Lanzhou-Style Lamb With Dipping Chilies and Spiced Chili Oil (Shouzhua Yangrou, 手抓羊肉)
The Mala MarketIngredients
For the Lamb
- 1½ pounds bone-in lamb chop, lamb shank or leg of lamb
- 1 celery rib, roughly chopped
- 1 scallion, roughly chopped
- ½ yellow onion
- 2 inches fresh ginger, sliced
- 1 tablespoon red Sichuan peppercorns
- 1 tablespoon dried goji berries
- 1 tablespoon Shaoxing wine
- 2 teaspoons fine sea salt
For the Spiced Chili Oil
- ¼ cup minced celery
- 3 cloves garlic, minced (optional)
- 1 scallion, minced
- 2 tablespoons ground chilies (dried chili flakes)
- 1 tablespoon toasted sesame seeds
- 1 teaspoon ground cumin
- ½ teaspoon fine sea salt, plus more to taste
- 3½ tablespoons canola oil
- 1 tablespoon light soy sauce
- 2 teaspoons Chinese black vinegar, such as Shanxi mature vinegar
To Serve
- Sichuan Dipping Chilies (Gan Die)
Instructions
Cook the Lamb
- Parboil the meat: In a medium pot, combine the lamb chops and enough water to cover and bring to a rolling boil over high heat. Reduce the heat to medium and briskly simmer for about 5 minutes. Turn off the heat. Drain the lamb chops in a colander in the sink. Rinse under cool running water, getting rid of any scum.
- In a large pot over high heat, bring 7 cups of water to a rolling boil. Add the lamb chops, celery, scallion, onion, ginger, Sichuan pepper, goji berries, Shaoxing wine and salt. Cover the pot and bring the liquid back to a boil, then reduce the heat to low and keep it at a gentle simmer until the meat is soft and tender, about 1½ to 2 hours. Remove the meat and set it aside. (Reserve broth for another use, such as making soup.)
Make the Chili Oil
- Combine the celery, garlic (if using), scallion, chili, sesame seeds, cumin and salt in a heat-proof bowl. In a small pot, heat the canola oil over medium until the surface of the oil starts to shimmer, about 1 minute.
- Pour the hot oil over the aromatics in the heatproof bowl. Be cautious; the oil will begin to bubble and sputter. When it settles down, stir to combine.
- Add the light soy sauce and vinegar. When the oil is cool enough, taste the sauce and add more salt if needed. Store the sauce in the fridge for a maximum of three days.
Serve
- To serve the lamb, put the dipping chilies in a small bowl and pour the sauce into another bowl; set the meat on a platter. Dip and enjoy the meat, mixing and matching the dipping chilies and sauce. This dish is meant to be enjoyed with your hands, so don’t be afraid to get messy.
Notes
Food safety note: Garlic in oil can lead to botulism if stored incorrectly, so it’s best to consume the dipping sauce the day it's made or just omit the garlic altogether.