This Sichuan Peppercorn-Infused Halal Lamb with Tangerine and Star Anise Essence is a delightful fusion of flavors, offering a taste of authentic Chinese cuisine. The dish features tender halal lamb infused with the numbing spice of Sichuan peppercorns, combined with the sweet and citrusy notes of tangerine. Star anise adds a hint of licorice, enriching the dish’s aromatic profile. The blend of spices creates a complex, robust flavor that complements the lamb beautifully. This recipe is cherished for its bold taste and fragrant aroma, making it a favorite among those who love exploring diverse culinary experiences. Perfect for special occasions or a sophisticated dinner, it brings a touch of exotic elegance to any meal.
Sichuan Peppercorn-Infused Halal Lamb with Tangerine and Star Anise Essence
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Lamb – 500 Grams
- Sichuan Peppercorns – 1 Tbsp
- Tangerine – 1 Piece
- Star Anise – 3 Piece
- Garlic – 2 Cloves
- Ginger – 1 Tbsp
- Soy Sauce – 3 Tbsp
- Sugar – 1 Tsp
- Salt – 1 Tsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
450 Kcal
Calories
30 Grams
Total Fat
10 Grams
Saturated Fat
90 Mg
Cholesterol
800 Mg
Sodium
8 Grams
Carbohydrates
35 Grams
Protein
1 Grams
Dietary Fiber
20 Mg
Vitamin C
Directions
Step 1
Toast the Sichuan peppercorns in a dry pan until fragrant, then grind them coarsely.
Step 2
Peel the tangerine and set aside the zest. Slice the garlic and ginger finely.
Step 3
In a bowl, mix lamb with ground Sichuan peppercorns, tangerine zest, star anise, garlic, ginger, soy sauce, sugar, and salt.
Step 4
Heat vegetable oil in a large pan over medium heat.
Step 5
Add the marinated lamb mixture.
Step 6
Cook the lamb until it is browned on all sides, approximately 10-12 minutes.
Step 7
Reduce heat to low, cover the pan, and let it simmer for another 15 minutes until the lamb is tender.
Step 8
Remove from heat and let it rest for 5 minutes before serving.
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