised Lamb
The Three Lotus Dragon Acupuncture Wellness Center - Guarding the Three Treasures for Longevity
RSS Follow Become a Fan

Delivered by FeedBurner


Recent Posts

Prop 64: Legalization of Cannabis the effect on Voter Health and the Environment
Dry Needling Victory
Medi-Cal Acupuncture Restored
Medi-Cal Acupuncture Restored
Updated Correction of Date for Medi-Cal

Categories

Arthritis
Auricular Medicine
Cardiology
Chinese Medical Foundation
Coming Events
Cultural
Diabetes
Digestion
Dry Needling
Fertility
Fibromyalgia
Geriatric
Health And Beauty
Herbal Medicine
Hypertension
Infectious Diseases
Insurance
Introduction to Acupuncture and Chinese Medicine
ITP
Lyme Disease
Massage
Men's Health
Mind/Spirit
Multiple Sclerosis
Pain Management
Pediatrics
Recipes for Health
Respiratory Issues
Scientific Research
Sleep
Special Annoncements for Medi-Cal
Stroke
Testimonials
Weight Loss
Women's Health
powered by

Threelotusdragon blog

Fennel Seed Braised Lamb

Tonifies Kidney Yang
Disperses Cold and Tonifies Qi

Ingredients:
5g fennel seeds
500g of lamb, shanks
20 g Cumin
 1 Tsp. rice wine
10g  green onion, chopped
2 Tbsp. sesame oil
5-10g of cornstarch
  15g  of baby ginger, minced
salt to taste
chilli (optional) to taste

Preparation
Cut Lamb into 1 inch cubes
Place lamb, ginger, cumin, rice wine, green onion, cornstarch,  salt in a bowl and mix ingredients well for about five minutes.

Cooking:
Heat 2-3 Tbsp of oil in a wok. Plece the lamb mixture in the wok and stir fry until medium-well (or to desired doneness)
One minute before removing from fire add fennel seeds and chilli.
Website Builder provided by  Vistaprint