Sichuan Chinese · China

Sichuan-Style Braised Lamb with Soy Sauce and Sichuan Peppercorns

Name: Sichuan-Style Braised Lamb with Soy Sauce and Sichuan Peppercorns
Total time: 90 min
Yield: 2 servings
Cuisine: Sichuan Chinese
Ingredients: 300g lamb shoulder; 2 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tbsp Sichuan peppercorns; 2 cloves garlic; 1 tbsp ginger paste; 200ml water; 1 tbsp sugar

Tender lamb braised in soy sauce and Sichuan peppercorns for a rich, numbing Sichuan flavor.

90 minutes2 servings

Method

Trim lamb and cut into 2cm cubes. Brown in a pan over medium heat until golden.
Add garlic, ginger, and Sichuan peppercorns. Stir 2 minutes.
Pour in soy sauce, Shaoxing wine, water, and sugar. Bring to a simmer.
Cover and braise 1.5 hours until lamb is tender. Serve warm.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

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