This recipe is based on an ancient herbal prescription, and it's perfect for winter time.
当归生姜羊肉汤 Dang Gui Sheng Jiang Yang Rou Tang
Otherwise known as Angelica, Ginger, and Lamb Soup this recipe comes from the 2nd century herbal text, the Jing Gui Yao Lue. This combination was originally prescribed for fatigue, weakness, and abdominal pain and cramping due to Blood deficiency and Yang deficiency.
Since this recipe nourishes the Blood and Yang, it used for people who tend to be cold easily, fatigued, and may have a pale complexion or pale tongue. This recipe is used often for postpartum weakness, problems that arise after the menses like fatigue, depression, dull headaches and menstrual cramping pain that is better with heat. It can be used in cases of dull, aching low back pain, infertility, low libido or sexual dysfunction.
Dang Gui, Angelica sinensis, nourishes the blood by helping the body to generate new blood and improve blood circulation. It is a widely used herb in Chinese Medicine gynecology. You can typically find Dang Gui at your local Asian grocery store, herbal pharmacy, or online. Note that there are many Angelica species used in herbal medicine and they all have different functions and characteristics. Angelica sinensis is the one you want for this recipe.
Sheng Jiang, fresh ginger rhizome, warms the Yang, expels cold, and strengthens the digestive function.
Lamb warms the Yang and nourishes the Blood. Lamb is a food well suited for people who tend to be cold or fatigued easily. The Yang nourishing aspect of Lamb can increase libido and stamina in men and women.
HOW TO PREPARE
Ingredients
Dang Gui 10g
Fresh Ginger 20g
Lamb* 1 pound
rice wine 1/4 cup
sea salt 1 teaspoon
green onion 1 tablespoon
stock 4 cups
*You can use any cut of meat you prefer for this dish. Stew meat chunks are an easy option. Bone-in cuts like loin chop, blade chop, or shoulder chop can be nice to add to the broth but you may need to trim off excess fat before cooking. We recommend you use pasture-raised meat. For help finding farms with sustainable animal raising practices visit http://www.eatwild.com/
1. Trim away excessive fat from the lamb, and cut into bite-sized pieces. In a hot skillet (use a small amount of olive oil if needed) brown the meat on all sides.
2. Add the browned lamb to a stock pot, add 4 cups of stock and 2 cups water. Add Dang Gui, rice wine, salt, and sliced ginger.
3. Bring to a boil, reduce the heat and simmer, covered, for 1.5-2 hours.
4. Remove the Dang Gui, add finely chopped green onions, and serve hot.
NOTES
The Dang Gui can be placed in muslin cloth teabag or wrapped in a piece of muslin cloth to make it easier to remove from the soup.
This dish can be served alongside rice and cooked vegetables. Avoid eating cool natured foods such as cucumber, watermelon, raw greens or salad, at the same time as this dish. Avoid cold drinks so as not to negate the therapeutic warming function of this recipe.
You can modify this dish with other spices etc, but be sure to use warming spices if you are to do so like cinnamon, clove, etc.