Braised Lamb

Recipe from 老东北美食's Youtube Channel

This dish is a Halal specialty. The tender lamb, paired with the perfect seasoning, will undoubtedly delight your taste buds. Enjoy your meal!

Rinse the lamb leg meat with water.
Cut 4 spring onions into large pieces and slice a small piece of ginger.
In a pot, add water and place the lamb meat in it. Bring it to a boil over high heat, then remove the lamb meat from the pot.
Add fresh water to the pot, put the lamb meat back in, and add half of the spring onions and ginger. Bring it to a boil over high heat, then reduce the heat to simmer for 2 hours.
Cut the cooked lamb meat into thick slices.
Heat oil in a separate pan, add 1 teaspoon of Sichuan peppercorns and 1 star anise. Fry the spices until they turn dark brown, then remove them from the oil and set aside. Preserve the meat broth.
In the same pan, add the other half of the spring onions and ginger, and stir-fry for 1 minute. Add 1 tablespoon of sweet bean sauce and continue stir-frying for 30 seconds over low heat.
Add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, and continue stir-frying for 20 seconds. Then add 300-400 milliliters of the reserved meat broth and 1 teaspoon of sugar.
Place the lamb slices into the pan, bring it to a boil over high heat, cover the pan, and simmer for 6-8 minutes on low heat.
Taste the broth and adjust the salt according to your preference.
Mix 2 teaspoons of potato starch (or cornstarch) with 2 tablespoons of water, then pour the mixture into the pan. Stir until the broth thickens.
Serve the braised lamb on a plate.