Ingredients with Measurements:
- 1 lb lamb shoulder, cut into small cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp Sichuan peppercorns
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp chili flakes
- 1 tbsp vegetable oil
- 8 cups lamb or chicken broth
- 1 lb Chinese bread or mantou, cut into small pieces
Special equipment needed:
- Mortar and pestle
- Large pot or Dutch oven
Step-by-step instructions:
1. In a mortar and pestle, grind the Sichuan peppercorns, cumin seeds, coriander seeds, and fennel seeds into a coarse powder.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
3. Add the lamb and cook until browned on all sides, about 5 minutes.
4. Add the onion, garlic, ginger, and ground spice mixture. Cook for 2-3 minutes until fragrant.
5. Add the chili flakes and broth. Bring to a boil, then reduce heat and let simmer for 30 minutes.
6. Add the Chinese bread or mantou pieces and let cook for an additional 10 minutes until the bread has absorbed the broth and become soft.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
5. Temperature:
Medium-high heat for browning the lamb, and medium heat for simmering the broth.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 20g
Protein: 25g
Carbohydrates: 40g
Fiber: 3g
Sugar: 4g
Sodium: 800mg
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb.
- Regular bread can be used instead of Chinese bread or mantou.
Variations:
- Add vegetables such as carrots, celery, or potatoes for a heartier soup.
- Use different types of bread or noodles for a different texture.
Tips and tricks:
- Make sure to brown the lamb well for maximum flavor.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Let the bread soak in the broth for at least 10 minutes to ensure it becomes soft and flavorful.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
- Sliced green onions
- Sliced red chili peppers
Pairings:
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Steamed dumplings
- Egg rolls
Troubleshooting advice:
- If the bread is not absorbing the broth, add more broth or water and let cook for a few more minutes.
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, where it is commonly served as a street food.
Flavor profiles:
- This dish has a rich and savory broth with a slight numbing and spicy kick from the Sichuan peppercorns.
Serving suggestions:
- Serve hot and enjoy with friends and family.
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Region: Chinese