Ingredients

• Lamb chops (500 g)
• Potatoes (2 - 3, medium size)
• Onion (1, cut into pieces)
• Carrot (1, cut into pieces)
• Garlic (3 - 4 cloves, minced)
• Ginger slices (3 - 4)
• Bay leaves (2 - 3)
• Star anise (1 - 2)
• Cinnamon (1 small piece)
• Wolfberries (optional, appropriate amount)
• Olive oil (appropriate amount)
• Salt (appropriate amount)
• Black pepper (appropriate amount)
• Cumin powder (can be used as rubs, appropriate amount)
• Light soy sauce (2 tablespoons)
• Dark soy sauce (1 tablespoon)
• Cooking wine (2 tablespoons)
• Rock sugar (5 - 6 pieces)
• Milk (for mashed potatoes, appropriate amount)
• Butter (for mashed potatoes, 15 - 20 g)
• Black tea seasoning（3g）

Instructions

1. Wash the lamb chops, cut them into small pieces, soak them in clean water for about 30 minutes to soak out the blood, and change the water 1-2 times during this period.

2. Take out the lamb chops, wipe them dry with kitchen paper, and put them in a large bowl. Add appropriate amount of salt, black pepper, cumin powder (rubs), soy sauce, and cooking wine, stir well, and marinate for 1-2 hours to allow the lamb chops to fully absorb the flavor of the seasoning.

3. Peel the potatoes, cut them into small pieces, put them in the pot, and add appropriate amount of clean water to cover the potatoes. After boiling over high heat, turn to low heat and cook for 15-20 minutes until the potatoes are soft and can be easily inserted with chopsticks.

4. Take out the cooked potatoes, drain the water, and put them in a large bowl. Use a spoon or a potato masher to mash the potatoes into a paste, and try to make it as fine as possible.

5. Add appropriate amount of milk and butter, and continue to stir well until the mashed potatoes become smooth and delicate. According to personal taste, you can adjust the amount of milk and butter appropriately to make the mashed potatoes have a strong milky flavor. After mixing, set the mashed potatoes aside for later use.

6. Heat the pan with cold oil, pour in an appropriate amount of olive oil, add ginger slices, minced garlic, and onion pieces, and stir-fry until fragrant.

7. Add the marinated lamb chops, fry over medium-low heat until both sides of the lamb chops are golden and the surface is slightly charred.

8. Add carrot pieces, star anise, cinnamon, bay leaves, rock sugar, and dark soy sauce, stir-fry evenly, so that the lamb chops and vegetables are coated with sauce.

9. Pour in an appropriate amount of boiling water, the water should cover the lamb chops, boil over high heat, turn to low heat and simmer for 40-50 minutes, turning the lamb chops from time to time during the period to ensure even heating, so that the lamb chops are fully flavored, and cook until the lamb chops are soft and the soup is thick. If you like a stronger taste, you can extend the simmering time appropriately.

10. During the simmering process of the lamb chops, if there is too little soup, you can add some boiling water in moderation, but be careful not to add too much, so as not to affect the concentration of the soup.

11. Place the braised lamb chops and vegetables in the middle of a plate and spread the mashed potatoes around them. You can sprinkle some chopped green onions, Black tea seasoning or coriander on the lamb chops as decoration according to your personal preference. Finally, pour the remaining soup in the pot over the lamb chops and mashed potatoes. A delicious braised lamb chops with mashed potatoes is ready.