Xinjiang-style Spiced Lamb Stew

Ingredients

While the original Fijian Godrogodro is a coconut-based fish stew, this Xinjiang-style adaptation replaces fish with lamb and incorporates the distinct flavors and spices of Xinjiang cuisine. The use of cumin, chili, and Sichuan peppercorns adds a unique twist to the dish, infusing it with the bold and aromatic flavors commonly found in Xinjiang cuisine. We alse have the original recipe for Godrogodro, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks 1.5 kg (3.3 lbs) lamb shoulder, cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 4 cups (950 ml) beef or lamb broth 4 cups (950 ml) beef or lamb broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 12g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
2. 2.
   Add the lamb chunks to the pot and cook until browned on all sides.
3. 3.
   Stir in the ground cumin, coriander, turmeric, chili powder, and crushed Sichuan peppercorns. Cook for a minute to toast the spices and release their flavors.
4. 4.
   Add the diced tomatoes and tomato paste to the pot, stirring well to combine.
5. 5.
   Pour in the beef or lamb broth and season with salt to taste. Bring the stew to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for 2-3 hours, or until the lamb is tender and the flavors have melded together.
7. 7.
   Serve the Xinjiang-style Spiced Lamb Stew hot, garnished with fresh cilantro. Accompany with pickled vegetables on the side.

Treat your ingredients with care...

• Lamb shoulder — For the most tender results, choose lamb shoulder with a good amount of marbling. Trim off excess fat before cutting into chunks.

Tips & Tricks

• For an extra kick of heat, add a pinch of Xinjiang chili flakes to the stew.
• If you prefer a thicker stew, mix a tablespoon of cornstarch with water and stir it into the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Xinjiang-style Spiced Lamb Stew with warm naan bread or steamed rice to soak up the flavorful broth. Accompany with a side of pickled vegetables for a refreshing contrast.

Presentation advice

Garnish the stew with a generous sprinkle of fresh cilantro to add a pop of color. Serve it in a rustic clay pot or a deep bowl to showcase the vibrant colors and enticing aromas.