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Slow cooker Northern-style chinese lamb recipe
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Prep Time:
10 minutes
Cook Time:
525 minutes
Total Time:
535 minutes
Xinjiang Lamb Soup: Slow-cooked lamb shoulder with bone for incredible flavor and tenderness. Perfect with noodles and Asian greens.
Ingredients:
  • 2 tsp Sichuan peppercorns
  • 2 tsp cumin seeds
  • 1/2 tsp turmeric
  • 2kg lamb shoulder, bone in
  • 9.20 gm olive oil
  • 1 brown onion, cut into wedges
  • 5cm-piece fresh ginger, peeled, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 cinnamon stick
  • 2 star anise
  • 80ml (1/3 cup) soy sauce
  • 40.00 ml Chinese cooking wine
  • 1 tsp sesame oil
  • 1 bunch baby buk choy, trimmed, leaves separated
  • 450g fresh hokkien noodles
  • Toasted sesame seeds, to serve
Instructions:
  • Preheat a 5L slow cooker on Browning setting. Add peppercorns, cumin, and turmeric until fragrant, about 1-2 minutes. Crush lightly in a mortar with a pestle.
  • Step One: Season the lamb generously. On the Browning setting of the slow cooker, heat olive oil and sear the lamb until browned on all sides for 5 minutes. Set aside on a plate. Switch the slow cooker to Low heat. Spread onion, ginger, garlic, cinnamon stick, and star anise at the bottom of the slow cooker. Place the lamb on top and coat it with the spice blend.
  • In a jug, mix together soy sauce, cooking wine, brown sugar, and sesame oil. Pour the mixture around the lamb along with 250ml (1 cup) of water. Cover and cook on Low for 8 hours or until the lamb is tender and easily falls off the bone.
  • Take the tender lamb out of the slow cooker. Once it's cool to the touch, pull the succulent meat apart, removing any bones.
  • Next, gently combine the bok choy and noodles into the slow cooker. Cover and simmer on Low for 30 minutes or until noodles are warm and bok choy is tender.
  • Add the cooked meat back into the slow cooker to warm. Serve garnished with sesame seeds.

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