Entree: China – Ningxia – 枸杞羊肉汤 ➤ Gǒuqǐ yángròu tāng (Clear, slow-simmered lamb soup flavored with goji berries and warming Chinese aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1–1.5 inch (2.5–3.8 cm) pieces
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, halved and thinly sliced — about 8 oz (225 g)
- 2-inch (5 cm) piece fresh ginger, sliced — about 1.5 oz (45 g)
- 4 cloves garlic, crushed — about 0.5 oz (15 g)
- 1/4 cup (30 g) dried goji berries (wolfberries)
- 4 cups (950 ml) water
- 4 cups (950 ml) low-sodium chicken stock or additional water
- 2 tbsp (30 ml) Shaoxing wine
- 1 star anise
- 1 small cinnamon stick — about 0.2 oz (5 g)
- 1 tsp (5 g) rock sugar or granulated sugar
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (1 g) ground white pepper, adjust to taste
- 3 scallions, whites and greens separated, whites sliced — about 2 oz (55 g)
- 2 tbsp (8 g) fresh cilantro leaves for garnish

Instructions

1. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb pieces in a single layer and brown lightly on all sides, about 6–8 minutes, working in batches if necessary.
2. Push the lamb to the side, add the sliced onion, ginger, and garlic to the pot, and cook until softened and aromatic, about 4–5 minutes.
3. Return all lamb to the pot. Pour in the Shaoxing wine and deglaze, scraping any brown bits from the bottom. Add the water, chicken stock, star anise, cinnamon stick, and rock sugar. Bring to a gentle boil.
4. Reduce heat to low, cover partially, and simmer gently for 1 hour 30 minutes to 2 hours, until lamb is tender and broth is flavorful. Skim any foam or excess fat from the surface as needed.
5. Add the goji berries and scallion whites, and simmer uncovered for an additional 10–15 minutes so the berries plump but retain some texture.
6. Season the soup with salt and white pepper to taste. Remove star anise and cinnamon stick. Ladle into bowls, garnish with scallion greens and cilantro, and serve hot.