Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into small pieces
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp Sichuan peppercorns
- 2-3 dried red chilies, chopped
- 8 cups lamb or beef broth
- 1 lb bread dough, cut into small pieces
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Rolling pin
- Oven or bread maker (optional)
Step-by-step instructions:
1. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Add lamb and cook until browned on all sides, about 5-7 minutes.
2. Add onion, garlic, and ginger to the pot and cook until softened, about 3-5 minutes.
3. In a separate pan, toast cumin seeds, coriander seeds, fennel seeds, and Sichuan peppercorns until fragrant, about 1-2 minutes. Grind the spices in a mortar and pestle or spice grinder.
4. Add the ground spices and chopped dried red chilies to the pot and stir to combine.
5. Pour in the lamb or beef broth and bring to a boil. Reduce heat to low and simmer for 30 minutes.
6. Preheat oven to 375°F (190°C). Roll out the bread dough to 1/4 inch thickness and cut into small pieces.
7. Add the bread pieces to the pot and simmer for another 10-15 minutes until the bread is soft and has absorbed the broth.
8. Season with salt and pepper to taste.
9. Transfer the lamb paomo to a large baking dish and bake in the oven for 10-15 minutes until the bread is crispy on top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 35g
Protein: 35g
Sodium: 1200mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder.
- Dried red chilies can be substituted with chili flakes or chili powder.
- Bread dough can be substituted with store-bought bread or croutons.
Variations:
- Add diced potatoes or carrots to the pot for extra vegetables.
- Use different spices such as cinnamon, star anise, or cardamom for a different flavor profile.
- Add a splash of vinegar or lemon juice for a tangy twist.
Tips and tricks:
- Make sure to brown the lamb well for maximum flavor.
- Toasting and grinding the spices fresh will give the dish a more intense flavor.
- If using store-bought bread, tear it into small pieces instead of cutting it.
Storage instructions:
Store leftover lamb paomo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat lamb paomo in a pot over medium heat until heated through.
Presentation ideas:
Serve lamb paomo in individual bowls and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions.
Pairings:
Serve lamb paomo with a side of steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the bread is too hard, add more broth or water to the pot and simmer for a few more minutes.
- If the broth is too thin, add more bread or let it simmer for longer.
Food safety advice:
Make sure to cook the lamb to an internal temperature of 145°F (63°C) to ensure it is safe to eat.
Food history:
Lamb paomo is a traditional dish from the Shaanxi province in China. It is believed to have originated from the Qin Dynasty (221-206 BC) and was originally made with beef.
Flavor profiles:
Lamb paomo has a rich and savory flavor with a hint of spice from the dried red chilies and Sichuan peppercorns.
Serving suggestions:
Serve lamb paomo as a main dish for a hearty and satisfying meal.
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Region: Chinese