Comforting Asian

Xinjiang lamb with sesame noodles

Name: Xinjiang lamb with sesame noodles recipe
Yield: 4
Cuisine: /asian, /chinese
Ingredients: 2 tsp Sichuan peppercorns (from Asian grocers and specialty stores); 2 tbs cumin seeds; 3/4 tsp chilli flakes (optional); 6 garlic cloves, peeled; 5cm piece (25g) ginger; 120ml peanut or vegetable oil; 3/4 cup (180ml) light soy sauce; 1.6kg boneless lamb shoulder; 1/4 cup (60ml) white wine vinegar; Long green shallots & chives, finely chopped, to serve; 1/2 cup (75g) toasted sesame seeds; 2 tbs each sunflower oil & sesame oil; 1 tbs each rice wine vinegar & light soy sauce; 2 1/2 tbs peanut oil; 100g each shiitake, enoki & oyster mushrooms, trimmed, sliced; 2 cups (500ml) vegetable stock; Zest & juice of 1 orange; Egg noodles, cooked to packet instructions

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by Matt Preston

delicious. senior editor

May 25, 2021

Matt Preston says low and slow is the way to go in the kitchen if you want the best-tasting results. This dish has its origins in the Xinjiang province in north-western China. Begin this recipe 1 day ahead.

2 tsp Sichuan peppercorns (from Asian grocers and specialty stores)
2 tbs cumin seeds
3/4 tsp chilli flakes (optional)
6 garlic cloves, peeled
5cm piece (25g) ginger
120ml peanut or vegetable oil
3/4 cup (180ml) light soy sauce
1.6kg boneless lamb shoulder
1/4 cup (60ml) white wine vinegar
Long green shallots & chives, finely chopped, to serve

Maijiang dressing

1/2 cup (75g) toasted sesame seeds
2 tbs each sunflower oil & sesame oil
1 tbs each rice wine vinegar & light soy sauce

Braised mushrooms

2 1/2 tbs peanut oil
100g each shiitake, enoki & oyster mushrooms, trimmed, sliced
2 cups (500ml) vegetable stock
Zest & juice of 1 orange
Egg noodles, cooked to packet instructions

Method

1.

Place the sichuan peppercorns and cumin seeds in a mortar and pestle and crush finely. Add the chilli (if using), garlic and ginger and grind to a paste. Stir in the oil and soy sauce and scrape into a large bowl. Add the lamb, season, and turn to coat. Cover and and marinate in the fridge for 4 hours or, if time permits, overnight. Bring lamb to room temperature before cooking.
2.

Preheat oven to 150°C. Place lamb in a large roasting tray and cover with excess marinade. Add the vinegar and 120ml water to the tray and cover tightly with foil. Bake for 4 hours or until tender and falling apart.
3.

Remove lamb from the oven and switch to the grill function on high. Remove foil and grill lamb for 10 minutes or until crisp on top. (It will brown quickly, so keep an eye on it.) Remove from the grill, cover with foil and rest for 15 minutes, then roughly shred.
4.

Meanwhile, for the Majiang dressing, place all ingredients in a food processor and whiz to a paste. Set aside until ready to use.
5.

For the braised mushrooms, place oil in a large frypan over high heat. Add the mushrooms and cook, tossing frequently, for 4-5 minutes until starting to brown. Add the stock, orange juice, zest and the Majiang dressing to taste. Bring to the boil, then reduce heat to medium and simmer for 6-8 minutes until reduced by half. Toss through the cooked egg noodles and season to taste. Divide among bowls and top with lamb, long green shallot and chives.