Xinjiang Basin Lamb Stew
A hearty, traditional Xinjiang lamb stew featuring tender bone-in lamb slow-cooked with sweet carrots, aromatic ginger, and warming tangerine peel. This communal dish is perfect for family gatherings and captures the bold flavors of northwestern Chinese cuisine.
Story
This rustic lamb stew is a beloved dish from the Xinjiang region, traditionally cooked in a large basin and shared family-style. The combination of lamb bones, carrots, and Chinese medicinal ingredients creates a deeply nourishing and flavorful meal.
Ingredients
Bone-in lamb shoulder, cut into large chunks
700 grams
Carrots, peeled and cut into thick rounds
3 medium
Fresh ginger, sliced
2 inches
Dried tangerine peel
2 pieces
Goji berries
2 tablespoons
Yellow onion, quartered
1 large
Salt
to taste
Fresh cilantro, chopped
1/2 cup
Water or lamb broth
2 liters
Instructions
1
Prep the ingredients
Cut the lamb into large, bite-sized chunks about 3-4 centimeters each. Peel and slice the carrots into thick rounds. Quarter the onion and slice the ginger. Rinse the goji berries and dried tangerine peel in warm water to soften.
2
Blanch the lamb
Place the lamb chunks in a large pot and cover with cold water. Bring to a boil over high heat and let cook for 3-4 minutes to remove impurities. Drain and rinse the lamb under warm water, then set aside.
3
Build the stew
Return the blanched lamb to a clean pot. Add the ginger slices, tangerine peel, and quartered onion. Pour in the water or broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 1 hour until the lamb becomes tender.
4
Add carrots and finish
Add the carrot rounds to the pot and continue simmering for another 25-30 minutes until the carrots are soft but hold their shape. Stir in the goji berries during the last 10 minutes. Season generously with salt.
5
Serve family-style
Transfer the stew to a large serving basin or deep bowl. Sprinkle fresh cilantro over the top and serve hot with crusty bread or steamed rice on the side.
