Calm the soul, clear the broth
Mongolian lamb soup
This recipe is really simple and was given to me by a true-blue Mongolian lady who still lives in the foothills of the Great Green Mountain tending her flocks of organic lamb. She says this is how her people has always eaten lamb in winter, and probably always will.
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Organic mutton soup [Photo by Fan Zhen/China Daily] |
Ingredients (serves 4 to 6):
500g lamb ribs, or lamb chops
2 stalks Shandong green onions
4-6 slices of ginger
Salt to taste
Method:
1. Wash, rinse and chop the lamb into bite-sized pieces. Lamb on the bone is best for soup. Blanch the meat with boiling water. Set aside.
2. Strip the outer layers from the green onions and use only the white bases. Cut into large sections.
3. Heat up a large pot of water, about 3 liters, and drop all the ingredients into the boiling water.
4. As the pot comes to a boil, skim off the froth patiently and then turn the heat down to low.
5. Allow the soup to simmer for another 45 minutes to an hour.
6. Season to taste. Finish off with some freshly cracked pepper.
