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NORTHERN CHINESE LAMB HOTPOT

NORTHERN CHINESE LAMB HOTPOT

Lamb pieces are simmered with soy sauce, 5 spice, garlic, ginger, Chinese wine, Sichuan peppercorns, water and vegetables creating a one pot Chinese dinner for 2.

Prep: 15 minutes
Cook Time: 50 minutes
Serves: 2

Method

Heat the oil in a wok over moderate heat and add the lamb, garlic, ginger and peppercorns. Stir fry for 5 minutes or until the lamb is lightly browned.

Add the 5 spice, wine and sugar, mix well, let it bubble for 30 seconds. Add the soy sauce, potatoes, carrot and 600ml hot water then bring to the boil and simmer 45 minutes or until the lamb is tender.

Add the spring onions and bok choy and mix well. Boil gently for 3 minutes or until the bok choy has wilted.

Stir in the cornflour mixture so the consistency is creamy. Simmer 30 seconds.

Serve with chilli sauce on the side.

Ingredients

2 tablespoons vegetable oil

400 gram Premium Diced Lamb each piece cut in half

4 Garlic Cloves finely chopped

35 gram Ginger peeled and thinly sliced

1 teaspoon Sichuan peppercorns crushed

1/4 teaspoon Chinese 5 spice powder

100 millilitres Chinese cooking wine Shao Xing

5 gram sugar

3 tablespoons Japanese soy sauce

400 gram Agria Potatoes peeled, cut into 3cm chunks

1 medium carrot peeled, sliced 1cm thick

4 spring onions sliced into 4cm lengths

4 Shanghai bok choy quartered lengthways

1 tablespoon cornflour dissolved in 2 tablespoons cold water

2 tablespoon chilli sauce

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