Spicy, aromatic, and perfect for serving with hand-pulled noodles.
DirectionsSprinkle lamb evenly on all sides with salt and place on wire rack set in rimmed baking sheet. Let stand at room temperature for at least 30 minutes and up to 2 hours.In a stovetop pressure cooker set over medium-high heat or in an electric pressure cooker set to sauté mode, heat 1 tablespoon oil until smoking. Working in batches, brown lamb on all sides, about 8 minutes; transfer to a heatproof bowl. Pour off fat in pressure cooker into a heatproof bowl and reserve.
Add scallions, garlic, ginger, and star anise and cook until fragrant, about 1 minute. Stir in strained broth, bring to boil, and simmer until fragrant, 10 to 15 minutes. Season with salt.Meanwhile, add oil, reserved lamb fat, and minced garlic to medium saucepan set over medium-high heat and cook until garlic is fragrant and just beginning to brown, 3 to 5 minutes. Remove from heat and stir in chilies, cumin, Sichuan peppercorn, and white pepper. Let mixture cool slightly, about 5 minutes.
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