Sichuan-spiced lamb ribs recipe
Sichuan-spiced lamb ribs are packed with bold flavours and spices. This recipe delivers tender meat with a fiery kick that’s perfect for sharing.
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Cooking tools:
- Steamer basket
- Saucepan
- Stove
- Mortar and pestle
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Wok
- Spatula
- Serving platter
Ingredients
- 600 gm lamb ribs (see note)
- 3 tsp Sichuan peppercorns, coarsely crushed
- 1 tsp coriander seeds, crushed
- 1 tsp dried chilli flakes
- 1 tsp fennel seeds, crushed
- 1 tbsp peanut oil
- 1 tbsp Chinkiang vinegar
- 1 tbsp light soy sauce
- 1 tsp brown sugar
- 2 spring onions, julienned, to serve
- To serve: steamed rice (optional)
- Salted cucumber
- 8 baby cucumbers, cut into 2cm pieces
- 1 tsp sea salt flakes
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