Warming Fennel Lamb

Categories: Kidney Yang Vacuity

Warming Fennel Lamb
By Kylie Roach

1 pound of lamb, cubed
1 Tbsp. cumin
2 Tsp. rice wine
1 green onion, chopped
2 Tbsp. vegetable oil
1 inch piece of ginger, minced
1 Tsp. fennel seeds

Season lamb with cumin, rice wine, green onions and stir. Heat vegetable oil in a wok over medium/high heat. Add the lamb to the wok and cook for about five minutes. When the lamb is near done, add the fennel seeds and cook for about one more minute. Serve.

Serves 2.

Lamb: warm, sweet. Boosts KD yang, tonifies KD, nourishes xue.

Cumin: warm, pungent. Warming for xu cold.

Rice wine vinegar: warm, sour. Detoxifies, astringes, promotes movement of xue.

Green onion: hot, pungent. Induces sweating, anti-microbial, warms the body.

Ginger: pungent, warm. Disperses cold, warms interior and MJ.

Fennel seeds: pungent, warm. Rectifies Qi, strengthens KD, disperses cold.

Lamb is great for conditions of KD yang xu. Combining the lamb here with warming pungent flavors is good for dispersing vacuity cold. This dish should be consumed in the winter and is good for the elderly and deficient.

Adapted from Ancient Wisdom, Modern Kitchen.