Osmanthus-Infused Halal Lamb with Tangerine Peel and Ginger Essence is a delightful Chinese dish that blends aromatic spices with tender lamb. The infusion of osmanthus flowers gives the lamb a unique floral aroma, while tangerine peel adds a hint of citrusy zest. Ginger essence brings warmth and depth to the dish, creating a harmonious balance of flavors. Originating from traditional Chinese cuisine, this dish is cherished for its rich taste and cultural significance. The combination of lamb, osmanthus, and spices makes it a popular choice among food enthusiasts who appreciate the fusion of bold flavors and delicate fragrances. Perfect for a family dinner or special occasion, this dish is sure to impress and tantalize the taste buds.
Osmanthus-Infused Halal Lamb with Tangerine Peel and Ginger Essence
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lamb – 500 Grams
- Osmanthus – 2 Tbsp
- Tangerine Peel – 1 Tbsp
- Ginger – 2 Tbsp
- Soy Sauce – 3 Tbsp
- Rice Vinegar – 2 Tbsp
- Garlic – 3 Cloves
- Oil – 2 Tbsp
- Sugar – 1 Tsp
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Total Fat
10 Grams
Saturated Fat
80 Mg
Cholesterol
600 Mg
Sodium
10 Grams
Total Carbohydrate
1 Grams
Dietary Fiber
22 Grams
Protein
Directions
Step 1
In a bowl, combine lamb, soy sauce, rice vinegar, and sugar. Marinate for 15 minutes.
Step 2
Heat oil in a pan over medium heat. Add garlic and ginger, sauté until fragrant.
Step 3
Add marinated lamb to the pan and cook until browned on all sides.
Step 4
Stir in osmanthus and tangerine peel.
Step 5
Cook for an additional 5 minutes.
Step 6
Reduce heat to low, cover, and simmer for 20 minutes until lamb is tender.
Step 7
Season with salt, adjust flavors as needed, and serve hot.
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