Ingredients:
- 1 kg lamb chops, cut into bite-sized pieces
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 6 cups water
- Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the lamb and brown on all sides until nicely seared. Remove and set aside.
2. Add the onion, carrots, celery, garlic, bay leaves, thyme, and rosemary to the pot. Season with salt and pepper, and sauté for a few minutes until fragrant and slightly softened.
3. Return the lamb to the pot and cover with water. Bring to a boil, then reduce heat to low and let simmer for 2-3 hours, or until the lamb is tender.
4. Skim off any fat or foam that rises to the surface while simmering.
5. Taste and adjust seasonings as needed. Serve hot and enjoy!
最后撒點鹽和蔥花，酸酸甜甜的湯汁特別適合月子期間沒胃口的時候喝，牛肉軟爛好消化，還能幫助下奶呢！這粥口感綿軟，山藥健脾，牛肉補鐵，特別適合產后虛弱需要慢慢調理的媽媽，喝完渾身都暖乎乎的。
