Spicy Lamb Hot Pot
A warming, numbing Sichuan-style hot pot featuring tender lamb ribs simmered in a bold chili and Sichuan pepper broth. Perfect for cold evenings and communal dining.
Story
This hearty lamb hot pot brings the authentic heat of Sichuan cuisine to your table. The combination of dried chilies and Sichuan peppercorns creates that signature 'ma la' sensation—numbing warmth that keeps you reaching for more. Serve directly from the pot at the center of the table for a truly interactive dining experience.
Ingredients
Lamb ribs, cut into 2-inch pieces
2 pounds
Dried red chilies
15-20 pieces
Sichuan peppercorns
2 tablespoons
Ginger, sliced
4 pieces
Garlic, smashed
6 cloves
Star anise
3 pieces
Chinese cooking wine
3 tablespoons
Light soy sauce
2 tablespoons
Dark soy sauce
1 tablespoon
Doubanjiang (chili bean paste)
2 tablespoons
Chicken or lamb broth
6 cups
Salt
to taste
Vegetable oil
4 tablespoons
Instructions
1
Prepare the lamb
Trim excess fat from the lamb ribs and cut into manageable 2-inch pieces. Place in a large pot, cover with cold water, and bring to a boil over high heat. Add a splash of cooking wine and let it simmer for 2-3 minutes to draw out impurities. Drain the lamb, rinse briefly, and set aside.
2
Toast the aromatics
Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add the ginger, garlic, and star anise, stirring until fragrant—about 30 seconds. Toss in the dried chilies and Sichuan peppercorns, stir-frying briefly until the chilies darken slightly and the peppercorns release their aroma.
3
Build the base
Add the chili bean paste and cook, stirring constantly, until the oil turns a deep red color and the paste becomes fragrant—this takes about 2 minutes. Pour in the cooking wine and let it reduce by half, then add both soy sauces.
4
Simmer the lamb
Add the blanched lamb to the pot and stir to coat evenly with the spice base. Pour in the broth, bring to a vigorous boil, then reduce to a gentle simmer. Cover partially and cook for 1 to 1.5 hours, stirring occasionally, until the lamb is tender and deeply flavorful.
5
Season and serve
Taste the broth and adjust salt as needed. The sauce should be rich, slightly oily, and have a noticeable numbing heat from the Sichuan peppercorns. Transfer the pot to the center of the table over a portable burner and serve hot, accompanied by dipping sauces and side vegetables if desired.
