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

Serving Size: 4

Approximate Time

Prep 45 min

Cook 3 hrs

Additional 30 min

Total 3 hrs 30 min

Ingredients

- 2 lb (900 g) mutton on the bone (neck or shank) for broth
- 1 lb (450 g) boneless mutton or lamb shoulder, trimmed and reserved for shredding
- 10 cups (2.4 L) water
- 1 large onion, halved
- 2-inch (5 cm) piece fresh ginger, smashed
- 2 cloves garlic, smashed
- 2 whole star anise
- 1 cinnamon stick
- 1 bay leaf
- 1 tsp (2 g) Sichuan peppercorns
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (10 g) salt, or to taste
- 1/2 tsp (2 g) ground white pepper
- For the flatbread (mo):
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 1 cup (240 ml) warm water, adjust as needed
  - 1 tbsp (15 ml) vegetable oil
- Garnishes:
  - 2 tbsp (30 ml) chili oil, optional
  - 2 scallions, thinly sliced
  - 1/4 cup (15 g) chopped cilantro
  - Cracked white pepper to taste

Instructions

1. Make the broth: Rinse the mutton bones under cold water. In a large pot, add bones, 10 cups (2.4 L) water, onion, smashed ginger, garlic, star anise, cinnamon stick, bay leaf, and Sichuan peppercorns. Bring to a boil, then reduce to a simmer.
2. Skim foam and impurities during the first 20 minutes, then simmer gently, partially covered, for 2–3 hours until the broth is rich and the meat is tender.
3. While broth simmers, prepare the flatbread: mix flour and salt in a bowl, add warm water and oil, and stir to form a soft dough. Knead 5–7 minutes until smooth, cover, and let rest 30 minutes.
4. Divide dough into 6–8 pieces and roll each into a flat round about 6–7 inches (15–18 cm). Cook on a dry hot skillet over medium heat 1–2 minutes per side until lightly browned and cooked through. Cool slightly.
5. When broth is done, remove bones and strain the broth through a fine sieve into a clean pot. Pick the meat from the bones, shred or chop it finely, and set aside. Simmer shredded meat briefly in strained broth to infuse flavor and check seasoning; add salt and white pepper to taste.
6. To serve authentically, tear each flatbread into irregular bite-sized pieces with your hands and place a generous handful into warm individual bowls.
7. Ladle very hot broth and shredded mutton over the torn bread until pieces are just submerged. Top with chopped scallions, cilantro, a drizzle of chili oil if desired, and extra cracked white pepper.
8. Stir slightly so the bread soaks but still retains some texture, and serve immediately.