Chinese Islamic-style Slow-cooked Lamb

Ingredients

In this Chinese Islamic adaptation, the traditional Croatian Teletina ispod peke is transformed into a Chinese Islamic-style slow-cooked lamb. The original dish is typically cooked under a bell-shaped lid, while this recipe utilizes slow cooking techniques to achieve tender and flavorful meat. The Chinese spices and flavors are incorporated to create a unique fusion of cuisines. We alse have the original recipe for Teletina ispod peke, so you can check it out.

• 2 pounds (900g) lamb shoulder, bone-in 2 pounds (900g) lamb shoulder, bone-in
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, thinly sliced 2 onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon honey 1 tablespoon honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 9g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Heat the vegetable oil in a large oven-safe pot over medium heat. Add the sliced onions and cook until softened and lightly browned.
3. 3.
   Add the minced garlic, grated ginger, star anise, cinnamon stick, and Sichuan peppercorns to the pot. Cook for 1-2 minutes until fragrant.
4. 4.
   Push the onion mixture to the sides of the pot and place the lamb shoulder in the center. Season the lamb with salt and pepper.
5. 5.
   Pour in enough water to cover the lamb halfway. Cover the pot with a tight-fitting lid or aluminum foil.
6. 6.
   Transfer the pot to the preheated oven and cook for 3-4 hours, or until the lamb is tender and easily falls off the bone.
7. 7.
   Remove the pot from the oven and carefully transfer the lamb to a serving platter. Cover with foil to keep warm.
8. 8.
   Strain the cooking juices from the pot into a saucepan. Add the soy sauce and honey to the saucepan and simmer over medium heat until the sauce thickens slightly.
9. 9.
   Slice the lamb and drizzle the sauce over the top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Lamb shoulder — For the best results, choose a lamb shoulder with good marbling, as this will ensure a tender and flavorful end result.
• Sichuan peppercorns — Toast the Sichuan peppercorns in a dry pan before using to enhance their aroma and flavor.

Tips & Tricks

• For an extra kick of heat, add a pinch of chili flakes to the marinade.
• If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with a little water and add it to the saucepan while simmering.
• Serve the lamb with steamed rice or noodles for a complete meal.

Serving advice

Serve the Chinese Islamic-style Slow-cooked Lamb as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the sliced lamb on a platter and drizzle the sauce over the top. Garnish with sprigs of fresh cilantro for an elegant touch. Serve with steamed rice or noodles on the side.