Braised Mutton With Bean Curd Recipe

Braised Mutton With Bean Curd Recipe

500g mutton

30g ginger root

1 carrot

2 pieces bean curd

5 tbsp oil

2 cloves garlic (chopped)

4 cups boiling water

1 tbsp light soy sauce

1 tbsp sugar

1 tsp sesame oil

salt to taste

2 tbsp tapioca flour mix with 3 tbsp water

Method:

Wash and cut mutton into 1 inch cubes. Slice ginger into thin strips. Pare carrot skin and cut into slices, then parboil. Soak bean curd in water for 10 minutes. Drain and cut into smaller pieces. Put aside. Heat up oil in pan and fry ginger strips, mutton cubes, and bean curd for 1 to 2 minutes. Add in boiling water, light soy sauce, sugar, sesame oil and salt. Cook over low heat until the mutton is tender. Put in parboil carrot slices and cook for 2 minutes. Add in blended tapioca flour for thickening. Stir well. Dish out and serve.