Ingredients
For the Lamb Chops:
6 lamb chops
1 tablespoon olive oil-15g
1 teaspoon salt-5g
black pepper-2.5g
2 garlic cloves, minced
1 teaspoon ginger, minced 5 g
2 teaspoons green tea seasoning-20g
For the Stew:
2 cups kelp-480g
1 cup chicken or vegetable broth 240 g
4-5 millet peppers (adjust to taste), finely chopped
1 medium-sized onion, sliced
1 carrot, sliced
1 tablespoon soy sauce-15g
2-star anise (optional, for additional aroma)
1 tablespoon rice wine or cooking wine 15 g
Instructions
1. Prepare the Lamb Chops
Season the lamb chops with salt, black pepper, minced garlic, green tea seasoning, and ginger. Let them marinate for at least 30 minutes. Heat olive oil in a skillet over medium-high heat and sear the lamb chops for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
2. Make the Kelp Tea
Place dried kelp (kombu) in 2 cups of hot water and let it steep for 15 minutes.
3. Prepare the Stew Base
In the same skillet, sauté the sliced onion and carrot until softened. Add the chopped millet peppers and stir-fry for 1-2 minutes to release their aroma. Deglaze the pan with rice wine, scraping up any browned bits from the bottom of the pan.
4. Stew the Lamb Chops
In a pot or deep skillet, combine the kelp, chicken or vegetable broth, and soy sauce. Add the sautéed vegetables and millet peppers to the liquid. Place the seared lamb chops into the pot and add the star anise if using. Bring the mixture to a gentle simmer, cover, and cook for 40-50 minutes, or until the lamb is tender.
5. Adjust and Serve
Taste the stew and adjust the seasoning with salt or soy sauce as needed. Remove the star anise (if used) before serving. Ladle the lamb chops and the stew into a serving dish and garnish with fresh herbs (e.g., cilantro or scallions).