China · Home-style
Lamb Soup
A clear, peppery lamb soup, the meat blanched and rinsed first so the broth stays clean and the finished bowl is finished with cumin.
Blanching and rinsing the lamb is the whole technique here, because the cloudiness that boiling lamb leaves behind is the thing most people object to. Washing the meat in cold water after blanching takes away the scum that the first boil brought to the surface. Cumin and coriander are stirred in off the heat rather than boiled, since boiled cumin turns dusty and bitter.
Ingredients
- lamb300 g
- cooking oil10 ml
- Shaoxing wine20 ml
- large scallion50 g
- boiling water1000 ml
- ground white pepper1 g
- salt5 g
- ground cumin1 g
- coriander20 g
Directions
- 1
Cut the lamb into pieces 5 cm long and 0.5 cm wide.
- 2
Cut the large scallion into short lengths.
- 3
Put the lamb in a pot with 1000 ml of cold water and add the Shaoxing wine and the large scallion.
- 4
Boil for two minutes, then lift the lamb out, rinse it in cold water and drain it.
- 5
Heat the wok and add the cooking oil, then add the lamb and stir-fry for two minutes until the surface turns lightly golden.
- 6
Pour in the boiling water and turn the heat up to high.
- 7
After five minutes, add the ground white pepper and the salt and boil for another five minutes.
- 8
Once it is out of the pot, add the coriander and the ground cumin and stir through.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.