Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
2 Hr 10 Mins
Total Time:
2 Hr 15 Mins
Hand-Grabbed Lamb is a beloved traditional delicacy in the northwest region of China. According to legend, it traces its roots back hundreds of years to the culture of pastoral nomads. In Xinjiang, Hand-Grabbed Lamb holds a special position in family gatherings, festive banquets, and celebratory occasions. It not only delights people’s taste buds but also fosters emotional connections among family members and friends.
Ingredients
Adjust Servings
- Dipping Sauce:
Instructions
-
Place the lamb ribs in a big pot and pour in enough cold water to cover it. Heat the pot over medium-high heat and cook the lamb ribs for 5 minutes. Skim off any scum, remove the lamb ribs from the pot, and discard the water used to cook the lamb ribs.
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Place the lamb ribs, Sichuan peppercorns, ginger slices, fennel seeds, bay leaves, and 1 teaspoon salt in the pot. Add enough water to cover the lamb ribs. Heat over high heat until it comes to a boil. Cover the pot, reduce the heat to low, and simmer for about 2 hours until the meat becomes tender.
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In a small bowl, mix together the light soy sauce, garlic, Chinese black vinegar, salt, cilantro leaves and green onions.
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Take out the lamb ribs, place them on a large plate, and savor them with the dipping sauce.
