An opalescent mutton broth simmered slowly with Central Asian spices, brightened with tender white radish and sprinkled with fresh cilantro. A comforting dish at the heart of Uyghur cuisine from Xinjiang.
Ingredients
- 800 g Bone-in mutton (neck or shoulder)
- 1 piece White radish (daikon)
- 1 piece Yellow onion
- 1 piece Fresh ginger
- 3 cloves Garlic
- 1 tsp Cumin seeds
- 1 pinch Sichuan peppercorns
- 2 pieces Star anise
- 2 leaves Bay leaf
- 2 tbsp Neutral oil (sunflower)
- to taste Salt
- to taste Ground white pepper
- 1 bunch Fresh cilantro
- 2 pieces Scallion (green onion)
- 2 l Water
Method
- Blanch the mutton: plunge the pieces into a large pot of cold water, bring to a boil, carefully skim off the brown foam that rises to the surface, then remove the meat and rinse it under clear water. Discard the blanching water.
- Toast the spices: in a dry Dutch oven over medium heat, toast the cumin, Sichuan peppercorns, star anise, and bay leaf until fragrant, taking care not to burn them.
- Sweat the aromatics: add the oil, sliced onion, sliced ginger, and lightly crushed garlic, and sweat until the onion becomes translucent and perfumes the oil.
- Brown the meat: return the mutton pieces to the pot, turning to coat them with the aromatics and spices, and let them brown on all sides.
- Add liquid and simmer: pour in the water, bring to a simmer, skim any residual impurities one last time, then cover and reduce the heat to maintain a steady, gentle simmer.
- Cook the meat: simmer until the meat easily pulls away from the bone and the broth becomes opalescent (the fat will rise to the surface in fine golden droplets).
- Add the radish: stir in the white radish cut into large chunks, and continue cooking until tender but still offering slight resistance when pierced with a fork.
- Season: salt and pepper the broth, taste, and adjust; the salt reveals the depth of the mutton, and the white pepper adds a subtle heat.
- Serve: divide the meat and radish among deep bowls, pour the piping hot broth over them, and generously sprinkle with chopped cilantro and scallions.
Nutrition
Per serving
- Energy
- 420.4 kcal
- Protein
- 30.58 g
- Carbohydrate
- 4.24 g
- Fat
- 31.6 g
- Fibre
- 1.45 g
- Calcium
- 32.01 mg
- Iron
- 4.63 mg
- Magnesium
- 34.54 mg
