Entree: China – Gansu – 岷县羌锅 ➤ Mínxiàn Qiāngguō (Hearty spiced lamb and vegetable pot from Min County, braised in a savory chili-cumin broth)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Total 2 hrs

Ingredients

- 2 lb (900 g) bone-in lamb shoulder, cut into 1–1.5 in (2.5–3.8 cm) chunks
- 3 medium potatoes, peeled and cut into 1 in (2.5 cm) chunks (about 1.5 lb / 700 g)
- 2 medium carrots, cut into 1 in (2.5 cm) pieces (about 10 oz / 285 g)
- 1 large yellow onion, roughly chopped (about 8 oz / 225 g)
- 4 cloves garlic, smashed and sliced (about 20 g)
- 1 in (2.5 cm) piece fresh ginger, sliced (about 15 g)
- 2–3 tbsp (30–45 ml) vegetable oil
- 2 tbsp (30 ml) cumin seeds, lightly crushed
- 1 tbsp (15 ml) ground cumin
- 6–8 dried red chilies, whole (adjust to taste)
- 2 tbsp (30 ml) doubanjiang or chili-bean paste (optional for depth)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) Chinese cooking wine (shaoxing) or dry sherry
- 1 tsp (5 g) sugar
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 6 cups (1.4 L) beef or lamb stock (or water)
- 3 scallions, cut into 2 in (5 cm) lengths
- Fresh cilantro and additional ground cumin or chili oil for finishing

Instructions

1. Pat lamb pieces dry and season lightly with a pinch of salt. Heat 2–3 tbsp (30–45 ml) vegetable oil in a large heavy pot over medium-high heat. Brown lamb in batches until well seared on all sides; remove and set aside.
2. Reduce heat to medium. Add onion, garlic, and ginger to the pot and sauté until softened and fragrant, about 4–5 minutes. Add crushed cumin seeds and ground cumin, stirring until aromatic, about 1 minute.
3. Stir in doubanjiang (if using), dried chilies, soy sauce, shaoxing, and sugar. Return lamb to the pot and toss to coat with the spice mixture.
4. Pour in 6 cups (1.4 L) stock to cover the meat, bring to a gentle boil, then reduce to a simmer. Skim any foam and simmer, uncovered, for 45 minutes.
5. Add potatoes and carrots, nestle scallions into the pot, then continue to simmer until lamb is tender and vegetables are cooked through, about 25–35 minutes more. Adjust salt to taste.
6. Finish with a splash of chili oil and a sprinkle of ground cumin if desired. Garnish with chopped cilantro and serve hot family-style, spooned into bowls with crusty bread or steamed rice.