Hand Grabbed Lamb

Ingredients

• Qinghai lamb ribs or leg 1kg, large pieces
• Water 2L
• Coarse salt 15g
• Ginger 20g, sliced
• Scallions 3
• For the dip: cumin powder 10g, chili powder 5g, coarse salt 3g

Cooking Steps

1. 1. Cut the mutton into large pieces (about 5 cm pieces). Rinse thoroughly with cold water.
2. 2. Bring a large pot of water to a boil. Add the lamb cubes and return to the boil for 5 minutes. Drain and rinse.
3. 3. In a clean pot, add 2 liters of water, add ginger and green onions, and bring to a boil. Add blanched lamb.
4. 4. Simmer for 60 minutes, until the lamb is tender but still retains its shape. Add kosher salt during the last 10 minutes.
5. 5. Remove the lamb from the broth. Place on a large plate and sprinkle with cumin chilli salt.
6. 6. Tear off the lamb pieces with your hands and dip into the salt mixture before serving. Serve with flatbread.

Cultural Tips

In Qinghai, hand-caught mutton is served on every important occasion, from welcoming guests to celebrating festivals. The dish reflects the nomadic traditions of the Tibetan and Hui communities in the area. The remaining soup after cooking will never be wasted and can be used to make noodle soup the next day.