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Hui Lamb with Chick-Peas and Anise

Hui Lamb with Chick-Peas and Anise

By CulinaryKizzy, member

Posted: March 12th, 2010

With an abundance of information today on where food comes from, it is getting tougher to ignore reality. There is a Farmer's Market where I live and the mormon community sells lamb meat by whole animal. they also sell eggs and select vegetables. Know where you food comes from and then treat it right. I am admit, I have not owned a slow-cooker, though I do plenty of slow-cooking in my Dutch oven. There are many traditional recipes around the world which insists on slow cooking, the slow-cooked Kashmiri meat dishes, Indian Gujarati Undhiyu slow-baked overnight, Stews around the world and even pudding at my home. So here are a few dishes which we love at home: lamb stew, winter bean soups, and even a rice pudding.

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1 cup dried chickpeas (garbanzo beans)
1½ tablespoons peanut or vegetable oil
1 pound lamb shoulder, cut into approximately 2-inch chunks [stewing lamb]
3 medium yellow onions, peeled and cut into large chunks
2 star anise
1½ teaspoons sea salt, or to taste
1 teaspoon Sichuan peppercorns, toasted and ground to a powder
2 Thai dried red chiles
4 cups kettle-hot water
4 scallions, trimmed, cut lengthwise into half, and then cut into 2-inch lengths
1½ tablespoons dry-roasted white sesame seeds

HUI LAMB STEW WITH CHICK-PEAS AND ANISE (niu rou fang zang) [Central Yunnan, China]

Hydrate chickpeas overnight. Sear lamb meat on all sides and cook along with onion for another 10 minutes. Combine hydrated chickpeas, seared lamb with onion and rest of ingredients in the slow-cooker. Cook on HIGH for 8 hours.

Before serving, stir in scallions and dry-roasted white sesame seeds. Serve hot with steamed Jasmine rice or a flatbread, and stir-fried cauliflower or bok-choy.

For a stove-top version see here:


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