Cherry & Dennis Helper Habitat

Shaanxi Lamb Paomo

陝西羊肉泡饃

Shaanxi Lamb Paomo — finished dish

Total time: 190 min
Difficulty: Medium
Servings: 6 servings

Recipe overview

Lamb broth and hand-torn flatbread combine in the hearty Shaanxi soup paomo.

01

Ingredients

Main ingredients

1.2 kg lamb shoulder
800 g lamb bones
6 pieces baiji flatbreads
150 g glass noodles

Broth spices

40 g ginger
2 pieces star anise
1 tsp fennel seeds
2 tsp salt
3.5 L water

Serving accompaniments

120 g sweet pickled garlic
4 tbsp chilli sauce

Shaanxi Lamb Paomo — ingredients

02

Tools

cutting board
knife
large bowl
heavy pot
fine sieve
wooden spoon
measuring cup
food thermometer

Shaanxi Lamb Paomo — tools

03

Steps

Shaanxi Lamb Paomo — Start lamb bones and shoulder in cold water and blanch five minutes

Step 1

Start lamb bones and shoulder in cold water and blanch five minutes

Start lamb bones and shoulder in cold water and blanch five minutes.

Shaanxi Lamb Paomo — Rinse off scum from every piece and clean the pot

Step 2

Rinse off scum from every piece and clean the pot

Rinse off scum from every piece and clean the pot.

Shaanxi Lamb Paomo — Add lamb, ginger, star anise, fennel and three litres of the measured water

Step 3

Add lamb, ginger, star anise, fennel and three litres of the measured water

Add lamb, ginger, star anise, fennel and three litres of the measured water.

Shaanxi Lamb Paomo — Bring to a boil, skim thoroughly and reduce to a bare simmer

Step 4

Bring to a boil, skim thoroughly and reduce to a bare simmer

Bring to a boil, skim thoroughly and reduce to a bare simmer.

Shaanxi Lamb Paomo — Simmer partly covered for two hours, topping up with up to the remaining 500 ml hot water

Step 5

Simmer partly covered for two hours, topping up with up to the remaining 500 ml hot water

Simmer partly covered for two hours, topping up with up to the remaining 500 ml hot water.

Shaanxi Lamb Paomo — Remove the cooked shoulder, cool slightly and slice across the grain

Step 6

Remove the cooked shoulder, cool slightly and slice across the grain

Remove the cooked shoulder, cool slightly and slice across the grain.

Shaanxi Lamb Paomo — Tear the baiji breads by hand into soybean-size pieces

Step 7

Tear the baiji breads by hand into soybean-size pieces

Tear the baiji breads by hand into soybean-size pieces.

Shaanxi Lamb Paomo — Soak glass noodles in cold water until pliable and drain

Step 8

Soak glass noodles in cold water until pliable and drain

Soak glass noodles in cold water until pliable and drain.

Shaanxi Lamb Paomo — Strain out bones and spices, return broth to a clean pot and salt it

Step 9

Strain out bones and spices, return broth to a clean pot and salt it

Strain out bones and spices, return broth to a clean pot and salt it.

Shaanxi Lamb Paomo — Simmer each portion of bread and noodles in broth for five minutes

Step 10

Simmer each portion of bread and noodles in broth for five minutes

Simmer each portion of bread and noodles in broth for five minutes.

Shaanxi Lamb Paomo — Add sliced lamb and heat for one further minute

Step 11

Add sliced lamb and heat for one further minute

Add sliced lamb and heat for one further minute.

Shaanxi Lamb Paomo — Ladle into bowls and serve with sweet garlic and chilli sauce

Step 12

Ladle into bowls and serve with sweet garlic and chilli sauce

Ladle into bowls and serve with sweet garlic and chilli sauce.

Common mistakes

Hard boiling clouds broth; large bread pieces stay dry.

Tips

Tear bread into soybean-size pieces for better absorption.