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Lamb and Bean Stew

Categories: Bi Syndrome Cold, Kidney Yang Vacuity, Lamb, Spleen Damp, Spleen Damp Cold, Spleen Yang Vacuity

basque-lamb-stew-a

LAMB AND BEAN STEW serves 4-6

  • 3 tbs coconut oil
  • 2 onions, chopped
  • 2 lbs Lamb chops or spareribs, chopped in large pieces (including bone)
  • Bone broth
  • 2 tsp curry powder
  • 3 cloves garlic, minced
  • 2 Thai chilies, minced
  • 4 cups beans (black beans, kidney beans, or a combination of both) cooked in bone broth
  • Juice of ½ lemon
  • Salt

1) Heat the oil, medium high, and sauté the onions until golden, 8-10 minutes.

2) Add the Lamb pieces with about a ¼ cup of broth, cover, and simmer for 20 minutes, adding more broth if needed.

3) Add the curry, garlic, and chilies, cover and simmer for 10 minutes.

4) Add the beans, adding more broth if necessary, until heated through, about 10 min.

5) Sprinkle with the lemon juice and season to taste with salt.

6) Serve over quinoa (with predominant Yang Deficiency) or white rice (with predominant Yin Deficiency)

TCM ANALYSIS

Coconut oil: warm, sweet; strengthening, moistening

Onion: warm, acrid; diuretic action

Lamb: hot, sweet; tonifies Yang, dispels cold

Bone broth: promotes strength, tonifies Blood and Essence

Curry powder: warm to hot, acrid

Garlic: hot, acrid

Chilies: hot, acrid

Black beans: warm, sweet; tonifies Kidney, nourishes Yin and Blood

Lemon: cool, sour; astringes body fluids, harmonizes stomach, regulates Qi

This is a warming recipe to treat symptoms of KD Yang Deficiency like cold body, weak lower back and knees, profuse or scanty frequent urination, lower leg edema, infertility, poor appetite, loose stools, dizziness, and tinnitus.

CONTRAINDICATIONS: patients with Heat sx

Enjoy.

Jason Cox

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.

Seasoned lamb

Categories: Indian, Kidney Yang Vacuity, Lamb

lamb

Seasoned Lamb

Serving Size 4

1/2 cup plain yogurt
1/4 cup water
2 tablespoons fresh lemon juice
1 tablespoon distilled white vinegar
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon ground cloves
1 teaspoon cayenne pepper
5 pounds boneless lamb shoulder, cut into 1/4-inch-thick strips

Directions
Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better).
Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.

This meal is design for a Kidney Yang Xu pattern. The bulk of the recipe is the lamb which is a big Kidney Yang tonifier.

lemon juice- tonifies yin, regulates liver, harmonizes stomach
white vinegar- invigorates blood
olive oil- clears heat, tonifies yin
onion- phlegm
garlic- food and blood stagnation
salt- tonifies kidney
black pepper- helps with diarrhea
cloves- sends Qi down, stops pain
cayenne pepper- helps with diarrhea
lamb – tonifies qi and yang, tonifies Kidney