(All of the following contents are from www.chinasichuanfood.com, Here we especially appreciate Elaine, the owner, and great Szechuan food cook.)
Spice Infused Lamb
Prep time 20min, cook time 1 min, total time 21min
A fabulous spice infused lamb with dry and hot oil dip
• 1.5kg 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
Hot oil dip
• 2 tbsp. chili pepper flakes
• ¼ cup of oil
• ½ tsp. salt
• 2 minced garlic cloves
• 1 tbsp. light soy sauce
• ½ tbsp. vinegar
• ½ tbsp. sesame oil
• 2 tbsp. minced coriander stem
Dry spice mixture
• 1 tsp. salt
• 1 tbsp. chili pepper flakes
• 1 tbsp. ground cumin
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.
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.
Bring to a boiling and then simmer for around 1 hour. Cover and let the lamb cool down completely in the soup.
Make the dipping sauces
Dry spice mixture: heat around 1 teaspoon of salt over slow fire for 1 minute or until slightly browned. Add 1 tablespoon of Chili pepper flakes and 1 tablespoon of ground cumin. Heat over slowest fire until aromatic. Transfer out to cool down.
Hot oil mixture: Mix 2 tablespoons of chili pepper flakes, ¼ teaspoon of Sichuan peppercorn, 1 teaspoon of ground cumin, 2 minced garlic cloves and ½ teaspoon of salt in a small bowl. Heat ¼ cup of oil in a small pot until almost smoky. Pour the hot oil into the mixture. Wait until slightly cooled. Then mix in sesame oil, light soy sauce, vinegar and minced coriander stem.
Transfer it out and drain for 1 hour or in fridge overnight. Finely slice the lamb. Lay a thin l layer of coriander in the serving plate and place the lamb slices one by one.
Serve with dipping sauces.
For blog and instruction, please visit China Sichuan Food.