Beijing Clay Pot Lamb
Tender lamb in rich broth, slow-cooked in a clay pot for intense flavor, perfect winter warmer.
Ingredients
12 items- Lamb leg 500g
- Daikon radish 1
- Scallions 2
- Ginger 1 piece
- Sichuan peppercorns 1 tsp
- Star anise 2
- Light soy sauce 3 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Rock sugar 15g
- Salt to taste
- Cilantro some
Nutrition
Steps （9 steps）
Cut lamb into 3cm cubes, soak in cold water for 30 minutes to remove blood, drain.
Put lamb in cold water with ginger and cooking wine, bring to a boil, skim foam, boil for 2 minutes, drain and rinse with warm water.
Heat oil in clay pot over low heat, stir-fry scallion, ginger, Sichuan peppercorns and star anise until fragrant.
Increase to medium heat, add lamb, stir-fry until surface lightly charred, add light and dark soy sauce, stir to coat evenly.
Pour in remaining wine, add enough boiling water to cover lamb, bring to a boil then reduce to low heat.
Cover and simmer on low heat for 50 minutes, occasionally skim off surface oil.
Add daikon radish, continue simmering for 20 minutes until radish is soft and translucent.
Add rock sugar and salt to taste, turn to medium-high heat and reduce sauce for 5 minutes until thickened.
Turn off heat, sprinkle with chopped cilantro, serve directly in clay pot while hot.
Tips
Soaking and blanching lamb effectively removes gamey flavor. Slow simmering in clay pot is key to tenderness. Add salt at the end to keep meat from hardening.
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