📝 About This Recipe
Transport your senses to the bustling night markets of Urumqi with this deeply aromatic, slow-braised mutton dish. This recipe captures the rugged spirit of Northwest Chinese cuisine, balancing the richness of tender bone-in mutton with the earthy punch of cumin and the numbing warmth of Sichuan peppercorns. It is a soul-warming stew that celebrates the ancient spice trade routes, resulting in meat so tender it falls effortlessly from the bone.
🥗 Ingredients
The Meat
- 2.2 lbs Mutton (or mature lamb shoulder/leg) (cut into 1.5-inch chunks, bone-in preferred)
- 2 tablespoons Shaoxing wine (for parboiling)
- 3 slices Ginger (smashed)
Aromatics and Spices
- 2 tablespoons Whole Cumin seeds (toasted and lightly crushed)
- 1 teaspoon Sichuan peppercorns (whole)
- 6-8 pieces Dried red chilies (deseeded for less heat)
- 3 pieces Star anise
- 1 piece Cinnamon stick (about 2 inches long)
- 3 pieces Bay leaves
- 6 pieces Garlic cloves (smashed)
- 2 inch piece Fresh ginger (sliced into thick coins)
Braising Liquid
- 3 tablespoons Light soy sauce
- 1 tablespoon Dark soy sauce (for rich color)
- 15 grams Rock sugar (or 1 tablespoon granulated sugar)
- 4-5 cups Hot water (enough to fully submerge meat)
- 2 tablespoons Cooking oil (neutral oil like vegetable or canola)
Vegetables and Garnish
- 2 pieces Large Russet potatoes (peeled and cut into large chunks)
- 2 pieces Carrots (cut into thick rounds)
- 1/2 cup Fresh Cilantro (roughly chopped for garnish)
- 2 pieces Scallions (sliced on the bias)
👨🍳 Instructions
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1
Place the mutton chunks in a large pot and cover with cold water. Add 2 tablespoons of Shaoxing wine and 3 slices of ginger. Bring to a boil for 5 minutes to remove impurities (scum). Drain the meat and rinse thoroughly with warm water. Pat dry and set aside.
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2
In a dry wok or heavy-bottomed Dutch oven, toast the cumin seeds over medium heat for 1-2 minutes until fragrant. Remove half of the seeds and crush them slightly in a mortar and pestle; keep the other half whole.
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3
Heat 2 tablespoons of oil in the same pot over medium heat. Add the rock sugar and stir constantly until it melts and turns a light amber color (caramelizing).
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4
Carefully add the blanched mutton to the pot. Stir-fry for 3-5 minutes until the meat is evenly coated with the sugar and starts to brown on the edges.
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5
Add the ginger slices, smashed garlic, star anise, cinnamon stick, bay leaves, Sichuan peppercorns, and dried chilies. Stir-fry for another 2 minutes until the aromatics release their oils.
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6
Pour in the light and dark soy sauces, tossing the meat to ensure a deep, uniform color.
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7
Add enough hot water to submerge the meat by at least an inch. Bring the liquid to a vigorous boil, then reduce the heat to low.
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8
Cover with a tight-fitting lid and simmer gently for 70-80 minutes. The meat should be getting tender but not falling apart yet.
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9
Add the potato and carrot chunks to the pot. Ensure they are partially submerged in the braising liquid. If the liquid has reduced too much, add half a cup of hot water.
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10
Cover and continue to simmer for another 20-25 minutes until the potatoes are fork-tender and the mutton is succulent.
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11
Remove the lid and turn the heat up to medium-high. Stir in the toasted cumin seeds (both crushed and whole). This late addition preserves the bright cumin aroma essential to Xinjiang cuisine.
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12
Reduce the sauce for 5 minutes until it thickens slightly and glazes the meat. Taste and add salt only if necessary, as the soy sauce provides significant saltiness.
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13
Transfer to a large serving platter or a traditional clay pot. Garnish generously with chopped cilantro and scallions.
💡 Chef's Tips
Always use hot water when topping up the braise; cold water will toughen the meat fibers instantly. If you find mutton too gamey, soak the raw meat in cold water for 1 hour (changing the water twice) before the parboiling step. Don't skip the rock sugar; it provides a unique glossy sheen and a mellow sweetness that balances the heavy spices. For the best flavor, let the dish sit for 20 minutes before serving to allow the potatoes to soak up the spiced gravy.
🍽️ Serving Suggestions
Serve with 'Naan' (Xinjiang flatbread) to soak up the rich, spiced gravy. Pair with a refreshing Tiger Salad (Laohu Cai) made of cilantro, scallions, and green peppers. A side of hand-pulled 'Lagman' noodles is the traditional way to enjoy the leftover sauce. Pair with a strong black tea or a light, crisp lager to cut through the richness of the mutton.