The broth is rich and savory, the lamb is tender and flavorful, and the bread has a satisfying chew—warming your stomach and your heart.
Lamb Pao Mo (Lamb Stew with Shredded Flatbread) has always been the most substantial staple dish in northern China, with many nuances and traditions—I only know the basics myself. However, if you strictly follow the ingredient selection and cooking methods outlined here, I dare say the resulting pao mo will not disappoint you.
Ingredients
Main Ingredients
1300 g (about 2.9 lbs) lamb hind leg
1000 g (about 2.2 lbs) lamb shank bones
750 g (about 1 2/3 lbs) bread flour
400 g (about 1 3/4 cups) warm water at 95°F
2 g baking soda
The key to choosing lamb for this dish is to select a slightly larger sheep; lamb is too delicate and lacks flavor when simmered, and for the marrow bones, adult sheep have larger bones with milky-white marrow, whereas lamb bones are underdeveloped and produce a poor broth. Additionally, the best cut is the thickest part of the hind leg, and the larger the piece, the better—this allows for longer simmering, resulting in a richer, more flavorful soup.
Additional Ingredients
Vermicelli noodles, garlic chives, and cilantro... to taste
Spices
10 g (about 2 teaspoons) fennel seeds
5 g Sichuan peppercorns
5 star anise
1 whole cardamom pod
Cinnamon stick 3 g
3 g (about 1 teaspoon) galangal
It is best not to add spices casually, as some spices have strong colors and can turn the broth dark if used improperly. Once the spices are prepared, it is recommended to wrap them in cheesecloth for easy use.
Other Seasonings
green onion and ginger, each to taste
A small amount of Chinese chives and cilantro, each to taste
Instructions
Instructions
Preparation
① Soak the lamb leg meat and lamb leg bones separately in cold water for about 3 hours each, until the meat turns pale with a shiny surface and the bones appear white, changing the water once during this time.
*The lamb leg meat and bones should not be soaked together, as the bones release more blood that can be absorbed by the meat, doing more harm than good; soaking them separately results in a purer flavor, but do not soak for too long or the freshness will be lost.
② Cut scallions into sections, slice ginger, and mince Chinese leeks and cilantro; set aside.
Simmer the lamb bones in water over low heat for several hours to create a rich, flavorful broth.
③ Place the soaked lamb bones in a pot with cold water, adding enough water so it rises about 8 cm (3 inches) above the bones (Image 2), as you'll need plenty of broth later. Add a few scallion segments and ginger slices. Once it comes to a boil, promptly skim off any foam, then cover and cook over medium-high heat for about 20 minutes (Image 3).
*When cooking the bones, always start with cold water to help draw out any remaining blood. First, boil over high heat for a while to extract the calcium and collagen from the bones—simmering over low heat won't achieve this. Be sure to skim off any foam promptly.
The heat should be kept high so the surface of the soup remains at a rolling boil; this is also why you need plenty of water, as cooking over medium-high heat causes the liquid to evaporate quickly, so add enough water all at once and never top it up midway. Specifically, the water level should be high enough to fully submerge all the bones and meat once they are in the pot, so estimate accordingly.
Take your lamb soup to the next level
If you want the lamb broth to be richer and more fragrant, it's recommended to buy some lamb tail to render the fat yourself, and finally add a splash of Erguotou liquor to remove the gamey smell. This process is a bit dangerous—pouring a small amount of strong liquor into hot oil can easily cause flare-ups, so use a larger container to prevent overflow. The resulting lamb fat can then be used to make lamb chili oil, which is incredibly aromatic!
Simmer the lamb until tender.
After 20 minutes, add the spice bundle and continue cooking over medium-high heat for 10 minutes. Then add the soaked lamb, making sure the broth covers the meat and the bones are at the bottom (Image 4). Once it comes to a boil, skim off any foam, then cover and reduce the heat to low, simmering gently for 2 hours with the surface just barely bubbling. Add salt and cook for another hour until done (Image 5).
*If the lamb floats to the surface, press it down with a plate to keep it fully submerged below the broth.
*When making lamb soup, as long as the meat has been soaked in water thoroughly beforehand, there's no need to blanch it—this saves effort while preserving more of its natural umami flavor.
*Even when cooking lamb in large chunks, 3 hours is the maximum. After simmering at home for 1 to 2 hours, test it with chopsticks—if they pierce through easily, it's done. Do not cook further, or the lamb will become too tender and fall apart when you try to lift it out.
*Cook the lamb well in advance and let it cool completely before slicing, as this helps the meat hold its shape; freshly cooked lamb is very tender and will fall apart when cut.
Knead the dough
While the meat is braising, dissolve baking soda in warm water, add it to the bread flour, and knead the dough (Image 6).
*Bread made with alkaline water has a unique, irreplaceable aroma. The bread here must use alkaline water, which will give it a slightly yellowish color in the end.
For traditional mo, the ratio is 500 g (about 1 lb) flour to 200 g (about 3/4 cup) water, which makes a very stiff dough that is difficult to knead, so I added a bit more water; if you prefer a firmer texture, use less water.
Shape the dough into a round loaf.
Step 6: Let the dough rest, then knead it smooth (Image 7). Roll the dough into a long log and divide it into 10 equal pieces with a knife (Image 8). Place each piece cut-side up, press down with your hand so a natural ridge forms around the edge, then roll it out into a disc about 1 cm (1/2 inch) thick (Image 9). If you don't mind the extra effort, you can finish by tapping the side of the disc with a rolling pin, rotating it from right to left, to create a decorative ridged edge (Image 10).
*Using a rolling pin to create ridges on the edge of the dough is a traditional method that gives the baked flatbread a golden rim for a nicer appearance, though this step is not essential.
Knead the flour with water into a smooth dough, let it rest for 10 minutes, then divide into small pieces, roll each into a thin round disc, and cook on a dry griddle or pan over low heat until both sides are lightly browned and cooked through.
⑦Heat the electric griddle, place the bread with the ridged side down to toast until golden edges form, then flip and cook for another 2 minutes (Figure 11).
Simmer the bread pieces in the lamb broth until they absorb the flavors and become tender, stirring occasionally to prevent sticking.
Step 8: Break the flatbread into bee-sized pieces. Ladle some lamb broth into a pot and bring to a boil, then add the lamb and bread pieces along with cold-water-soaked vermicelli noodles and cook until boiling again (Image 12).
*Don't discard the lamb fat floating on the surface of the lamb broth—it's essential for the bread-soaking dish to be rich and flavorful; without it, the broth would be too lean and lack that luscious, satisfying richness.
Step 9: Finally, add a little salt to taste, ladle into bowls, and sprinkle with minced garlic scapes and cilantro. Serve with fresh chili sauce and pickled garlic on the side.
*Personal tip: When eating lamb paomo (shredded flatbread in lamb soup), be sure to add garlic chives—they pair perfectly with the lamb and lamb offal broth!
If there is leftover lamb, mix equal parts light soy sauce and aged vinegar with a splash of Sichuan peppercorn oil to make a dipping sauce—enjoy it cold or warm.