Then, boil the lamb chops, and skim off the foams. If you want to taste this delicious lamb dish, you need to work first, that is tiring crumbled flatbread; the more dices you tire, the tastier the dish will be. Bring to boil. The mutton is first cut into small loafs, marinated with chopped onion for about half an hour, then threaded into skewers, about 5-6 loafs on a skewer. After the soup is boiling, scoop out the foams and add cooking wine, salt, pepper powder, carrot dices, dates and lycium barbarums. 12 Best Chinese Beef Recipes to Whet Your Appetite, 12 Best Chinese Chicken Recipes You Can Try, 10 Popular Chinese Foods to Warm You Up in Winter, Crumbled Flatbread in Mutton Stew (Yangrou Paomo). In. When the water is boiling, turn down to low heat and stew for 2-3 hours. Then, put the boiled mutton dices, radish loafs, the root of straight ladybell and ginger slices into a casserole to boil with clear water. The mutton is marinated for 20 hours and then stewed for 8-12 hours. Cooking Methods: boilHand-Grabbed Lamb is a traditional dish  in northwestern China, popular among Mongol, Tibetan, Hui, Kazak, Uygur and other ethnic groups. It needs to be turned over and sprinkled with condiments several times. And Chinese often roast it in open-air parties with friends. Pour over sauce. Then, hand the crumbled flatbread to the chef to boil with the soup used to boil the mutton, together with bean vermicelli, corianders, black fungus and citron daylily. Gently boil, stirring occasionally, for about 5 minutes, or until slightly thickened and glossy. The history of Chinese eating mutton can be dated back to more than 4,000 years ago. Cooking Methods: boil, stewOrigin from Henan Province, Stewed Noodles with Mutton is popular in Chinese lamb recipes. When eating, it only needs to be boiled in the boiling hot pot for a few seconds. It takes 3-4 hours to roast the whole lamb. To cook this dish, firstly, soak lamb chops in water for an hour and wash them to make sure no blood residue. Then pick out the mutton, and add vermicelli, black fungus, citron daylily and kelp shreds into the mutton soup to boil for 5 minutes. Then, stir fry onion dices, shallots and garlic slices in another wok. After, sprinkle cumin powder, chili powder and salt evenly and stir well. Rest, loosely covered with foil for 5 minutes. Before serving, the stewed mutton slices is topped and it is usually served together with sweet garlic and chili sauce. To cook this dish, the first thing is to marinate mutton slices with soy sauce and starch for 10 minutes. When the food is severed on a plate, sprinkle some minced parsley leaves on the surface. … Cooking Methods: stewThis Chinese lamb recipe is especially popular in winter. Quick-boil the mutton dices to remove the blood, and then pick out to wash them clearly with warm water. The mutton from lamb’s hind legs is the best choice. Nowadays, it is frequently seen in the food streets all over China. Copyright © 1998-2020 All rights reserved. Heat a large, oiled barbecue flat plate over a medium heat. Instant-Boiled Mutton Hot Pot is one of the best dishes in Chinese lamb recipes, which originated from Beijing. Cooking Methods: stewThe best mutton for this dish is from rams. Soak the mutton loafs in clear water for at least 4 hours to ensure all the blood drain. At last, move them into a bowl, top the sliced mutton and you can enjoy the delicious dish. Garnish with onions. When it is severed to customers, chef will peel the skin first and cut the lamb into thick slices with a knife. Then, you can take it out, dip in the sauce made of sesame paste, soy sauce, chili oil, oyster sauce, sesame oil, vineger, chopped shallots, etc., and enjoy. To make sauce, combine all ingredients in small saucepan over a medium to high heat. Chinese Name: 涮羊肉 shuàn yáng ròu Flavor: salty, tender, aromatic Ingredients: mutton, cabbage and other side vegetables Cooking Methods: boilInstant-Boiled Mutton Hot Pot is one of the best dishes in Chinese lamb recipes, which originated from Beijing. Cook for about 3 to 4 minutes on each side, for medium, or until cooked to your liking. At last, add salt and you can eat the dish with thick soup. Afterwards, add fried mutton and go on frying with white vinegar, sesame oil, salt and white sugar. Then, add some Chinese wolfberries and prickly ashes and keep stewing for an hour. Next, boil the mutton and spoon out the white foams, turn to low heat and stew them with shallots, ginger slices, star anise, myrcia and cassia bark for 2 more hours until the soup turns to be white and thick. What calls your attention is the shallots must be fried well, to make the aroma give out. Add to same, hot flat plate. 20 minutes later, stir-fry the mutton slices until the color changes. After that, pick out ginger, shallot and spices, and season with cumin powder. Remove. 5 red capsicums, cut into 3cm pieces 5 green spring onions, cut into 5cm lengths 1 tblsp ginger stir-in paste. Try adding snow peas with the capsicums for extra flavour. The best lambs for this dish is 1-2 years old. When the color of mutton changes, add chili sauce and stir well. After that, add hand-made noodles into the soup and boil them to be well done, then add salt. Soak the mutton dices in clear water for two or three hours, and quick-boil them. Add lamb. Arrange vegetables on a serving plate. Serve with rice. 6 x 225g lamb backstrap. Next, sprinkle some salt, cumin powder and chili powder evenly on the mutton kebab, and roast them. There are also shallots, mashed garlic, lotus-leaf-like pancakes and other side dishes for you to go with. Mutton is cut into thin slices, 12-20 cm (5-9 inches) long and 3-6 cm (1-2.5 inches) wide and as thin as papers. Chinese Name: 烤羊肉串 kǎo yáng ròu chuàn Flavor: aromatic, salty, spicy, tender and juicy Ingredients: mutton, onion, oil, cumin powder, salt, chili powder Cooking Methods: roast or barbecueMutton Kebab is one of famous Chinese mutton dishes from Xinjiang. Here is this Chinese mutton recipe. Next, stir-fry mutton dices with cooking wine, minced ginger and shallots. The finished Roast Whole Lamb is golden with crispy skin and tender mutton, placed in a special wooden plate. Cut mutton from hind legs of lamb into slices, and ground fried cumin to be powder. 2 tblsps sesame seeds, toasted Extra diagonally sliced green spring onions, to garnish Steamed long grain rice, to serve. Next, peel the radishes and cut them into loafs. Cooking Methods: fryThis is a popular Chinese lamb recipe in Beijing. Stew them for 40-50 minutes until mutton is tender. After taking out viscera, the lamb is stuffed with cut shallots, sliced ginger, peeper, aniseeds, fennel powder and mashed salt, soy sauce and sesame oil and roasted wholly in a sealed oven. Sprinkle with sesame seeds. Top with lamb. When eating, it only needs to be boiled in the boiling hot pot for a few seconds. Lamb backstrap (also known as eye of loin) can be replaced with cutlets or steaks. Cooking Methods: fryThis Chinese mutton dish is also from Xinjiang. Then, pour the mutton into a casserole, and add water, aniseed, cinnamon and other spices to stew them. Remove. Thickly slice. 5 green spring onions, cut into 5cm lengths, Extra diagonally sliced green spring onions, to garnish. Cooking Methods: boil    Yangrou Paomo is famous in Chinese lamb recipes,  as it is a local must-eat in Xi’an. You can eat the dish with alcohol and side dishes like tofu or marinated cabbage. Remember to boil a slice each time and don’t boil multiple slices in one time, for the later ones will be over cooked. Next, mix cooking wine, salt and a little water well, and marinate mutton slices in the sauce with shallots and ginger. Mutton is cut into thin slices, 12-20 cm (5-9 inches) long and 3-6 cm (1-2.5 inches) wide and as thin as papers. Combine capsicums, onions and ginger in a large bowl. Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. Tender lamb is tossed with ginger and sesame seeds for a Chinese-style delicious meal. The fire should be high all the time and the cooking must be fast, otherwise the mutton will taste hard. Next, stew them with shallots, ginger slices and peppercorns for one and a half hour. Cooking Methods: roastRoast Whole Lamb is an ethnic food in Inner Mongolia and Xinjiang. Next, drain the mutton slices out and stir-fry them. Cook for about 3 minutes, turning occasionally, or until tender. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction. Cooking time will vary. It usually goes with dipping sauce like spiced salt, minced garlic and chives flower sauce.