Hand pulled lamb

Method

1. 1 Soak the lamb in cold water for 1 hour, changing the water twice to remove all the blood.
2. 2 Place the meat in a pot of cold water, bring to a boil, and continuously skim off the foam for 15 minutes.
3. 3 Seasoned only with salt, onions, and ginger, this dish is all about the lamb's flavor, not the spices.
4. 4 Reduce the heat so the water is just simmering and boil for 100 minutes; if it boils vigorously, the meat will become tough and the broth will become cloudy.
5. 5 Remove the meat from the pot, let it cool slightly, then tear it into large pieces by hand along the grain.
6. 6 Roast cumin with dried chilies, then grind them together with salt to make a dry dipping sauce.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 4: high-pressure boiling for 40 minutes, then release the pressure naturally; the meat will be tender but have less of a broth flavor.