Seasonal TCM Dietetics — Winter

    Lamb, Ginger & Angelica Warming Stew

    當歸生薑羊肉湯 · Dāng Guī Shēng Jiāng Yáng Ròu Tāng

    Yang Deficiency with Interior ColdWarmNorthern ChineseSoup / Stew
    Lamb, Ginger & Angelica Warming Stew — The classic Jīn Guì Yào Lüè warming stew — lamb and fresh ginger scatter interior cold while dāng guī nourishes Blood, for people who feel the cold in their bones all winter.

    The classic Jīn Guì Yào Lüè warming stew — lamb and fresh ginger scatter interior cold while dāng guī nourishes Blood, for people who feel the cold in their bones all winter.

    Prep
    20 min
    Cook
    2 h
    Total
    2 h 20 min
    Yield
    4 servings

    Ingredients

    • 800 g lamb shoulder or shank, cut into large chunks
    • 40 g fresh ginger (Shēng Jiāng), sliced thickly
    • 15 g dāng guī (Angelica sinensis) slices — culinary grade
    • 2 spring onions, halved
    • 1.5 L water or light stock
    • Sea salt to taste
    • Coriander to finish

    Method

    1. 1Blanch the lamb in boiling water for 3 minutes, then drain and rinse to remove scum.
    2. 2Return the lamb to a heavy pot with ginger, dāng guī, spring onion and water.
    3. 3Bring to the boil, skim, then reduce to the barest simmer and cover.
    4. 4Cook for 1.5–2 hours until the lamb yields to a spoon and the broth is fragrant.
    5. 5Lift out the dāng guī slices, season with salt, and finish with coriander. Serve very hot.

    Nutrition (approx.): ~380 kcal per serving · 1 bowl (~350 ml)

    All winter recipes

    Dietary guidance only. Not a substitute for individualised clinical assessment or prescribed treatment.