📝 About This Recipe
Transport your senses to the rugged landscapes of Northwest China with this soul-warming lamb soup, a staple of Xinjiang cuisine. This 'clear-stewed' (Qingdun) method emphasizes the purity of high-quality grass-fed lamb, balanced by the earthy warmth of cumin and the cooling brightness of fresh cilantro and scallions. It is a rustic, nourishing masterpiece that celebrates the nomadic heritage of the Silk Road through its aromatic depth and tender, fall-off-the-bone meat.
🥗 Ingredients
The Meat
- 2 lbs Lamb shoulder or ribs (cut into 2-inch chunks, bone-in preferred for flavor)
- 10 cups Cold water (for the primary broth)
Aromatics and Spices
- 3 slices Ginger (thickly sliced and smashed)
- 3 stalks Scallions (tied into a knot)
- 1 teaspoon Sichuan peppercorns (whole)
- 1/2 teaspoon Cumin seeds (whole, toasted slightly)
- 2-3 pieces Dried Hawthorn berries (optional, helps tenderize the lamb)
Vegetables
- 1 large Daikon radish (peeled and cut into large rolling chunks)
- 2 medium Carrots (peeled and sliced into thick rounds)
- 2 teaspoons Salt (adjust to taste at the end)
- 1/2 teaspoon White pepper powder (for a gentle heat)
Fresh Herbs and Finishing
- 1/2 cup Fresh Cilantro (coarsely chopped)
- 2 stalks Fresh Scallions (finely minced)
- 1 tablespoon Red chili oil (optional, for serving)
👨🍳 Instructions
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1
Place the lamb chunks in a large pot and cover with cold water. Bring to a rolling boil over high heat for 5 minutes to draw out impurities.
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2
Drain the lamb and rinse each piece thoroughly under warm running water to remove any grey scum. Clean the pot entirely.
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3
Return the cleaned lamb to the pot and add 10 cups of fresh cold water. Cold water ensures a clearer broth.
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4
Add the smashed ginger, scallion knot, Sichuan peppercorns, cumin seeds, and hawthorn berries (if using).
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5
Bring the pot to a boil, then immediately reduce the heat to low. Skim off any remaining foam from the surface.
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6
Cover with a tight-fitting lid and simmer gently for 90 minutes. The liquid should barely bubble to keep the broth translucent.
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7
After 90 minutes, remove the scallion knot and ginger slices if they are falling apart.
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8
Add the daikon radish and carrot chunks to the pot. These vegetables add sweetness and absorb the lamb's richness.
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9
Continue to simmer for another 25-30 minutes, or until the vegetables are tender and the lamb is soft enough to pull apart with chopsticks.
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10
Season with salt and white pepper powder. Stir gently to incorporate without breaking the vegetables.
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11
Taste the broth; it should be clean, savory, and lightly aromatic from the cumin.
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12
Turn off the heat and stir in half of the chopped cilantro and minced scallions.
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13
Ladle the soup into deep bowls, ensuring each serving has a mix of lamb, radish, and carrot.
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14
Garnish generously with the remaining fresh herbs and a drizzle of chili oil if you prefer a spicy kick.
💡 Chef's Tips
Always start with cold water for the second boil to extract maximum flavor and achieve a clear broth. Do not add salt at the beginning of cooking, as it can toughen the lamb fibers; always season at the end. If you find lamb too gamey, increase the amount of ginger or add a splash of Shaoxing rice wine during the blanching phase. Using bone-in cuts like neck or ribs is essential for the gelatinous body and deep marrow flavor typical of Northwest Chinese soups. For the most authentic flavor, use whole cumin seeds rather than powder to keep the broth clear and the aroma subtle.
🍽️ Serving Suggestions
Serve with hot Xinjiang Nang (flatbread) for dipping into the rich broth. Pair with a side of Liangfen (mung bean jelly) to provide a cooling contrast to the hot soup. A pot of strong brick tea or Pu-erh tea helps cleanse the palate after the rich lamb fat. Offer a small dish of black vinegar and soy sauce on the side for dipping the meat chunks. Serve alongside a fresh tiger salad (Laohu Cai) made of peppers, cilantro, and onions for a crunchy texture.