In the cold winter, a steaming, delicious stewed lamb is enough to dispel the chill on our bodies and inject full vitality and warmth into the body. The use of spices is crucial if you want to make such a mouth-watering pot of lamb, and there are several spices that play a unique role in the stew of lamb and are compatible with each other, so that the delicious and nourishing properties of the lamb can be fully revealed.

Angelica Angelica: A sharp weapon to remove the smell and increase the fragrance

Angelica angelica plays an extremely important role in lamb stew. Its roots are rich in volatile oils, which are the key to its deodorization. Mutton itself has a certain smell, and Angelica Angelica can effectively remove the odor in mutton, so as to achieve the effect of removing fish.

The unique aroma of Angelica Angelica can also give mutton a fresh, elegant, rich and long aroma. During the stewing process, the aroma of Angelica Angelica will penetrate into the mutton, so that the mutton can taste its own deliciousness when it is eaten, making the original single meat aroma richer. Generally, each catty of mutton can be paired with about 1 grams of angelica.

White pepper: Brings out the mellow taste of lamb

The pungent flavor of white pepper can effectively stimulate the warmth of lamb, which can quickly produce warmth in cold weather. The spicy flavor of white pepper can also add a unique flavor to the mutton, which can mask the smell of the mutton to a certain extent, while not robbing the lamb of its umami.

During the stewing process, the spicy flavor of white pepper will gradually integrate into the mutton soup, making the soup more mellow and refreshing. It is more appropriate to use 1 grams of white pepper per catty of mutton. White pepper can be stewed directly into the pot with the lamb, or at the end of the stew, an appropriate amount of ground white pepper can be added to taste according to personal taste.

White cardamom: Enhance the mellow taste of mutton

The volatile oil of white cardamom can decompose the fishy smell in the mutton and retain the tender taste of the mutton itself, so that the mutton can still maintain the firmness of the meat after stewing. The aroma of the white cardamom can penetrate deep into the inside of the mutton and blend with the deliciousness of the mutton, which can make the aroma of the stewed mutton more mellow, whether it is mutton or mutton soup, it exudes an attractive aroma. 3 to 0 white cardamom can be added to each catty of mutton.

Licorice: A peacemaker who reconciles all flavors

Although licorice is used in relatively small amounts in lamb stew, it plays an indispensable role in blending. The sweetness of licorice softens the flavor of lamb, which can be more complex and intense when stewed with various spices, and licorice can play a balancing role in harmonizing the flavors with each other, so that one flavor does not overshoot the others.

It can make the umami of mutton, the aroma of spices and the flavor of other seasonings better blend together to form a harmonious and unified delicious taste. Generally, 2 to 0 slices of licorice per catty of mutton can be used.

Here's a spice recipe for lamb stew:

1 grams of white pepper, 0 grams of Sichuan pepper, 0 grams of Angelica dahurica, 0 grams of Kaempfera, 0 grams of tangerine peel, 0 grams of white cardamom, 0 grams of liporice, 0 grams of bay leaves.

In the winter stew of mutton, you can skillfully use these spices, which can greatly enhance the taste and flavor of the mutton. They complement each other, and when combined with the right amount of other spices, they can be carefully stewed to create a pot of delicious, nourishing and warming lamb, which can bring a full sense of happiness and satisfaction to the family.

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