China · Home-style
Lamb Chops Stewed with Radish
Lamb ribs stewed with big chunks of daikon until the meat is soft and the radish is sweet and meltingly tender. A northern winter warmer.
Radish is the point of this dish rather than a filler: it turns sweet as it drinks the lamb broth, which is exactly what a northern winter wants. Pre-boiling the daikon separately takes away its raw bite and is what stops the finished soup from being sharp. Everything can go in a pressure cooker, and the two-stage cooking there is not a shortcut but the ordinary method.
Ingredients
- lamb ribs400 g
- ginger4 pieces
- salt10 g
Directions
- 1
Peel the radish and roll-cut it into large chunks of 3 to 5 cm; set aside.
- 2
Ask the seller to cut the lamb ribs when you buy them, as a home knife will rarely get through; set aside.
- 3
Put the lamb into cold water with half the cooking wine and half the scallion and ginger, and boil for 10 minutes to draw out the raw taste, skimming off any scum that rises if you like.
- 4
In another pot of cold water put the cut daikon with half the rock sugar, and once it boils cook for 5 minutes to take the heat out of the radish.
- 5
Lift out the blanched lamb, put it in the pressure cooker and add water to cover, plus about another 300 ml.
- 6
Add the remaining scallion, ginger and cooking wine, Sichuan peppercorns, rock sugar, angelica dahurica if you like, and salt. Cover, wait for the pressure to come up and cook over medium heat for about 15 minutes.
- 7
Turn off the heat and wait for the pressure to release fully. Uncover, add the blanched radish and season with 3 to 10 g salt or a splash of water, tasting as you go.
- 8
Heat again over medium heat: 10 minutes in the pressure cooker once it comes up to pressure, or 20 minutes covered in an ordinary pot.
- 9
Turn off the heat and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.