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Sichuan Lamb Ragu with White Rice

6 servings

Preparation time: 5 minutes

Cooking time: 30 minutes


  • 1 cup medium-grain white rice

  • 2 tablespoons canola oil

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 2 tablespoons hot bean paste

  • ¼ cup low sodium soy sauce

  • 2 pounds ground American Lamb

  • 2 cups chicken stock

  • 1 tablespoon cornstarch

  • ½ cup fermented black beans, soaked 30 minutes, drained, and rinse

  • ¼ cup chili oil

  • ¼ cup sesame oil

  • 1 tablespoon Sichuan peppercorns, toasted and ground

  • ½ teaspoon five spice

  • ½ teaspoon cumin seeds, toasted and ground

  • ½ cup thinly sliced scallions

  • 1 cup cilantro leaves


Wash rice by submerging in 1 quart water; stir with hands and drain well. Repeat twice more; drain completely. In a medium saucepan, combine rice and 2 cups water; bring to a boil over high heat. Stir rice with a wooden spoon; reduce heat to medium-low. Cook for 6 to 8 minutes, stirring rice occasionally. Turn off heat; cover pot. Let rice sit for about 15 minutes to absorb last of the water; fluff with a fork. Cover tightly until ready to serve.

In a large, heavy-bottomed saucepan over medium heat, heat oil. Add garlic and ginger; cook until golden, stirring often. Add bean paste; cook until fragrant. Add soy sauce; stir until incorporated. Add lamb and sauté. When lamb is broken up and starting to brown, add stock; simmer for 15 minutes.

In a small bowl, mix cornstarch and 1 tablespoon ice water. Whisk into ragu; let thicken. Add beans, chili oil, sesame oil, peppercorns, five spice and cumin; simmer for 30 minutes.

Place 1 cup of rice into 6 bowls; divide ragu on top. Garnish with scallions and cilantro.

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