Szechuan Cumin Lamb Ragu Recipe

Twisted’s Szechuan Cumin Lamb Ragu Recipe is basically the best dish at your favourite Szechuan restaurant, but in pasta form!

Done in 2 hours

Serves 4



for the ragu

1kg boneless lamb shoulder, diced

2 tbspvegetable oil

2spring onions, sliced

2shallots, diced

4garlic cloves, minced

1 inchginger, minced

2carrots, diced

2celery ribs, diced

150gmushrooms, finely chopped

2 tsp Szechuan peppercorns, ground

2 tbsptomato paste

2 tbspground cumin

2 tbspsoy sauce

200mlred wine

2 tbspcrispy chilli oil

1 tbspbrown sugar

600ml approxstock

Salt and pepper, to taste

for the pangrattato

1 tbsp olive oil

2spring onions, finely chopped


1 tspSzechuan peppercorns, ground

Pinch ofsalt

to serve

300gMafalde, cooked (or your favourite pasta)

2Spring onions, slice

Twisted's Szechuan Cumin Lamb Ragu recipe is rich lamb ragu with cumin, Szechuan pepper, garlic, ginger, and spring onions, tossed in silky Mafalde pasta and topped with a Szechuan spring onion pangrattato.


Dice up the lamb shoulder and season with salt and pepper.

Brown the lamb in a dutch oven with a splash of oil, then remove from the pan and set aside.

Add the aromatics to the same pan, and cook on medium heat until softened. Add the mushrooms, tomato paste, and cumin.

Add the lamb back in, cover with stock, then add soy sauce, shaoxing wine, brown sugar, and crispy chilli oil.

Cover and leave to cook low and slow on the hob for 1-2 hours. Once tender, pull the lamb pieces apart with 2 forks.

Cook the pasta according to packet instructions, reserving some pasta water. Add the cooked pasta to sauce, along with a splash of pasta water

Dry toast some more szechuan peppercorns in a pan, then crush. Add finely chopped spring onions with a splash of olive oil, fry until lightly golden then add panko breadcrumbs. Toast until golden, then add the pepper back in and finish with salt.

Plate up the pasta with the pangrattato and some more spring onions. Enjoy!

What do you think of the recipe?

Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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