Entree: China – Ningxia – 羊肉泡馍 ➤ Yángròu pàomó (Hearty mutton soup with torn flatbread soaked in rich lamb broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder or neck, bone-in, cut into large chunks
- 10 cups (2.4 L) water
- 1 medium onion, quartered, approx. 6 oz (170 g)
- 3 slices fresh ginger, approx. 0.5 oz (15 g)
- 2 star anise
- 1 small cinnamon stick (about 2 in / 5 cm)
- 1 tsp (2 g) whole Sichuan peppercorns
- 1 tbsp (15 ml) vegetable oil
- 1 tbsp (15 ml) Shaoxing wine
- 2 tsp (10 g) kosher salt, or to taste
- 1 cup (240 ml) clear lamb or beef stock reserved (if needed for thinning)
- 10 oz (280 g) firm flatbread (traditional mo, shaobing, or thick pita), torn into bite-sized pieces
- 4 garlic cloves, minced, approx. 0.5 oz (15 g)
- 3 scallions, thinly sliced, approx. 1.5 oz (45 g)
- Fresh cilantro leaves for garnish (optional)
- White vinegar and chili oil for serving, to taste

Instructions

1. Rinse the lamb pieces and place in a large stockpot with the 10 cups water. Bring to a boil over high heat; boil 3–5 minutes to release impurities, then drain and discard the water. Rinse the pot and return the lamb.
2. Add the onion, ginger, star anise, cinnamon stick, Sichuan peppercorns, and Shaoxing wine to the pot. Cover with fresh 10 cups (2.4 L) water, bring to a gentle simmer, and cook partially covered for 1.5–2 hours until the meat is tender and beginning to fall from the bone.
3. Remove the lamb pieces. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Reserve about 1 cup (240 ml) of broth if you want to adjust thickness later.
4. When cool enough to handle, remove meat from the bones, shred or chop into bite-sized pieces, and return the meat to the strained broth. Skim excess fat from the surface and season the broth with salt to taste; simmer 10 more minutes to meld flavors.
5. Meanwhile, prepare the torn flatbread if not already torn: cut or tear into roughly 1-inch (2–3 cm) pieces. Traditional service uses dry pieces that soak in hot broth at the table.
6. To serve, divide the torn bread among 4 deep bowls. Place a portion of shredded lamb over the bread, ladle very hot broth over it so the bread soaks and softens, and sprinkle with minced garlic and sliced scallions.
7. Garnish with cilantro and offer white vinegar and chili oil at the table so each diner can season to taste.