Braised Lamb with Chestnuts

Braised Lamb with Chestnuts

　　1. Cut the lamb into chunks, blanch in boiling water, then rinse under cold water and drain. Dice the red and white radishes.

　　2. Place half of the red and white radishes in a pot, add water and bring to a boil. Add the lamb and cook together for 15 minutes. Remove the lamb, rinse under cold water, and drain. Discard the radishes.

　　3. Heat oil in a wok, sauté minced ginger until fragrant, then add the lamb and stir-fry thoroughly. Add wine, then immediately put in the seasonings, cinnamon, star anise, and chili peppers. Once it boils, simmer over low heat for about 1 hour. Test the lamb with chopsticks—if it can be easily pierced, add the remaining radishes and chestnuts, then continue simmering until the chestnuts are soft and the sauce has reached the right consistency. Finally, add the thickening sauce ingredients and serve.

　　In the cold winter months, nourishing dishes are especially popular. For those who can’t handle the strong flavor of lamb but still want to enjoy it, this dish is perfect. The radishes help absorb the gaminess of the lamb, while cinnamon, star anise, and ginger enhance its aroma.