Mala Lamb Stew Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil and sauté garlic, ginger, and green onions until fragrant.
• STEP 2.Add the lamb cubes and brown them on all sides.
• STEP 3.Add the Sichuan peppercorns, dried chili peppers, and doubanjiang (broad bean paste). Stir well to coat the lamb.
• STEP 4.Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 1-2 hours until the lamb is tender.
• STEP 5.Add the potatoes, carrots, and mushrooms to the pot. Cook for another 20-30 minutes until the vegetables are cooked through.
• STEP 6.In a small bowl, mix cornstarch with water to make a slurry. Stir the slurry into the stew to thicken the sauce.
• STEP 7.Season with soy sauce, salt, and sugar to taste.
• STEP 8.Serve the Mala Lamb Stew hot with steamed rice or noodles.

Cooking Tips

• For a spicier stew, add more dried chili peppers or chili oil.
• You can substitute lamb with beef or chicken if desired.
• Adjust the amount of Sichuan peppercorns according to your spice preference.

Storage and Serving

• Store the Mala Lamb Stew in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop or in the microwave until heated through.
• Serve the stew with steamed rice or noodles for a complete meal.