Warming fennel lamb

Categories: Cold, Indian, Kidney Yang Vacuity, Lamb, Meat, Paleo, Qi Stagnation, Stomach Cold

lamb-juniper-fennel

Warming Fennel Lamb

Ingredients:
1 lb. Lamb, cut into ¾ inch cubes
1 TBL. Ground cumin
2 tsp. Rice wine
½ Medium-size green onion, chopped into ¼ in. pcs.
2 TBL. Olive oil
1 inch or piece fresh ginger, peeled & minced
Salt to taste
1 tsp. Fennel seeds
1 Ground chili pepper (fresh or dried)

Directions:
1. Place the lamb in a large bowl. Sprinkle with the cumin, rice wine, & green onions as you stir the lamb. Mix well for a few minutes so that the lamb is evenly coated.
2. Heat the oil in a skillet or wok over medium-high heat. Add the ginger & cook for about 30 seconds, until fragrant. Add the lamb mixture & stir-fry for about 5 minutes, until nearly done.
3. One minute before removing the pan from the stove, add the fennel seeds & chili pepper & stir well. Serve.

Lamb: Hot & sweet, tonifies kidney weakness, dispels cold, strengthens & nourish qi & blood.
Cumin: Warming, pungent, sweet, stimulates digestion & warms the middle jiao.
Rice Wine: Cooling, sweet & sour, enriches Yin & promotes circulation.
Green onion: Hot & pungent, resolves phlegm & expels pathogens.
Olive oil: Moistening generates fluids.
Ginger: Warm & pungent, promotes sweating, benefits lung & stomach, dispel coldness.
Fennel Seeds: Warm & pungent, unblocks & regulates qi, strengthens stomach, & dispels cold.
Chili Pepper: Warming, sweet, pungent, bitter, moves qi & blood.

TCM: This dish strengthens kidney yang, disperses cold, strengthens qi & nourishes blood.