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Xinjiang Lamb Casserole

Xinjiang Lamb Casserole is a traditional Chinese recipe for a classic casserole-style dish of lamb and vegetables in a chilli, ginger and tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Xinjiang Lamb Casserole.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

5-6

Rating:

Tags : Chilli RecipesLamb RecipesVegetable RecipesFusion RecipesChina Recipes

This was originally a Uighur dish heavily flavoured with cumin. The recipe presented here is a Westernized Australian fusion version. Traditionally it was made with the ribs and backbones of sheep and served with dumplings cooked in the casserole. The original recipe called for more chillies than the version I based this recipe on, so I have returned those to the dish.

Ingredients:

1-2 tbsp vegetable or groundnut oil
1 tbsp cumin seeds
400g (14 oz) cubed lamb or mutton
1 onion, coarsely chopped
1 green bell pepper, coarsely chopped
6 dried chillies
1 tsp chilli powder
1 carrot, coarsely chopped
1 turnip, coarsely chopped
2 ripe tomatoes, coarsely chopped
3cm (1 in) piece of ginger, peeled and finely sliced
300ml (1 ¼ cups) water
1 tsp sea salt

Method:

Place your wok over high heat and use to toast the cumin seeds for about 90 seconds, or until aromatic. Turn onto a plate and set aside. In the meantime, soak the dried chillies in warm water for 20 minutes. Once the cumin seeds have cooled lightly crush in a mortar.

Heat the oil in the wok and use to stir-fry the lamb for 2-3 minutes, or until nicely coloured on all sides. Transfer the meat to a large flame-proof casserole then add all the other ingredients (along with 2 tbsp of the chilli soaking liquid).

Place over medium heat, bring to a boil stir to combine, reduce to a simmer, cover and cook for 35 minutes.