Homemade Lamb Paomo

Ingredients

• 500g (1.1 lb) lamb shoulder, thinly sliced 500g (1.1 lb) lamb shoulder, thinly sliced
• 4 slices of white bread, torn into small pieces 4 slices of white bread, torn into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon Shaoxing wine (Chinese rice wine) 1 tablespoon Shaoxing wine (Chinese rice wine)
• 1 teaspoon sugar 1 teaspoon sugar
• 1.5 liters (6 cups) chicken or vegetable broth 1.5 liters (6 cups) chicken or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Pickled garlic, for serving Pickled garlic, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
2. 2.
   Add the lamb slices to the pot and cook until browned on all sides.
3. 3.
   Stir in the soy sauce, dark soy sauce, Shaoxing wine, and sugar. Cook for another 2 minutes to allow the flavors to meld.
4. 4.
   Add the star anise, cinnamon stick, Sichuan peppercorns, and chicken or vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 1 hour, or until the lamb is tender.
5. 5.
   While the soup is simmering, preheat the oven to 180°C (350°F). Place the torn bread pieces on a baking sheet and bake for 10-15 minutes, or until crispy and golden.
6. 6.
   Once the lamb is tender, season the soup with salt and pepper to taste.
7. 7.
   To serve, place a handful of crispy bread pieces in a bowl and ladle the hot soup over them. Garnish with fresh cilantro and serve with pickled garlic on the side.

Treat your ingredients with care...

• Lamb — For tender and flavorful meat, marinate the lamb slices in the soy sauce, dark soy sauce, and Shaoxing wine for at least 30 minutes before cooking.
• Bread — To achieve perfectly crispy bread, tear it into small pieces and bake it until golden brown. This will add a delightful crunch to the soup.

Tips & Tricks

• If you prefer a spicier soup, add a pinch of chili flakes or a drizzle of chili oil before serving.
• For a richer flavor, you can add a splash of black vinegar to the soup.
• Customize the toppings by adding sliced green onions, bean sprouts, or a squeeze of fresh lime juice.

Serving advice

Serve the Lamb Paomo hot, allowing the crispy bread to soak up the flavorful broth. Encourage your guests to tear the bread into smaller pieces as they enjoy the soup for a more satisfying eating experience.

Presentation advice

Present the Lamb Paomo in individual bowls, garnished with a sprig of fresh cilantro. The contrast of the vibrant green cilantro against the rich brown broth will make the dish visually appealing.