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Dry Pot Lamb Recipe

Name: Panda Cuisines Dry Pot Lamb Recipe
Cook time: 45 min
Total time: 45 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 1 lb boneless lamb shoulder or leg, cut into 1-inch cubes; 1 tbs light soy sauce; 1 tsp Shaoxing wine (or dry sherry); 1 tsp cornstarch; 0.25 tsp white pepper; 0.25 tsp salt; 3 tbs vegetable oil (or peanut oil); 8 pcs dried red chilies, halved and seeds shaken out (adjust heat); 1 tsp Sichuan peppercorns; 6 pcs garlic cloves, thinly sliced; 1 tbs fresh ginger, julienned; 6 pcs scallions (green parts only), cut into 2-inch pieces; 1 tbs doubanjiang (spicy fermented bean paste); 0.5 tsp dark soy sauce; 1 tsp light soy sauce; 0.5 tsp granulated sugar; 0.25 cup chicken or lamb stock (or water); 0.5 tsp toasted sesame oil; 2 tbs fresh cilantro, chopped (optional); 1 tsp toasted sesame seeds (optional)

Inspired by Panda Cuisine

Time45m

Serves3

Make Dry Pot Lamb Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Lamb & Marinade

1 lb boneless lamb shoulder or leg, cut into 1-inch cubes

1 tbs light soy sauce

1 tsp Shaoxing wine (or dry sherry)

1 tsp Cornstarch

1/4 tsp White pepper

1/4 tsp Celtic sea salt

Aromatics & Flavor Base

3 tbs vegetable oil (or peanut oil)

8 pcs dried red chilies, halved and seeds shaken out (adjust heat)

1 tsp Sichuan peppercorns

6 pcs garlic cloves, thinly sliced

1 tbs fresh ginger, julienned

6 pcs scallions (green parts only), cut into 2-inch pieces

Sauce & Seasoning

1 tbs doubanjiang (spicy fermented bean paste)

1/2 tsp dark soy sauce

1 tsp light soy sauce

1/2 tsp granulated sugar

1/4 cup chicken or lamb stock (or water)

Finish & Garnish

1/2 tsp toasted sesame oil

2 tbs fresh cilantro, chopped (optional)

1 tsp toasted sesame seeds (optional)

Method

Lamb & Marinade

Marinate Lamb

Pat the lamb cubes dry with paper towels. In a bowl combine 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, 1/4 tsp white pepper and 1/4 tsp salt. Toss the lamb in the marinade until evenly coated. Cover and refrigerate for 20–30 minutes while you prepare other ingredients.

Aromatics & Flavor Base

Prepare aromatics: halve the dried chilies and shake out most seeds (leave some for more heat). Thinly slice the garlic, julienne the ginger, and cut scallion greens into 2-inch pieces. Have the Sichuan peppercorns measured and oil ready.

Sauce & Seasoning

Mix the sauce: in a small bowl combine 1 tbs doubanjiang, 1/2 tsp dark soy, 1 tsp light soy, 1/2 tsp sugar and 1/4 cup chicken or lamb stock (or water). Stir until the doubanjiang is loosened and set aside.

Cook

Brown the Lamb

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs oil and swirl. Add marinated lamb in a single layer (work in batches if needed) and sear without moving for 1–2 minutes until browned, then stir-fry 1–2 more minutes until mostly cooked through. Transfer lamb to a plate and keep warm.

Build the Flavor

Reduce heat to medium-high and add remaining 2 tbs oil to the wok. Add Sichuan peppercorns and dried chilies. Stir-fry 20–30 seconds until fragrant and chilies darken slightly (careful not to burn). Add sliced garlic and julienned ginger and stir 30–40 seconds until aromatic.

Add Doubanjiang & Sauce

Push aromatics to the side, add the prepared sauce to the center of the wok and let it bubble for 10–15 seconds, stirring so the doubanjiang dissolves and coats the aromatics. Return the seared lamb to the wok and toss to combine. Stir-fry on high for 1–2 minutes so sauce reduces and coats the meat; if the mixture seems dry, add up to 1–2 tbs water or stock to loosen it—this should remain a mostly dry but saucy coating, not soupy.

Finish with Scallions

Add the scallion pieces and continue to toss and stir-fry for 30–45 seconds until scallions are bright and slightly softened. Drizzle 1/2 tsp toasted sesame oil over the lamb and toss to distribute.

Finish & Garnish

Adjust seasoning to taste — add a pinch more salt or a few drops of light soy if needed. Transfer the dry pot lamb to a serving dish. Sprinkle with chopped cilantro and toasted sesame seeds if using. Serve immediately with steamed rice or as part of a multi-dish meal.