Chinese•gourmet
Spice Infused Lamb
A fabulous spice infused lamb with dry and hot oil dip
- Prep time
- 20 min
- Cook time
- 1 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 kg lamb leg
- 1 small white radish ( ,peeled and then cut into small cubes)
- Coriander for decorating
- 2 green onions
- 1 tbsp. Sichuan peppercorn
- 1 small chunk of ginger
- 2 star anises
- 1 Amomum tsaoko
- 2 tbsp. chili pepper flakes
- 1/4 cup of oil
- 1/2 tsp. salt
- 2 minced garlic cloves
- 1 tbsp. light soy sauce
- 1/2 tbsp. vinegar
- 1/2 tbsp. sesame oil
- 2 tbsp. minced coriander stem
- 1 tsp. salt
- 1 tbsp. chili pepper flakes
- 1 tbsp. ground cumin
Instructions
- 1
Bring a large pot of water to a boiling and then cook the lamb leg for 2-3 minutes. Transfer out and clean with warm water.
- 2
Place the lamb in a clean pot, add green onion, ginger and all of the spices. Add enough water to cover (for regular pot, the water level should be at least 3 cm higher than the lamb). Optionally add white radishes cubes.
- 3
Bring to a boiling and then simmer for around 1 hour. Cover and let the lamb cool down completely in the soup.
- 4
Make the dipping sauces