Sichuan Braised Lamb Recipe (Traditional Chinese Lamb Recipe)

Sichuan Braised Lamb Recipe (Traditional Chinese Lamb Recipe)

Welcome to Xiao’s Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

650g Lamb
1 Tbsp Sichuan Peppercorns
1 Star Anise
1 Tbsp Cumin Seeds
1 Cinnamon Stick
3g Chicken Powder
1 Leek
1cm Ginger
5 Cloves Garlic
5 Dried Red Chillies
20ml Cooking Wine
50ml Light Soy Sauce
15ml Dark Soy Sauce
Small Bunch Coriander
Salt to Taste

1. Roughly chop ginger, garlic and chillies.
2. Roughly chop the coriander and thinly slice the leek.
3. Cut the lamb into bite-size pieces.
4. Boil the lamb for 2 minutes.
5. Remove from boiling water and drain.
6. Heat 3 Tbsp of oil in a wok.
7. Add the leek, ginger, garlic, chilli and fry for few a seconds.
8. Add the lamb and stir-fry for a minute.
9. Add the cooking wine, soy sauce and stir-fry for 2 minutes.
10.Add 500ml of boiling water.
11. Add the cumin, star anise, cinnamon, Sichuan peppercorns. Bring to the boil.
12. Transfer to a stewing pan.
13. Turn heat to low, cover and cook for 1½ hours. Stir occasionally to avoid sticking.
14. After 1½ hours, turn the heat to high to reduce most of the liquid.
15. Sprinkle with chicken powder, coriander, salt to your taste and stir.
16. Transfer to a dish and serve.

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What do you think?


  1. What do you serve to accompany this dish? There are no vegetables in it so do you serve rice, noodles, vegetables on the side? I appreciate an answer please, thanks.