Lamb Pao-Mo Soup
羊肉泡馍 | Chinese | by worlddishes | 0 Reviews
Key Ingredients
Ingredients
mutton, lamb or beef bones (from 4 to 6 pounds), broken into medium sized pieces.
2 medium onions, chopped
6 cloves garlic, crushed
1 small hot pepper, chopped
1 tablespoon grated ginger
1/2 pound wheat noodles
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon cumin
1/2 pound very thinly sliced raw lamb
1 cup green onions, finely chopped
1 cup green onions, finely chopped
4 cups cubed hard bread or Chinese crullers
Instructions
- Place bones, onions, garlic, hot pepper and ginger in a large saucepan, then cover to 2 inches above bones with water and bring to boil. Cover and cook over medium/low heat for 4 hours, adding more water if necessary.
- In the meantime, cook noodles according to directions on package and set aside.
- Strain and discard bones and vegetables, then return broth to saucepan, adding water if necessary to make 8 cups. Stir in salt, pepper and cumin, then bring to boil and cook over medium heat for a 5 minutes. Allow to stand piping hot.
- Divide evenly remaining ingredients, except bread, but including noodles, in 8 large soup bowls, then pour broth over ingredients and stir in bread, evenly divided, into the 8 bowls. Serve pipping hot.
