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Uigher Lamb and Bread Stew
This is another of the notable dishes we had in Beijing, this one courtesy of the Uigher people, an ethnicity in the west of China. Their cuisine is truly Central Asian, so it has more in common with Middle Eastern or Northern Indian cuisine than it does with what we think of as "Chinese" cooking. As an example, this dish features a flatbread very similar to nan or pita.
There are two special things about this dish. The first is "Ma," or Szechuan Peppercorn. This is the dried berry of the prickly ash, and is a very popular flavor in China. It is totally unique - in addition to the regular aspects of its flavor, it causes a slight numbing or tingling sensation in the mouth. It's fun.
The second interesting aspect of this meal is that the bread is sliced into thin wedges and put into the bottom of the serving vessle. When the stew is ladled over, it soaks into the bread, which is fished out with chopsticks and is the most delicious part of the meal.
Recipe feeds 2
3 T oil
1 lb of lamb (bone-in)
2 T oil
1 medium onion
1 medium/2 small carrots
3 cloves garlic
2 long peppers (substitute 1 jalapeno)
2 T whole szechuan peppercorns
2 T soy sauce
2 T kochujang (hot bean paste)
1 large/2 medium potatoes
1 pkg dry yeast
1/2 t sugar
1 1/2 c warm water
3 1/2 c flour
2 t salt
4 T oil
The first time I made this dish I used a lamb shoulder chop cut up into a few large pieces. This time I used the shanks of a gelded goat (which is less musky than regular goat).
Heat the oil in a wok or thick-bottomed pot. Season the lamb and sear until the meat is well-browned.
searing the lamb
Pour in water to cover the lamb and cover. Braise on low until very tender and almost falling of the bone (at least 1 1/2 hours).
the lamb is tender...
(Now to start the bread)
In a large bowl. Mix the yeast, sugar, and very warm (but not steaming hot) water and stir together with a large wooden spoon. Let the yeast activate, 5 min or until foamy. Mix in the flour, salt and oil and beat with the wooden spoon for 5 min (or until your arm gets tired). Lightly oil and cover the surface with plastic wrap. Set in a warm place to rise for an hour. (If your kitchen is cold or drafty, let rise in the oven over a pot of steaming hot water).
Heat the oven as hot as it will go. Divide the bread into two equal parts. This recipe will only use one part, so save the other in a ziplock bag and make pizza tomorrow!
oven-fresh flatbread!
Line a baking sheet with tinfoil and oil the foil lightly. Stretch the piece of dough out into a 9-inch diameter circle. Bake in the oven for 15-20 min until golden brown. Let cool.
(When the lamb is tender...)
Heat the 2 T oil in another pan. Peel the potatoes and carrots. Chop all the vegetables into large pieces. Fry everything but the potatoes in the oil, starting with the onions, then adding the peppers and garlic. Fry 2-3 min and then add the szechuan peppercorns. Fry another min. and then add the mix to the braising lamb, along with the kochujang and soy. Cook uncovered for another 20 minutes or so.
Cut the bread into wedges and top with stew.
yum
The next time I make this dish, I'd like to try frying the peppercorns and garlic after I finish searing the lamb, and then adding the soy and pepper paste at that point - I think it might impart a deeper flavor to the lamb meat if these were allowed to braise with the lank.
Posted by Sam at June 27, 2006 09:57 AM