Spicy Sichuan Lamb Stir-fry

Enjoy that stinging sensation on your tongue? That buzzing head rush? The fiery blast erupting throughout your body with every bite? REJOICE! For this dish is literally da’ bomb for you spice junkies out there!
What better way to relish in this chemical warfare together with lamb meat sourced directly from New Zealand. For soft meat, deep flavours and an excellent source of vitamins – opt for grass fed lamb. As the saying goes, you are what you eat. Grass fed lambs are typically lower in fat content compared to their grain fed counterparts and are enriched with vital nutrients such as iron, zinc and other vitamins. For this, we used Pure South lamb shoulder. Not only is it one of the more cost effective part of the lamb, it also packs a big flavour together with ultra tender meat. A bang for both your bucks and tastebuds!
Now, it’s really simple to whip up your very own version of spicy Sichuan sauce from scratch. Commonly known as ‘mala”, that addictive fiery sting comes from frying Sichuan peppercorn together with ginger, onion, garlic and dried chillies. Toss in those seared slices of lamb meat into that boiling crimson concoction for a minute and you are on, for a tongue-tingling time.
Don’t miss out on this fiery pleasure even if you can’t handle the heat, bring it down a notch by pairing with rice to enjoy a milder spicy punch with that melting meat.
#themeatmensg #simple #delicious

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600g lamb shoulder (cut into 1cm slices)
2tsp cumin powder
1tbsp light soya sauce
1tsp sesame oil
½tsp salt
½tsp sugar
1tbsp cornstarch
2tbsp Sichuan peppercorns
20g ginger (sliced)
1onion (cut into wedges and layers separated)
6cloves garlic (sliced)
20g dried red chillies
20g coriander leaves (chopped)
20g spring onions (chopped)
4tbsp oil



In a large bowl, combine 600g sliced lamb shoulder, 2 tsp cumin powder, 1 tbsp light soya sauce, ½ tsp salt, ½ tsp sugar and 1 tbsp cornstarch. Mix well then add 1 tsp sesame oil and 1 tbsp oil. Set aside 30 minutes to marinate.
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Heat wok on high heat. Pour 3 tbsp oil and when oil starts smoking, add lamb in a single layer and sear the meat until the bottom is browned, turning once to sear the other side. Turn off heat and transfer lamb to a plate.
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There should be 1 tbsp leftover oil in the wok, add more oil if need to.
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Heat wok on medium heat, add in 2 tbsp Sichuan peppercorns and fry until fragrant.
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Add in 20g sliced ginger, onion slices and 6 cloves of sliced garlic. And stir-fry for 1 minute.
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Add in 20g whole dried chillies and cook for another minute.
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Turn to high heat, return seared lamb to the wok.
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Cook on high heat for 1 minute.
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Sprinkle over chopped spring onion and coriander leaves.
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Toss quickly until coriander and spring onions are just wilted.
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Serve with a steaming hot bowl of white rice.
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