Inner Mongolian Shou Ba Rou

Ingredients

• 1.5–2 kg grassland lamb joints, bone-in; from young animals under one year, preferably Xilingol-breed or equivalent grass-fed
• 2–3 litres cold water, just enough to cover the meat
• 1–2 tsp fine salt, added to the cooking water; no other seasoning
• Optional dipping sauce
• 3 cloves garlic, finely chopped
• 1–2 fresh red chillies, finely chopped
• small bunch fresh coriander, roughly chopped

Method

1. 1
   Place the lamb joints in a pot and cover with cold water. Bring to the boil over high heat. Skim the grey foam that rises to the surface until the broth runs clear.
2. 2
   Add salt to the broth. Reduce to a steady simmer — the surface should tremble, not roll. The method is nothing but water, salt, and heat: this is where the dish lives or dies, and where every quality and flaw of the animal is made plain. Cook until the meat is just done — yielding when pressed, pulling cleanly from the bone without falling from it.
3. 3
   Lift the joints from the broth and rest briefly. Reserve the cooking broth and ladle it into bowls alongside the meat.
4. 4
   If preparing the optional dipping sauce, combine the garlic, chilli, and coriander. Serve separately; the sauce is an accompaniment, not a correction.
5. 5
   Bring the whole joints to the table and eat with bare hands, using a small knife to cut portions as needed. The meat should be moist, clean in flavour, and faintly mineral. The broth is drunk from the bowl.