Ingredients with Measurements:
- 1 lb lamb shoulder, cut into small cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 inch ginger, peeled and grated
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chili powder
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups lamb or chicken broth
- 1 lb bread dough, cut into small pieces
- 1 cup preserved vegetables, chopped
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/4 cup chopped scallions
Special equipment needed:
- Large pot or Dutch oven
- Rolling pin
- Knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion, garlic, ginger, cumin powder, coriander powder, chili powder, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.
3. Add the lamb or chicken broth and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
4. Meanwhile, roll out the bread dough into thin circles and cut into small pieces.
5. Add the bread pieces to the pot and simmer for another 10 minutes, until the bread has absorbed most of the broth and is soft.
6. Add the preserved vegetables, soy sauce, rice vinegar, and sugar. Simmer for another 5 minutes.
7. Serve hot, garnished with chopped scallions.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
5. Temperature:
Medium-high heat for browning the lamb, low heat for simmering the soup.
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 18g
Carbohydrates: 45g
Protein: 25g
Sodium: 1500mg
Fiber: 4g
Substitutions for ingredients:
- Beef or chicken can be substituted for lamb.
- Regular bread can be substituted for bread dough.
- Pickled vegetables can be substituted for preserved vegetables.
Variations:
- Add diced potatoes or carrots for extra vegetables.
- Use different spices or herbs for different flavor profiles.
- Add a dollop of yogurt or sour cream on top for extra creaminess.
Tips and tricks:
- Use a sharp knife to cut the bread dough into small pieces.
- Stir the soup occasionally to prevent the bread from sticking to the bottom of the pot.
- Adjust the seasoning to taste.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped scallions.
Garnishes:
Chopped scallions, cilantro, or parsley.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
If the bread is too hard, add more broth or water to the soup and simmer for a few more minutes.
Food safety advice:
Make sure the lamb is cooked 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 a hearty soup made with lamb, bread, and preserved vegetables.
Flavor profiles:
Savory, spicy, and slightly sour.
Serving suggestions:
Serve hot with steamed rice or noodles.
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Region: Chinese