Entree: China – Qinghai – 青海炖羊肉 ➤ Qīnghǎi dùn yángròu (Hearty braised lamb stew from Qinghai seasoned with cumin and warming spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1½ in (2.5–3.8 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 5/16 oz (9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (12 g) ground cumin
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) crushed Sichuan peppercorns
- 1 tsp (5 g) ground black pepper
- 1½ tsp (9 g) salt, adjust to taste
- 1 cinnamon stick, about 0.106 oz (3 g)
- 2 bay leaves, about 0.018 oz (0.5 g)
- 1 tbsp (15 g) tomato paste
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) pieces, about 1 lb (450 g)
- 2 carrots, sliced, about 8 oz (225 g)
- 4 cups (960 ml) lamb or beef broth, preferably low-sodium
- 1 cup (240 ml) water (or extra broth as needed)
- 1–2 dried red chilies, whole (optional)
- 2 tbsp (30 ml) soy sauce (optional, for deeper color)
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1–1½ in (2.5–3.8 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 9 g
- 1 tbsp (15 g) fresh ginger, minced
- 2 tbsp (12 g) ground cumin
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) crushed Sichuan peppercorns
- 1 tsp (5 g) ground black pepper
- 1½ tsp (9 g) salt, adjust to taste
- 1 cinnamon stick, about 3 g
- 2 bay leaves, about 0.5 g
- 1 tbsp (15 g) tomato paste
- 2 medium potatoes, peeled and cut into 1 in (2.5 cm) pieces, about 1 lb (450 g)
- 2 carrots, sliced, about 8 oz (225 g)
- 4 cups (960 ml) lamb or beef broth, preferably low-sodium
- 1 cup (240 ml) water (or extra broth as needed)
- 1–2 dried red chilies, whole (optional)
- 2 tbsp (30 ml) soy sauce (optional, for deeper color)
- 2 tbsp (30 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Pat the lamb pieces dry, season with salt and pepper, and brown in batches until well caramelized on all sides; transfer browned pieces to a plate. Reduce heat to medium, add the chopped onion and sauté until translucent, then add garlic, ginger, ground cumin, ground coriander, crushed Sichuan peppercorns, cinnamon stick, bay leaves, and dried chilies (if using). Cook, stirring, about 1–2 minutes until aromatic, then stir in the tomato paste and cook 1 minute more.
2. Return the lamb to the pot, add the potatoes, carrots, broth, water, and soy sauce (if using). Bring to a gentle boil, reduce heat to low, cover and simmer for 1½–2 hours until the lamb is tender and the sauce has thickened (or transfer to a 325°F / 160°C oven and braise covered for 1½–2 hours). Taste and adjust seasoning. Finish by removing the cinnamon stick and bay leaves, sprinkle with chopped cilantro or parsley, and serve hot with steamed barley, flatbread, or rice.