To make sauce, combine all ingredients in small saucepan over a medium to high heat. Next, peel the radishes and cut them into loafs. And Chinese often roast it in open-air parties with friends. Top with lamb. At last, add salt and you can eat the dish with thick soup. Then, put the boiled mutton dices, radish loafs, the root of straight ladybell and ginger slices into a casserole to boil with clear water. Next, stir-fry mutton dices with cooking wine, minced ginger and shallots. To cook this dish, firstly, soak lamb chops in water for an hour and wash them to make sure no blood residue. There are also shallots, mashed garlic, lotus-leaf-like pancakes and other side dishes for you to go with. Cooking Methods: boil, stewOrigin from Henan Province, Stewed Noodles with Mutton is popular in Chinese lamb recipes. When the water is boiling, turn down to low heat and stew for 2-3 hours. Then pick out the mutton, and add vermicelli, black fungus, citron daylily and kelp shreds into the mutton soup to boil for 5 minutes. Sprinkle with sesame seeds. Next, boil the mutton and spoon out the white foams, turn to low heat and stew them with shallots, ginger slices, star anise, myrcia and cassia bark for 2 more hours until the soup turns to be white and thick. Then, hand the crumbled flatbread to the chef to boil with the soup used to boil the mutton, together with bean vermicelli, corianders, black fungus and citron daylily. When eating, it only needs to be boiled in the boiling hot pot for a few seconds. Cooking Methods: stewThis Chinese lamb recipe is especially popular in winter. To cook this dish, the first thing is to marinate mutton slices with soy sauce and starch for 10 minutes. 5 green spring onions, cut into 5cm lengths, Extra diagonally sliced green spring onions, to garnish. Pour over sauce. Soak the mutton loafs in clear water for at least 4 hours to ensure all the blood drain. You can eat the dish with alcohol and side dishes like tofu or marinated cabbage. 2 tblsps sesame seeds, toasted Extra diagonally sliced green spring onions, to garnish Steamed long grain rice, to serve. Thickly slice. Next, mix cooking wine, salt and a little water well, and marinate mutton slices in the sauce with shallots and ginger. Combine capsicums, onions and ginger in a large bowl. Cooking Methods: roastRoast Whole Lamb is an ethnic food in Inner Mongolia and Xinjiang. After the soup is boiling, scoop out the foams and add cooking wine, salt, pepper powder, carrot dices, dates and lycium barbarums. Then, you can take it out, dip in the sauce made of sesame paste, soy sauce, chili oil, oyster sauce, sesame oil, vineger, chopped shallots, etc., and enjoy. In. When the color of mutton changes, add chili sauce and stir well. The finished Roast Whole Lamb is golden with crispy skin and tender mutton, placed in a special wooden plate. Then, stir fry onion dices, shallots and garlic slices in another wok. After that, pick out ginger, shallot and spices, and season with cumin powder. The mutton is first cut into small loafs, marinated with chopped onion for about half an hour, then threaded into skewers, about 5-6 loafs on a skewer. Remember to boil a slice each time and don’t boil multiple slices in one time, for the later ones will be over cooked. The mutton from lamb’s hind legs is the best choice. Heat a large, oiled barbecue flat plate over a medium heat. Cooking time will vary. Chinese Name: 烤羊肉串 kǎo yáng ròu chuàn Flavor: aromatic, salty, spicy, tender and juicy Ingredients: mutton, onion, oil, cumin powder, salt, chili powder Cooking Methods: roast or barbecueMutton Kebab is one of famous Chinese mutton dishes from Xinjiang. When it is severed to customers, chef will peel the skin first and cut the lamb into thick slices with a knife. Next, drain the mutton slices out and stir-fry them. After taking out viscera, the lamb is stuffed with cut shallots, sliced ginger, peeper, aniseeds, fennel powder and mashed salt, soy sauce and sesame oil and roasted wholly in a sealed oven. Then, pour the mutton into a casserole, and add water, aniseed, cinnamon and other spices to stew them. The fire should be high all the time and the cooking must be fast, otherwise the mutton will taste hard. Remove. What calls your attention is the shallots must be fried well, to make the aroma give out. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened and glossy. At last, move them into a bowl, top the sliced mutton and you can enjoy the delicious dish. Add to same, hot flat plate. Mutton is cut into thin slices, 12-20 cm (5-9 inches) long and 3-6 cm (1-2.5 inches) wide and as thin as papers. When eating, it only needs to be boiled in the boiling hot pot for a few seconds. Cooking Methods: boil Yangrou Paomo is famous in Chinese lamb recipes, as it is a local must-eat in Xi’an. Before serving, the stewed mutton slices is topped and it is usually served together with sweet garlic and chili sauce. 20 minutes later, stir-fry the mutton slices until the color changes. Next, sprinkle some salt, cumin powder and chili powder evenly on the mutton kebab, and roast them. 6 x 225g lamb backstrap. It takes 3-4 hours to roast the whole lamb. It usually goes with dipping sauce like spiced salt, minced garlic and chives flower sauce. Cook for about 3 to 4 minutes on each side, for medium, or until cooked to your liking. Garnish with onions. Afterwards, add fried mutton and go on frying with white vinegar, sesame oil, salt and white sugar. Quick-boil the mutton dices to remove the blood, and then pick out to wash them clearly with warm water. Copyright © 1998-2020 All rights reserved. The history of Chinese eating mutton can be dated back to more than 4,000 years ago. The best lambs for this dish is 1-2 years old. Stew them for 40-50 minutes until mutton is tender. Rest, loosely covered with foil for 5 minutes. The mutton is marinated for 20 hours and then stewed for 8-12 hours. 12 Best Chinese Beef Recipes to Whet Your Appetite, 12 Best Chinese Chicken Recipes You Can Try, 10 Popular Chinese Foods to Warm You Up in Winter, Crumbled Flatbread in Mutton Stew (Yangrou Paomo). 5 red capsicums, cut into 3cm pieces 5 green spring onions, cut into 5cm lengths 1 tblsp ginger stir-in paste. Mutton is cut into thin slices, 12-20 cm (5-9 inches) long and 3-6 cm (1-2.5 inches) wide and as thin as papers. After, sprinkle cumin powder, chili powder and salt evenly and stir well. Instant-Boiled Mutton Hot Pot is one of the best dishes in Chinese lamb recipes, which originated from Beijing. Bring to boil. Serve with rice. Soak the mutton dices in clear water for two or three hours, and quick-boil them. Chinese Name: 涮羊肉 shuàn yáng ròu Flavor: salty, tender, aromatic Ingredients: mutton, cabbage and other side vegetables Cooking Methods: boilInstant-Boiled Mutton Hot Pot is one of the best dishes in Chinese lamb recipes, which originated from Beijing. When the food is severed on a plate, sprinkle some minced parsley leaves on the surface. Cooking Methods: fryThis is a popular Chinese lamb recipe in Beijing. Then, add some Chinese wolfberries and prickly ashes and keep stewing for an hour. It needs to be turned over and sprinkled with condiments several times. Remove. Try adding snow peas with the capsicums for extra flavour. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.