Lagman

Seared pieces of lamb combined with crunchy peppers in a deep sauce scented with star anise. The sauce should be short and glossy, perfectly coating the vegetables.

• Prep time: 25 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 733
• Protein: 40 g
• Carbs: 28 g
• Fat: 48 g

Ingredients

• 600 g Lamb shoulder ( in 2cm cubes )
• 4 tbsp Sunflower oil
• 2 piece Onion ( sliced )
• 4 piece Garlic ( minced )
• 1 piece Red bell pepper ( in strips )
• 1 piece Green bell pepper ( in strips )
• 2 piece Apium graveolens ( in segments )
• 100 g Green bean ( halved )
• 2 piece Round tomato ( diced )
• 2 tbsp soy sauce
• 1 tbsp Red wine vinegar
• 2 piece star anise
• 1 tsp Sichuan peppercorn ( crushed )
• 1 tsp Cumin seeds
• 1 piece Hot chili pepper ( seeded and minced )
• 300 ml Mineral water
• 1 pinch Gray sea salt
• 100 g Green radish (Daikon) ( cut into sticks )

Instructions

1. Meat preparation

   Cut the lamb shoulder into small, regular cubes. In a wok or cast-iron pot, heat the sunflower oil until it lightly smokes. Sear the meat over high heat until well browned on all sides.

2. Sautéing vegetables

   Add the sliced onions and minced garlic. When translucent, toss in the peppers, celery, green beans, and green radish cut into segments. The vegetables should remain firm to the bite.

3. Seasoning and wetting

   Stir in the diced tomatoes, cumin, Sichuan pepper, star anise, and chili. Deglaze with soy sauce and red wine vinegar. Pour in the mineral water, bring to a boil, then lower the heat.

4. Reducing the sauce

   Simmer until the sauce coats the back of a spoon. It should be smooth and dark. Adjust seasoning with grey sea salt at the last moment.

Chef's tips

• Do not overcrowd the wok so the meat browns instead of boiling.
• Remove the star anise before serving; it has already released its flavor.
• The secret is in the heat: high for searing, low for binding flavors.

Storage

Keeps for 3 days in the fridge. The sauce gains depth after resting overnight.