Chrysanthemum-infused lamb with kumquat is a unique dish that combines fragrant floral notes with the tanginess of kumquats, creating a harmonious balance of flavors. Originating from Chinese cuisine, this dish is loved for its complexity and depth. The lamb is marinated in chrysanthemum tea, imparting a subtle yet distinctive aroma, while the kumquats add a burst of citrusy freshness. This dish is a celebration of traditional culinary techniques with a modern twist, making it a popular choice for those seeking something both authentic and innovative. The tender lamb pairs beautifully with the sweet and sour notes, providing a delightful experience that captivates the palate.
Chrysanthemum Lamb with Kumquat
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lamb – 500 Grams
- Chrysanthemum Tea – 1 Cups
- Kumquat – 6 Piece
- Soy Sauce – 3 Tbsp
- Garlic – 4 Cloves
- Ginger – 2 Tsp
- Brown Sugar – 2 Tbsp
- Olive oil – 2 Tbsp
- Green Onion – 2 Piece
- Salt – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
28 Grams
Protein
20 Grams
Total Fat
8 Grams
Saturated Fat
15 Grams
Carbohydrates
800 Mg
Sodium
12 Mg
Vitamin C
2 Grams
Dietary Fiber
Directions
Step 1
Prepare the chrysanthemum tea by steeping the tea in hot water for 5 minutes, then strain and set aside.
Step 2
In a bowl, combine the lamb with soy sauce, minced garlic, ginger, brown sugar, and chrysanthemum tea. Marinate for 30 minutes.
Step 3
Heat olive oil in a pan over medium heat. Add marinated lamb and cook until browned on all sides, about 8-10 minutes.
Step 4
Slice kumquats thinly and add to the pan.
Step 5
Stir well to combine flavors.
Step 6
Reduce heat to low, cover, and let simmer for 15 minutes until lamb is tender.
Step 7
Garnish with chopped green onions before serving. Adjust salt to taste.
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