Photograph of the finished Hand pulled lamb

China · Thịt cừu luộc xé tay Tân Cương

Hand pulled lamb

3 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 4.4 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Coarse salt Coarse salt 2.1 oz
  • Photograph of Cumin seeds Cumin seeds 1.4 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.1 oz
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Ginger Ginger 4.2 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Steamed rice Steamed rice 1.8 lb

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.

Start cooking