Qinghai Hand-Grabbed Lamb

Ingredients

• 1.5 kg lamb ribs and shoulder on the bone, cut into large pieces
• 40 g ginger, in thick slices
• 3 spring onions, halved
• 1 tbsp Sichuan peppercorns
• 3 dried red chillies
• 1 small daikon radish, halved
• 2 tsp salt, for the pot
• 6 garlic cloves, finely chopped
• 4 tbsp black rice vinegar
• 1 tbsp light soy sauce
• 1 tbsp chilli oil
• 2 tbsp fine salt, for the dry dip
• 1 tbsp toasted ground Sichuan pepper
• 1 tsp ground cumin
• 3 spring onions, finely sliced, to serve
• 20 g coriander, chopped, to serve

Before you cook

• Soak the lamb in cold water for 40 minutes, changing the water twice, until the water runs clear.
• Cut the ginger into thick slices and halve the spring onions.
• Halve the daikon radish, which draws off any strong mutton smell during cooking.
• Mix the chopped garlic, black vinegar, soy sauce and chilli oil into a dipping bowl.
• Stir the 2 tablespoons of fine salt with the ground Sichuan pepper and cumin in a second small bowl.

Steps

1. Put the drained lamb in a large pot and cover it with cold water by 5 centimetres.
2. Bring the pot slowly to the boil over medium heat.
3. Skim the surface patiently for 5 minutes, removing every trace of grey foam, until the liquid runs clear.
4. Add the ginger, halved spring onions, Sichuan peppercorns, dried chillies and the halved radish.
5. Turn the heat down until the water only shivers, with bubbles barely breaking the surface.
6. Cook the lamb uncovered for 70 minutes, topping up with boiling water if the meat is exposed.
7. Add the 2 teaspoons of salt and cook for a further 15 minutes.
8. Test a rib by pulling at the meat, which should come away from the bone but still have some bite.
9. Turn off the heat and leave the lamb in the hot broth for 10 minutes so it stays juicy.
10. Lift the pieces out with tongs and pile them on a warm platter.
11. Scatter the sliced spring onion and coriander over the meat.
12. Strain a ladleful of the broth into small cups to drink alongside.
13. Serve with both dipping bowls, and eat the lamb with your hands.