Entree: China – Inner Mongolia – 手抓羊肉 ➤ Shǒu zhuā yángròu (Tender mutton boiled in a simple broth and traditionally eaten by hand with salt and condiments)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) mutton shoulder, bone-in
- 12 cups (2.8 L) water
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (30 ml) coarse salt, plus extra for serving
- 1 tbsp (8 g) ground cumin
- 1 tsp (5 g) ground black pepper
- 6 garlic cloves, smashed
- 2 inch (5 cm) piece fresh ginger, sliced
- 2 bay leaves
- 1 small onion, halved
- 1 bunch scallions, trimmed and sliced for garnish
- Coarse salt and extra ground cumin for individual dipping

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Rinse the mutton under cold water and pat dry. Heat the vegetable oil in a large stockpot over medium-high heat and brown the mutton on all sides, 6–8 minutes, to render some fat and add color.
2. Add the water to cover the meat, bring to a rolling boil, then skim and discard the cloudy foam and impurities that float to the surface.
3. Return the pot to a gentle simmer, add the smashed garlic, sliced ginger, halved onion, bay leaves, 2 tbsp (30 ml) coarse salt, ground cumin, and black pepper. Reduce heat to low, cover partially and simmer gently.
4. Cook until the mutton is very tender and easily pulls from the bone, about 1.5–2 hours depending on size. Check occasionally and skim any foam; add a little water if necessary to keep the meat mostly submerged.
5. Remove the mutton to a platter and let rest 5–10 minutes. Carve or pull into large pieces and transfer to a warmed shallow serving dish. Strain and reserve a cup of the broth for serving if desired.
6. Serve hot with bowls of coarse salt, extra ground cumin, sliced scallions and optional thinly sliced raw onion; traditionally diners dip pieces of mutton into salt/cumin mixtures and eat by hand.

1. Rinse the mutton under cold water and pat dry. Heat the vegetable oil in a large stockpot over medium-high heat and brown the mutton on all sides, 6–8 minutes, to render some fat and add color.
2. Add the water to cover the meat, bring to a rolling boil, then skim and discard the cloudy foam and impurities that float to the surface.
3. Return the pot to a gentle simmer, add the smashed garlic, sliced ginger, halved onion, bay leaves, 2 tbsp coarse salt, ground cumin, and black pepper. Reduce heat to low, cover partially and simmer gently.
4. Cook until the mutton is very tender and easily pulls from the bone, about 1.5–2 hours depending on size. Check occasionally and skim any foam; add a little water if necessary to keep the meat mostly submerged.
5. Remove the mutton to a platter and let rest 5–10 minutes. Carve or pull into large pieces and transfer to a warmed shallow serving dish. Strain and reserve a cup of the broth for serving if desired.
6. Serve hot with bowls of coarse salt, extra ground cumin, sliced scallions and optional thinly sliced raw onion; traditionally diners dip pieces of mutton into salt/cumin mixtures and eat by hand.