Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 tbsp Sichuan peppercorns
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tbsp chili flakes
- 1 tbsp chili oil
- 2 tbsp vegetable oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp brown sugar
- 2 tbsp cornstarch
- 1/4 cup water
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Mortar and pestle or spice grinder
Step-by-step instructions:
1. In a mortar and pestle or spice grinder, grind the Sichuan peppercorns, cumin seeds, and coriander seeds until coarsely ground.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb and brown on all sides, about 5 minutes.
3. Add the onion, garlic, ginger, ground spices, and chili flakes to the pot. Cook for 2-3 minutes until fragrant.
4. Pour in the chicken broth, soy sauce, Shaoxing wine, and brown sugar. Bring to a boil, then reduce heat to low and simmer for 1-2 hours until the lamb is tender.
5. In a small bowl, whisk together the cornstarch and water. Stir into the stew and cook for an additional 5 minutes until the sauce thickens.
6. Serve the stew hot, garnished with chopped scallions and cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
5. Temperature:
Medium-high heat for browning lamb; low heat for simmering stew
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 20g
Protein: 30g
Carbohydrates: 20g
Fiber: 2g
Sugar: 6g
Sodium: 800mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Regular vegetable oil can be used instead of chili oil.
- Red pepper flakes can be used instead of chili flakes.
- Beef broth or vegetable broth can be used instead of chicken broth.
- Rice wine or dry sherry can be used instead of Shaoxing wine.
Variations:
- Add diced potatoes or carrots to the stew for extra vegetables.
- Use ground lamb instead of diced lamb for a different texture.
- Add a can of diced tomatoes for a more tomato-based stew.
Tips and tricks:
- Browning the lamb before adding it to the stew adds extra flavor.
- Adjust the amount of chili flakes to your desired level of spiciness.
- For a thicker stew, add more cornstarch and water mixture.
Storage instructions:
- Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
- Serve the stew in individual bowls with a sprinkle of chopped scallions and cilantro on top.
Garnishes:
- Chopped scallions and cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables, such as broccoli or bok choy.
Troubleshooting advice:
- If the stew is too thin, add more cornstarch and water mixture to thicken it up.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Laziji is a spicy Sichuan dish made with chicken and Sichuan peppercorns. This recipe is a variation on that dish, using lamb instead of chicken.
Flavor profiles:
- This stew is spicy, savory, and slightly sweet.
Serving suggestions:
- Serve the stew in a large pot or Dutch oven for a rustic feel.
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