番茄炖羊腿肉LAMB STEW WITH TOMATOES
- Prep Time40 Mins
- Cook Time2 Hour
- Type
- View
这道卖相看起来热辣辣，但其实一点也没有辣味哦！羊肉可湿、暖胃、祛寒冷、温补气血、开胃健力的功效。 番茄含有丰富的维生素C及番茄红素，羊肉番茄汤能够补中益气、健胃消食、暖肾温脾。
Ingredients
材料
Ingredients
Directions
用一个大的平底锅热2汤匙油，放入羊腿肉煎至两面金黄色备用。In a non-stick pot, heat up 2 tbsp oil, then pan-seared the lamb cubes till most lightly brown on each side. Then set aside to use later.
用同一个平底锅，加入2汤匙油，爆香大葱、百里香及月桂叶2-3分钟至大葱转色及软。加入马铃薯、芹菜和红萝卜，继续煮2-3分钟。Using the same pot, add another 2 tbsp oil, saute onion, thyme, bay leave for 2-3 minutes till onion turn brown and soft. Then add potato, celery, and carrot to cook for another 2-3minutes.
加入番茄酱、罐头番茄和清水，拌匀后加入羊肉。Next, pour in tomato puree, canned tomato and water. Once mixed well, pour in the seared lamb we have set aside earlier.
加入所有调味料，盖上焖煮1½小时或至肉软，即可盛碟享用。Put in the seasoning and cover with lid to simmer for 1.5 hour till meat tender, ready to serve.
