Ingredients with Measurements:
- 1 lb lamb shoulder, cut into small cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 6 cups lamb or chicken broth
- 4-6 small bread rolls, cut into small cubes
- 1 cup pickled mustard greens, chopped
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 2 tbsp chopped scallions
Special equipment needed: None
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes.
2. Add the onion, garlic, and ginger to the pot and sauté for 2-3 minutes until fragrant.
3. Add the cumin powder, coriander powder, chili flakes, salt, and black pepper to the pot and stir to combine.
4. Pour in the lamb or chicken broth and bring to a boil. Reduce the heat to low and let simmer for 30 minutes.
5. Add the bread cubes to the pot and let cook for another 10-15 minutes until the bread has absorbed most of the broth and has become soft.
6. Add the pickled mustard greens, soy sauce, and rice wine to the pot and stir to combine. Let cook for another 5-10 minutes until the greens have softened and the flavors have melded together.
7. Serve the lamb paomo hot, garnished with chopped scallions.
Prep time: 20 minutes, Cooking time: 50 minutes
5. Temperature: Medium-high heat for browning the lamb, low heat for simmering the broth
Serving size: 4-6 servings
Nutritional information: Calories: 350, Fat: 15g, Carbohydrates: 30g, Protein: 25g, Sodium: 1200mg
Substitutions for ingredients: Beef or pork can be substituted for lamb, regular bread can be used instead of bread rolls, and regular mustard greens can be used instead of pickled mustard greens.
Variations: Add diced potatoes or carrots to the pot for added texture and flavor.
Tips and tricks: Make sure to cut the bread into small cubes so that it can absorb the broth properly. If the broth is too thick, add more water or broth to thin it out.
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 over low heat, stirring occasionally, until heated through.
Presentation ideas: Serve the lamb paomo in individual bowls, garnished with chopped scallions.
Garnishes: Chopped scallions
Pairings: Serve with steamed rice or noodles for a more filling meal.
Suggested side dishes: Steamed vegetables or a simple salad would pair well with this dish.
Troubleshooting advice: If the bread is not absorbing the broth properly, try adding more bread or letting it cook for a longer period of time.
Food safety advice: Make sure to cook the lamb to an internal temperature of 145°F to ensure that it is safe to eat.
Food history: Lamb paomo is a traditional dish from the Shaanxi province in China, where it is often served as a street food.
Flavor profiles: The lamb paomo has a rich and savory flavor, with hints of cumin, coriander, and chili flakes.
Serving suggestions: Serve the lamb paomo with a side of steamed rice or noodles for a more filling meal.
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Region: Chinese