Every Sunday after the worship service, lunch at the Chinese Christian Church of Greater Washington D.C. has become a cherished tradition, providing a satisfying meal and a heartfelt expression of the church's love and care. Behind these delicious dishes are the tireless efforts of dedicated volunteers. The church's kitchen ministry is supported by members of various fellowships, who take turns preparing meals for around a hundred attendees. This enables both congregants and visitors to enjoy authentic Chinese cuisine infused with the warmth of home. We are deeply grateful for the devotion of these brothers and sisters, whose efforts turn each meal into both a culinary delight and a source of spiritual nourishment.

On October 20, Mark Fellowship prepared a special dish for the entire church: Braised Lamb Stew. This delicacy, rarely featured on the church’s Sunday lunch menu, was met with unanimous praise for its tender meat, rich aroma, and savory broth. Curious about how this beloved classic dish was made? Let’s take a closer look at its preparation.

Brother Zhanquan Yu and his wife, Sister Lifeng Wang, hail from Inner Mongolia, making them seasoned experts in lamb preparation. Together with Brother Xuelong Wang and the support of a dedicated team of over ten fellowship members, they crafted this exceptional dish. Their efforts ensured it was rich in nutrition, tender in texture, and bursting with flavor. The result was a truly unique and cherished taste, deeply rooted in Chinese culinary tradition. 

With the rising cost of groceries, selecting lamb—a relatively expensive ingredient—posed a significant challenge given the limited budget. However, by God’s grace, Mark Fellowship discovered a reasonably priced whole lamb at Costco, enabling them to move forward with their plan. They creatively adapted the recipe using Sichuan-style hotpot techniques, resulting in a dish that was both unique and full of flavor.

On Saturday, Brother Kun Zhang purchased a whole lamb weighing over 30 pounds and began defrosting it in preparation for Sunday. By 9 a.m. on Sunday, the team started processing the meat. Thanks to the expert knife skills of Brothers Zhanquan Yu and Qian Sun, the lamb was portioned in just 30 minutes. The pieces were then soaked in cold water for 30–60 minutes to remove excess blood, effectively reducing the gamey flavor. Next, the lamb was blanched by boiling it in cold water with a splash of cooking wine and Sichuan peppercorns for 5–10 minutes. The foam was skimmed off, and the meat was rinsed before being set aside for further preparation.

Recipe for Braised Lamb Stew (courtesy of Brother Xuelong Wang)

Main ingredients: Whole lamb from Costco, carrots
Additional ingredients (Available at Chinese supermarkets): Ginger, green onions, garlic, white peppercorns, star anise, Sichuan peppercorns, cinnamon sticks, dried chili peppers, bay leaves, cilantro
Seasoning, sauces and spices: Pixian bean paste, cooking wine, rock sugar, dark soy sauce, light soy sauce, white pepper powder, oyster sauce, salt

Preparation Steps:

  1. Prepare the lamb: Defrost the whole lamb in advance and cut it into large chunks. (For more details, please refer to the video demonstration by Brother Yu.)
  2. Blanch the lamb: Place lamb pieces in cold water with cooking wine and Sichuan peppercorns. Bring to a boil, simmer for 5–10 minutes, skim off foam, then rinse and set aside.
  3. Sauté the aromatics: Heat oil in a pan and sauté garlic and ginger slices until fragrant. Add the lamb and stir-fry until it changes color, then incorporate cooking wine, Pixian bean paste, dried chilies, ginger, light soy sauce, and dark soy sauce. Mix well.
  4. Braise the lamb: Transfer the lamb to a large pot and add goji berries, star anise, Sichuan peppercorns, and a cinnamon stick. Pour in boiling water and bring to a boil, then reduce to a simmer. Cook on low heat for 60 minutes. Add oyster sauce, a small amount of rock sugar, and additional dark soy sauce if a deeper color is desired. Season with salt to taste.
  5. Add the vegetables: Add the carrot chunks and continue simmering for another 60 minutes, or until the lamb is tender and the flavors have melded together.
  6. Garnish and serve: Sprinkle with fresh cilantro and sesame seeds before serving. Enjoy!

The remaining lamb bones were used to make a flavorful soup with white radish, offering a fresh and distinct taste.

This Braised Lamb dish was more than just a culinary treat—it embodied the love and teamwork of the fellowship members. We sincerely thank them for their hard work and dedication, which allowed everyone in this church family to experience not only delicious food but also the warmth of God’s love and the strength of unity.

If you're interested in the process of cutting open a Lamb by Brother Zhanquan and Brother Qian Sun, click the relevant link to watch the video. click