Hand-Grabbed Lamb
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.
Servings:
4
yield(s)
Prep Time:
5
mins
Cook Time:
130
mins
Total Time:
135
mins
Ingredients
-
2
lb
(907g) lamb ribs
(divide rack into individual ribs)
-
1
tbsp
(10g) Sichuan peppercorns
-
1
piece of ginger
(sliced)
-
1/2
tsp
(1g) fennel seeds
-
2
bay leaves
-
1
tsp
(6g) salt
Dipping Sauce:
-
1
tbsp
(16g) light soy sauce
-
2
cloves of garlic
(minced)
-
1
tbsp
(14g) Chinese black vinegar
-
Salt
(to taste)
-
1/4
cup
(4g) chopped cilantro leaves
-
2
green onions
(chopped)
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.
-
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.
-
In a small bowl, mix together the light soy sauce, garlic, Chinese black vinegar, salt, cilantro leaves and green onions.
-
Take out the lamb ribs, place them on a large plate, and savor them with the dipping sauce.