Chinese BBQ Lamb with Chilli Sauce

5/5 from 1 Customers
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Throughout China, purveyors of shaokao (Chinese for BBQ) lure customers to their stalls with the tantalising smells of grilled meat and vegetables. Inspired by the cuisine from the north of the country, here we’ve got some delicious, crispy BBQ lamb chops marinated in cumin and Sichuan pepper. They’re served with a dish of stir-fried peppers, potatoes and aubergine known as di san xian and a fiery chilli sauce.

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25 mins

40 mins

3/5

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In stock
£3.25

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Throughout China, purveyors of shaokao (Chinese for BBQ) lure customers to their stalls with the tantalising smells of grilled meat and vegetables. Inspired by the cuisine from the north of the country, here we’ve got some delicious, crispy BBQ lamb chops marinated in cumin and Sichuan pepper. They’re served with a dish of stir-fried peppers, potatoes and aubergine known as di san xian and a fiery chilli sauce.

Recipe

25 mins

40 mins

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Lamb

Dietary

Gluten Free

Gluten Free

Dairy Free

Dairy Free

Origin

Popular Style

Chinese

Country

China

  • Lamb Spices: Sichuan pepper, cumin, garlic
  • Di San Xian Blend: white pepper, white SESAME, garlic, ginger, chives
  • Chilli Sauce Spices: red bell pepper, chilli, garlic, Kashmiri chilli, onion

May contain traces of celery and mustard. Allergens are listed in CAPITALS

  • 8 lamb cutlets or chops
  • 500g new potatoes
  • 1 medium red onion
  • 2 peppers (any colour)
  • 1 aubergine
  • 10g bunch of coriander (optional)
  • 3 tbsp soy sauce (any type) or gluten-free alternative
  • 1 tsp sugar
  • 2 tsp vinegar (rice, white wine or cider vinegar is best)
  • 1 tbsp tomato puree
  • Rice to serve (optional)
  • Large frying pan
  • Small pan
  • Mixing bowl

Product Rating (1):

5/5

Lovely flavour definitely worth marinating the meat overnight. The stir fry was really good and aubergine and potato worked really well we felt we didn’t need rice. We thoroughly enjoyed this easy kit and look forward to trying again.

Alice Divall View More

Great job marinating the meat overnight to really bring out the flavour - this looks delicious!

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