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Northern Chinese Lamb

Prep
Cook
Serves 4people
Ingredients
3
tsp Sichuan peppercorns
3
tsp cumin seeds
1 1/2
tsp fennel seeds
1/2
tsp ground turmeric
1
tsp ground ginger
2
tsp chili flakes
3
garlic cloves, finely chopped
1
tbsp malt vinegar
3
tsp salt
1 1/2
tsp raw sugar
4
lb (8 oz) lamb shoulder, on the bone, trimmed of any excess fat
1
tbsp grapeseed or rice bran oil
1
onion, cut into wedges
1
green pepper, cut into large pieces
water spinach or other Chinese greens, sliced green chili and rice, to serve
Directions
1.
Heat a heavy-based frying pan over medium heat. Toast the Sichuan peppercorns, cumin, and fennel seeds for 3 minutes until fragrant, stirring so they don't burn. Use a mortar and pestle to grind coarsely, then transfer for a large bowl. Stir in the ground tumeric and ginger, together with the chili flakes, garlic, vinegar, salt, and sugar.
2.
Make 3 deep incisions in the lamb, cutting right through to the bone, then rub the spice paste all over, pushing it into the incisions.
3.
Heat the oil in a large frying pan over high heat and sear the lamb for 5 minutes, turning until well browned on all sides.
4.
Layer the onion and pepper in the slow cooker, then add the lamb, along with any remaining spice paste. Cook on low for 10 hours until the lamb is tender.
5.
Serve with greens, sliced chili, and rice.

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