Beijing-style lamb with dipping sauce

Method

1. First make the dipping sauce as it tastes better if it’s given a chance for the flavours to meld. Combine the soy sauce with the vinegar, oil, garlic, coriander and sugar. It should taste pleasantly sweet and tangy. Adjust any quantities to suit your taste.

2. Bring a large pan of water to a boil and add the lamb. Turn down the heat and simmer for 5 minutes before removing the meat from the pan and washing it with warm running water.

3. Return the lamb to the rinsed out pan and add the radishes, spring onion, ginger, cumin seeds, cinnamon, star anise, peppercorns, sugar, and wine. Cover with cold water and simmer in a covered pan until tender – about 1 hour.

4. Take the lamb out of its cooking liquid and leave to cool before carving into 1cm slices. Dust each piece of lamb with cornflour and shake off any excess.

5. Heat a generous layer of oil at the bottom of a wok and stir-fry the lamb slices, in batches, until golden. Each lot should take about 3-5 minutes to cook. Drain on absorbent paper, scatter with chopped coriander and serve with the dipping sauce.

Image: jeancazals.net

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Ingredients

For the dipping sauce

30ml light Soy sauce
20ml rice wine vinegar
1 tsp Sesame oil
1 large clove Garlic, finely chopped
1 tbsp chopped Coriander
1 tsp caster sugar

For the lamb

½ leg of lamb, about 500g, boneless
200g red radishes, roughly chopped
1 large spring onion, chopped
4cm Ginger, finely chopped
1 tsp Cumin seeds
4cm cinnamon stick
3 Star anise
2 tsp Szechuan peppercorns
3 tsp Sugar
30ml Chinese cooking wine
50g cornflour
vegetable oil, for shallow frying
chopped Coriander

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