Lamb soup with chinese angelica root or 当归 (dang gui) and ginger

This lamb soup is a warming tonic suitable for women who have just given birth or had a miscarriage.

Chinese angelica root or 当归 (dang gui) is well-known in chinese cuisine for alleviating menstrual cramps. It stimulates uterus contraction and aids the clearing up of residuals within the womb after birth or miscarriage.

Old ginger does not mean shriveled ginger, they are merely ginger that have been stored in damp sand underground for more than a year. The colour is darker and the body of the root is firmer

Both danggui and ginger are featured in many post-natal recipes because of their curative properties. Note: danggui is off limits for pregnant ladies.

If you have leftover lamb or mutton from the previous day, you can use it to make this soup. You don't have to parboil the meat, just cut it into large pieces.

Some chinese herbs are mentioned in this recipe, if you are looking to buy some chinese herbs, try 1stChineseHerbs.com. They offer my visitors a 10% discount. Quote CHINESESOUPS when ordering.

15g danggui or chinese angelica root
500g lamb or mutton (ribs or fillet)
150g old ginger
2 tsp salt
2 tbsp cooking wine
1 tbsp rice vinegar

1. Bring a pot of water to a boil, add the vinegar and parboil the lamb or mutton
2. Rinse to get rid of any grit or dirt
3. Scrub the ginger thoroughly. Rinse and cut into big pieces
4. Place the parboiled lamb and ginger into a big pot with 1 litre of water
5. Bring the pot to a boil and lower to a simmer
6. Simmer everything for about 1 hour or till the meat is tender
7. Add salt and wine to taste
8. Serve

Recipe link: http://www.homemade-chinese-soups.com/lamb-soup.html