Xinjiang-style Braised Lamb Chops

Ingredients

In this Xinjiang adaptation of Coste al sugo, the traditional Italian flavors are enhanced with the bold and aromatic spices characteristic of Xinjiang cuisine. The original Italian dish typically features a simple tomato-based sauce, while the Xinjiang version incorporates cumin, chili powder, and Sichuan peppercorns to create a more complex and flavorful profile. Additionally, the cooking technique is adjusted to slow-cook the lamb chops, resulting in a tender and succulent texture. We alse have the original recipe for Coste al sugo, so you can check it out.

• 4 lamb chops (500g / 1.1 lb) 4 lamb chops (500g / 1.1 lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin powder (5g) 1 teaspoon cumin powder (5g)
• 1 teaspoon chili powder (5g) 1 teaspoon chili powder (5g)
• 1 teaspoon Sichuan peppercorns, crushed (5g) 1 teaspoon Sichuan peppercorns, crushed (5g)
• 1 cup tomato puree (240ml) 1 cup tomato puree (240ml)
• 1 cup chicken broth (240ml) 1 cup chicken broth (240ml)
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet over medium-high heat.
2. 2.
   Season the lamb chops with salt on both sides and sear them in the hot oil until browned. Remove the chops from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the cumin powder, chili powder, and crushed Sichuan peppercorns to the skillet. Stir well to coat the onions and garlic with the spices.
5. 5.
   Pour in the tomato puree and chicken broth. Stir to combine all the ingredients.
6. 6.
   Return the lamb chops to the skillet, submerging them in the sauce.
7. 7.
   Reduce the heat to low, cover the skillet, and simmer for about 1.5 to 2 hours, or until the lamb chops are tender and the flavors have melded together.
8. 8.
   Once cooked, remove the lamb chops from the skillet and transfer them to a serving platter.
9. 9.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Lamb chops — For the best results, choose lamb chops that are well-marbled and of high quality. This will ensure a tender and flavorful end result.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry skillet before crushing them. This will enhance their aroma and flavor.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili powder or add some dried chili flakes.
• For an extra depth of flavor, marinate the lamb chops in the spice mixture for a few hours or overnight before cooking.
• Serve the Xinjiang-style Braised Lamb Chops with steamed rice or naan bread to soak up the delicious sauce.
• If you don't have Sichuan peppercorns, you can substitute them with black peppercorns for a milder flavor.
• Adjust the cooking time according to the thickness of the lamb chops to ensure they are cooked to your desired level of tenderness.

Serving advice

Serve the Xinjiang-style Braised Lamb Chops hot as a main course. Accompany them with steamed rice or naan bread to enjoy the flavorful sauce.

Presentation advice

Arrange the tender lamb chops on a serving platter, spooning the rich tomato-based sauce over them. Garnish with fresh cilantro for a pop of color and freshness.