Lamb Paomo
Lamb Paomo is a traditional delicacy from the Shaanxi region in China, and its origin can be traced back to the ancient Qin Dynasty. Authentic food enthusiasts in the region enjoy the process of tearing the flatbread by themselves, spending about an hour carefully tearing apart a single flatbread while chatting. In the Shaanxi region, tasting Lamb Paomo has become a traditional custom. Whether it's a family gathering or meeting friends, Lamb Paomo always takes the center stage, allowing people to feel the warmth of their hometown and the taste of affection.
Servings: 4 yield(s)
Prep Time: 60 mins
Cook Time: 150 mins
Total Time: 210 mins
Ingredients
  • 1 lb (453g) lamb bones
  • 1 lb (453g) lamb shoulder
    • For the Lamb Broth:
  • 2 tbsp (12g) ginger (sliced)
  • 2 scallions (cut into 1-inch (2.54cm) pieces)
  • 1 tbsp (6g) fennel seeds
  • 2 bay leaves
  • 4 cloves
  • 2 cinnamon sticks
  • 1 black cardamom
  • 1 tsp (3g) Sichuan peppercorns
  • 8 cup (1890g) water
    • For the Chinese flatbread (TUO TUO MO):
  • 4 cup (480g) all-purpose flour
  • 1/4 tsp (0.7g) instant yeast
  • 1/4 tsp (1g) salt
  • 1 2/3 cup (394g) water
    • For Serving:
  • 8 dried wood ear mushrooms (sliced after soaking)
  • 20 dried lily buds (soaked)
  • 2 bunches of vermicelli (soaked)
  • Scallions (finely chopped)
  • Cilantro (finely chopped)
  • Garlic sprout (finely chopped)
  • Sweet pickled garlic
  • Salt (to taste)
  • White pepper powder (to taste)
  • Chili oil (if desired)
Instructions
  1. Put fennel seeds, bay leaves, cloves, cinnamon sticks, black cardamom and Sichuan peppercorns into a spice bag.
  2. In a large pot, add the lamb bones and lamb shoulder. Pour in the water and bring to a boil. Remove any impurities that float to the surface. Add the spice bag, ginger and scallions to the pot. Reduce the heat to medium-low and let it simmer for 2 hours. Season with salt to taste.
  3. In a big bowl, combine flour, yeast, and salt. Gradually add water and stir until a dough forms. Knead the dough for about 5 minutes until the surface becomes smooth. Cover it with plastic wrap and let it rest for 30 minutes.
  4. Sprinkle flour on the cutting board, divide the dough into 9 portions, and roll each portion into a ball. Use a rolling pin to roll it into a circle with a diameter of about 5 inches (12 cm). Wrap the remaining dough in plastic wrap to prevent it from drying out.
  5. Heat a skillet over medium heat. Carefully place the Chinese flatbreads in the skillet, ensuring they do not overlap. Bake for 2-3 minutes until the bottoms turn golden brown. Flip the Chinese flatbreads and cook for an extra 2 minutes. Transfer the Chinese flatbreads to a serving plate.
  6. Once the lamb is cooked, take out the spice bag, ginger, and green onions. Use a big slotted spoon to move the lamb from the pot to a large plate. Put the lamb on a cutting board and cut it into thin slices.
  7. If you have an hour of leisure time, you can tear the Chinese flatbreads into small chunks in a bowl. If time isn't on your side, grab a knife and show those flatbreads who's boss by cutting them into small sized pieces.
  8. Cook the Chinese flatbreads, lamb slices, wood ear mushroom, dried lily buds and vermicelli in the lamb broth for 3-5 minutes. Add garlic sprout to the pot. Add salt and white pepper powder, to taste.
  9. Garnish with finely chopped scallions and cilantro, and serve with sweet preserved garlic. If you like, add a touch of chili oil.