Seasoned lamb

Categories: Indian, Kidney Yang Vacuity, 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

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