Garlic Mutton

Garlic Mutton

serves 2

This dish warms the spleen and the kidneys. It reduces swelling and relieves inflammation due to a preponderant Fire element, and is prescribed as a specific remedy for swelling, pain, cold, and numbness in the knees and joints. It also detoxifies and is sometimes prescribed for impotence and chronic nephritis (inflammation of the kidneys).

9 ounces (255 grams) mutton, cut into 1-inch cubes

4 cups (1 liter) water

1 large head garlic, peeled

Salt and pepper to taste

In a medium saucepan, bring the water to a boil. Add the mutton and the garlic, cover, turn the flame to low, and stew for 1½ hours, or until cooked. (In China meat is considered fully cooked when the tip of a chopstick pushes through with ease.) Add a little hot water occasionally, to keep the stew fromdrying out. Add salt and pepper according to your taste.

hancheng

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