The December pie is the “Sup Lamb.” Inspired by one of our fans who wanted a lamb pie akin to the Xinjiang chuan that you can find throughout Beijing. Your ‘Ge Men Er’ thought about this and while we cannot reproduce the black charcoal smokiness, what we can and have done is bring you the taste of Sunday roast in a pie.
We start by carving up a shoulder of lamb. Dousing it in flour, salt and pepper we then simmer cubes of lamb with some homely vegetables along with herbs and spices. After hours of stewing in a tomato-laced broth it’s good to go!