Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp brown sugar
- 1 tsp Chinese five-spice powder
- 4 cups beef broth
- 1 lb bread dough, cut into small pieces
- 1 bunch green onions, chopped
- Salt and pepper to taste
Special Equipment Needed:
- Dutch oven or large pot with lid
- Rolling pin
- Oven or bread machine
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a Dutch oven or large pot, heat the vegetable oil over medium-high heat. Add the lamb cubes and brown them on all sides.
3. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent.
4. Add the soy sauce, hoisin sauce, brown sugar, and Chinese five-spice powder to the pot and stir to combine.
5. Pour in the beef broth and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1 hour or until the lamb is tender.
7. While the lamb is cooking, prepare the bread dough. You can either make it from scratch or use a bread machine.
8. Roll out the bread dough to 1/4 inch thickness and cut it into small pieces.
9. Place the bread pieces on a baking sheet and bake for 10-15 minutes or until they are crispy.
10. Once the lamb is tender, remove it from the pot and shred it with a fork.
11. Return the shredded lamb to the pot and season with salt and pepper to taste.
12. To serve, place a handful of the baked bread pieces in a bowl and ladle the lamb broth over them. Top with chopped green onions.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 460
Fat per serving: 22g
Carbohydrates per serving: 36g
Protein per serving: 30g
Substitutions for ingredients:
- Pork shoulder or beef chuck can be used instead of lamb shoulder.
- Chicken broth can be used instead of beef broth.
- If you don't have hoisin sauce, you can use oyster sauce or barbecue sauce instead.
Variations:
- Add vegetables such as carrots, celery, and potatoes to the pot to make it a one-pot meal.
- Use a slow cooker instead of a Dutch oven to cook the lamb.
- Add chili flakes or hot sauce to the broth for a spicy kick.
Tips and Tricks:
- Make sure to brown the lamb cubes well before adding the other ingredients to the pot. This will give the broth a deeper flavor.
- If the broth is too thin, you can thicken it with a cornstarch slurry.
- The bread dough can be made ahead of time and frozen for later use.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the lamb and broth in a pot over medium heat until heated through. Reheat the bread pieces in the oven at 350°F for 5-10 minutes or until crispy.
Presentation Ideas:
Serve the Braised Lamb Paomo in individual bowls with the bread pieces on top and the chopped green onions as a garnish.
Garnishes:
Chopped green onions
Pairings:
- Serve with steamed rice or noodles.
- Pair with a side of stir-fried vegetables.
Suggested Side Dishes:
- Stir-fried bok choy
- Steamed broccoli
- Roasted sweet potatoes
Troubleshooting Advice:
- If the lamb is tough, it needs to cook longer. Simmer for an additional 30 minutes and check again.
- If the broth is too salty, add more beef broth or water to dilute it.
Food Safety Advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Braised Lamb Paomo is a traditional dish from the Shaanxi province in China. It is a popular street food that is often served in small restaurants and food stalls.
Flavor Profiles:
The Braised Lamb Paomo has a rich and savory broth with tender pieces of lamb. The bread pieces add a crispy texture to the dish.
Serving Suggestions:
Serve the Braised Lamb Paomo as a main course for a family dinner or a casual dinner party.
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Region: Chinese