Beijing Lamb Paomo (Bread in Lamb Stew)
A hearty bowl of Paomo with tender lamb, rich broth, and chewy bread pieces, topped with cilantro and chili oil, is a comforting and filling classic of Beijing.
Ingredients
15 items- Lamb (bone-in) 500g
- Bread flour 300g
- Active dry yeast 3g
- Warm water 150ml
- Rice vermicelli 50g
- Cilantro 2 stalks
- Scallion 1
- Ginger 5 slices
- Star anise 2 pieces
- Sichuan peppercorns 1 tsp
- Cassia bark 1 small piece
- Salt to taste
- White pepper a pinch
- Chili oil optional
- Sweet pickled garlic optional
Nutrition
Steps （8 steps）
Cut 500g lamb into chunks and soak in cold water for 1 hour, changing water once to remove blood.
Mix 300g flour with 3g yeast; add 150ml warm water and knead into a smooth dough. Cover and let rise 30 min.
Divide dough into 4 pieces, roll into thin rounds. Cook in a non-stick pan over low heat until golden, 4 min per side. Remove and break into small pieces.
Put soaked lamb in cold water, bring to a boil over high heat, skim foam, cook 2 min. Drain and rinse.
Transfer lamb to a pot; add scallion, ginger, star anise, Sichuan pepper, cassia. Add boiling water to cover. Bring to a boil then simmer 1.5 h until fork tender.
Soften vermicelli in warm water 15 min; chop cilantro. Remove lamb and slice; strain broth.
In a bowl, layer bread pieces, vermicelli, and lamb slices. Bring strained broth to a boil and pour over to submerge.
Season with salt and white pepper. Top with cilantro and chili oil if desired. Rest 2 min before serving.
Tips
For the best broth, use lamb leg or belly with some fat. Cook bread over low heat to avoid burning. The lamb soaking can be done overnight.
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