Entree: China – Inner Mongolia – 奶茶炖羊肉 ➤ Nǎichá Dùn Yángròu (Mutton simmered in salted milk tea broth with potatoes and warming spices)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 25 min

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) bone-in lamb shoulder or leg, cut into 1–1.5 inch (2.5–4 cm) pieces
- 3 tbsp (18 g) strong black tea leaves (such as Assam)
- 6 cups (1.4 L) water for brewing the tea
- 4 cups (950 ml) whole milk
- 2 tbsp (28 g) unsalted butter or tea butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, smashed
- 1 tbsp (15 g) coarse salt, divided (adjust to taste)
- 1 tsp (2 g) ground black pepper
- 2 bay leaves
- 1 tsp (2 g) whole peppercorns
- 1 1/2 lb (700 g) potatoes, peeled and cut into large chunks
- 2 medium carrots, peeled and cut into chunks
- 3 green onions, sliced for garnish
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Brew the tea concentrate: bring 6 cups (1.4 L) water to a simmer, add the black tea leaves, simmer 5 minutes, then strain and return the liquid to the pot.
2. Stir the milk and 1 tbsp (14 g) butter into the hot brewed tea to make salted milk tea base (suutei tsai). Keep warm; do not boil vigorously after adding milk.
3. Pat the lamb pieces dry and season with 1/2 tbsp (7 g) of the salt and 1/2 tsp (1 g) of the black pepper.
4. In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the lamb in batches, about 4–5 minutes per side, until well browned. Remove and set aside.
5. Add the chopped onion to the pot and cook until softened, about 5 minutes, scraping up browned bits. Add the garlic and cook 1 minute more.
6. Return the browned lamb to the pot. Add the bay leaves, whole peppercorns, and remaining salt. Pour the warm milk-tea mixture over the meat until just covered; add a little water if necessary to submerge.
7. Bring to a gentle simmer, cover partially, and cook on low heat for 1 1/2 to 2 hours, or until the lamb is tender.
8. Add the potatoes and carrots to the pot, stir, and continue to simmer uncovered for 25–35 minutes, until vegetables are tender and the broth has reduced to a rich, slightly creamy consistency. Taste and adjust salt.
9. Stir in the remaining 1 tbsp (14 g) butter for extra richness. Remove bay leaves and whole peppercorns if desired.
10. Serve hot, garnished with sliced green onions and cilantro if using. Accompany with steamed buns or flatbread for a traditional meal.