Ingredients with Measurements:
- 1 lb. lamb, cut into small pieces
- 1 lb. bread dough, cut into small cubes
- 4 cups lamb broth
- 1 cup dried tofu, soaked and sliced
- 2 tbsp. vegetable oil
- 2 tbsp. soy sauce
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. sesame oil
- 1 tbsp. green onion, chopped
- 1 tbsp. cilantro, chopped
Special equipment needed:
- Large pot
- Cutting board
- Knife
- Ladle
- Bowl
- Strainer
Step-by-step instructions:
1. In a large pot, heat vegetable oil over medium-high heat. Add lamb and cook until browned.
2. Add ginger, garlic, soy sauce, salt, black pepper, cumin, chili powder, and sesame oil. Cook for 2-3 minutes.
3. Add lamb broth and bring to a boil. Reduce heat and simmer for 30 minutes.
4. Add bread cubes and dried tofu to the pot. Simmer for another 10 minutes.
5. Use a ladle to scoop the mixture into a bowl. Use a strainer to separate the bread cubes and tofu from the broth.
6. Mash the bread cubes and tofu with a fork until they become small pieces.
7. Add the mashed bread cubes and tofu back into the broth. Simmer for another 10 minutes.
8. Garnish with green onion and cilantro.
- Time:
Preparation time: 30 minutes
- Cooking time: 50 minutes
Temperature:
- Medium-high heat for cooking lamb
- Boiling for broth
Serving size:
- 4 servings
Nutritional information:
- Calories: 500
- Fat: 20g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Beef can be used instead of lamb.
- Chicken broth can be used instead of lamb broth.
- Fresh tofu can be used instead of dried tofu.
Variations:
- Add vegetables such as carrots, celery, and onions.
- Use different spices such as paprika, turmeric, and coriander.
Tips and tricks:
- Use day-old bread for better texture.
- Soak dried tofu in warm water for 10 minutes before slicing.
- Adjust the amount of spices to your taste.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in a large bowl with a ladle.
Garnishes:
- Green onion and cilantro.
Pairings:
- Serve with a side of steamed rice.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the bread cubes are too hard, add more broth and simmer for a longer time.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F.
Food history:
- Paomo is a traditional dish from Shaanxi province in China.
Flavor profiles:
- Savory, spicy, and aromatic.
Serving suggestions:
- Serve hot with garnishes.
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Region: Chinese