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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. light soy sauce
- 2 Tbsp. yellow bean paste
- 2 Tbsp. shao hsing wine
- 1 Tbsp. cumin seeds
- 1 Tbsp. Korean chilli flakes
- 1/2 tsp. Chinese five-spice powder
- 1/2 tsp. sugar
- 1.5 kilograms lamb shoulder (on the bone, you can also use lamb shanks or sliced neck chops)
- 2 Tbsp. grapeseed oil
- 1 Tbsp. chilli oil
- 1/2 tsp. ground Sichuan pepper (toasted and)
- 1 handful coriander (to serve)
- 2 spring onions (shredded, to serve)
- Sichuan sauce (to serve, recipe here)
- mint
- coriander
- flatbread (Sesame, to serve, recipe here)
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