Guangxi-style Easter Lamb

Ingredients

In this adaptation, the original Czech Easter lamb is transformed into a Guangxi-style dish by incorporating traditional Guangxi ingredients and spices. The use of star anise, cinnamon, Sichuan peppercorns, fermented tofu, and dried tangerine peel gives the dish a distinct Guangxi flavor profile. Additionally, the cooking technique is modified to slow-cook the lamb, resulting in a tender and succulent texture. We alse have the original recipe for Velikonoční beránek, 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 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 2 tablespoons fermented tofu, mashed 2 tablespoons fermented tofu, mashed
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
• 1 tablespoon dried tangerine peel 1 tablespoon dried tangerine peel
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 50g
• 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 minced garlic, grated ginger, star anise, cinnamon stick, and Sichuan peppercorns. Cook for 2 minutes until fragrant.
3. 3.
   Add the mashed fermented tofu, soy sauce, oyster sauce, and Shaoxing wine to the pot. Stir well to combine.
4. 4.
   Place the lamb shoulder in the pot and sear on all sides until browned.
5. 5.
   Add the dried tangerine peel and chicken broth to the pot. Cover with a lid and transfer to the preheated oven.
6. 6.
   Slow-cook the lamb for 3-4 hours, or until it is tender and easily falls off the bone.
7. 7.
   Remove the pot from the oven and let the lamb rest for 10 minutes before serving.
8. 8.
   Garnish with fresh cilantro and serve with steamed rice.

Treat your ingredients with care...

• Fermented tofu — If fermented tofu is not available, you can substitute it with 1 tablespoon of miso paste mixed with a pinch of five-spice powder for a similar flavor profile.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb overnight in the spice mixture before cooking.
• If you prefer a spicier dish, add a small amount of dried chili flakes or fresh chili peppers to the pot.
• Serve the Guangxi-style Easter Lamb with a side of steamed bok choy or stir-fried vegetables for a complete meal.
• Leftovers can be used to make delicious lamb sandwiches or added to salads for a quick and flavorful lunch.
• Adjust the cooking time based on the size and thickness of the lamb shoulder to ensure it reaches the desired tenderness.

Serving advice

Serve the Guangxi-style Easter Lamb as the centerpiece of your meal, accompanied by steamed rice and a side of fresh greens. The tender and fragrant lamb pairs perfectly with the fluffy rice, creating a satisfying and comforting dining experience.

Presentation advice

Arrange the Guangxi-style Easter Lamb on a large serving platter, garnished with fresh cilantro for a pop of color. Place the steamed rice in a separate bowl or on individual plates. The vibrant colors and aromatic aroma of the dish will entice your guests as they gather around the table.