When I think of cozy, soul-warming meals, Slow Cooker Northern Chinese Lamb always comes to mind. The deep, toasty spices and the melt-in-your-mouth lamb make this dish feel like a warm hug on a plate. The gentle heat from chili flakes adds just the right kick to keep things exciting.

This is my go-to recipe for those busy days when I still want a home-cooked meal. Toss everything into the slow cooker, let it do its magic, and enjoy the reward with fluffy rice and tender greens. Bonus: It tastes even better the next day, so save some leftovers!

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Recipe Ingredients

• 3 tsp of Sichuan peppercorns
• 3 tsp of cumin seeds
• 1½ tsp of fennel seeds
• ½ tsp of ground turmeric
• 1 tsp of ground ginger
• 2 tsp of chili flakes
• 3 garlic cloves, finely chopped
• 1 tbsp of malt vinegar
• 3 tsp of salt
• 1½ tsp of raw sugar
• 1 x 2 kg (4 lb 8 oz) lamb shoulder, bone-in, trimmed of excess fat
• 1 tbsp of grapeseed oil or rice bran oil
• 1 onion, cut into wedges
• 1 green capsicum (pepper), cut into large pieces
• Water spinach or other Chinese greens, sliced green chili, and cooked rice, for serving

How To Make Slow Cooker Slow Cooker Northern Chinese Lamb

1. Toast the Spices: Heat a heavy-based frying pan over medium heat, and toast the Sichuan peppercorns, cumin seeds, and fennel seeds for about 3 minutes until fragrant. Stir frequently to prevent burning, then grind them coarsely using a mortar and pestle.
2. Prepare the Spice Paste: Transfer the ground spices to a large bowl, and mix in the ground turmeric, ground ginger, chili flakes, chopped garlic, malt vinegar, salt, and raw sugar until well combined into a paste.
3. Prepare the Lamb: Use a sharp knife to make three deep incisions in the lamb shoulder, cutting all the way through to the bone. Rub the spice paste all over the lamb, ensuring you push the paste deep into the incisions for maximum flavor.
4. Sear the Lamb: Heat the grapeseed or rice bran oil in a large frying pan over high heat. Sear the lamb shoulder for about 5 minutes, turning to brown evenly on all sides.
5. Assemble in the Slow Cooker: Place the onion wedges and green capsicum pieces in an even layer at the bottom of the slow cooker. Lay the lamb on top, and pour in any remaining spice paste from the bowl. Cover and cook on low for 10 hours until the lamb is tender and falling off the bone.
6. Serve and Garnish: Carefully remove the lamb from the slow cooker and serve it with water spinach or other Chinese greens, sliced green chili, and steamed rice for a hearty meal.

Recipe Tips

• Use the Right Spices: For maximum flavor, toast the spices until fragrant before grinding them into a paste. This step releases their essential oils and intensifies the overall flavor profile.
• Make It Spicy: If you enjoy extra heat, add a pinch of cayenne pepper or an additional teaspoon of chili flakes to the spice paste. Adjust to your spice tolerance level.
• Choose the Right Lamb Cut: A bone-in lamb shoulder works best for this recipe, as the bone adds depth to the flavor while keeping the meat moist and tender during slow cooking.
• Plan Ahead for Marinade Time: For even deeper flavor, rub the spice paste onto the lamb and let it marinate overnight in the refrigerator before searing and slow cooking.
• Add Extra Veggies: Toss in large chunks of carrots, potatoes, or daikon radish with the onion and capsicum for a more filling and colorful dish.

Recipe FAQs and Variations

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