Ingredients with Measurements:
- 1 pound lamb, cut into small cubes
- 6 cups bread cubes
- 8 cups lamb or beef broth
- 1/2 cup fermented black beans
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon ground Sichuan peppercorns
- 1/4 teaspoon white pepper
- 1/4 cup chopped scallions
- Salt, to taste
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
- Ladle or serving spoon
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Spread the bread cubes on a baking sheet and bake for 10-15 minutes, until golden brown and crispy.
3. In a large pot or Dutch oven, bring the broth to a boil. Add the lamb cubes and cook for 5-7 minutes, until cooked through.
4. Remove the lamb cubes from the broth and set aside.
5. In a blender or food processor, blend the fermented black beans, soy sauce, oyster sauce, vegetable oil, cornstarch, sugar, sesame oil, garlic, ginger, Sichuan peppercorns, and white pepper until smooth.
6. Add the black bean sauce to the broth and bring to a boil. Reduce the heat and simmer for 10-15 minutes, until the sauce thickens.
7. Add the lamb cubes back to the pot and simmer for another 5-10 minutes, until heated through.
8. Divide the crispy bread cubes among serving bowls.
9. Ladle the lamb paomo over the bread cubes.
10. Garnish with chopped scallions and serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
5. Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 480
- Fat: 19g
- Carbohydrates: 44g
- Protein: 33g
- Sodium: 2,100mg
- Fiber: 7g
- Sugar: 6g
Substitutions for ingredients:
- Beef can be substituted for lamb.
- White bread can be substituted for the bread cubes.
- Chicken broth can be substituted for lamb or beef broth.
- Regular black beans can be substituted for fermented black beans.
Variations:
- Vegetables such as carrots, celery, and onions can be added to the broth for extra flavor and nutrition.
- Spices such as cumin, coriander, and paprika can be added to the black bean sauce for a different flavor profile.
- Noodles or rice can be substituted for the bread cubes.
Tips and tricks:
- Make sure to cut the lamb into small cubes for even cooking.
- Use a blender or food processor to make the black bean sauce smooth and creamy.
- Adjust the seasoning to taste with salt and pepper.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the lamb paomo in a pot on the stove over medium heat until heated through.
Presentation ideas:
- Serve the lamb paomo in individual bowls for a cozy and comforting presentation.
Garnishes:
- Chopped scallions add a pop of color and flavor to the dish.
Pairings:
- Serve the lamb paomo with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli
- Roasted Brussels sprouts
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the black bean sauce is too thick, add more broth to thin it out.
- If the lamb cubes are tough, cook them for a longer period of time until tender.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Lamb paomo is a traditional dish from the Shaanxi province in China. It is typically made with lamb or beef and served over crispy bread cubes.
Flavor profiles:
- The black bean sauce adds a savory and umami flavor to the dish, while the lamb adds a rich and meaty flavor.
Serving suggestions:
- Serve the lamb paomo with a side of steamed rice or noodles for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese