Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Lamb Soup

Soups and Congees

Lamb Soup
Ingredients:
3 pounds lamb bones and meat scraps
10 longan, each cut in half, their pits discarded
10 Chinese red dates, each cut in half, their pits discarded
4 slices fresh ginger, peeled and smashed
salt and pepper, to taste
1 Tablespoon goji berries
3 scallions, each tied in a knot
to 1 teaspoon siracha sauce
Preparation:
1. Rinse lamb in boiling water, discarding the water.
2. Simmer lamb in three quarts of boiling water for three hours, then remove and discard the lamb bones, and before one does, cutting off the meat in small pieces and putting them back into the lamb stock.
3. Next, add the longan, dates, ginger, salt and pepper, and simmer ten minutes before adding the goji berries and scallions; then simmer ten more minutes. Then discard the scallion knots, and add the Siracha sauce and stir for two or three minutes,. Then serve the soup in individual bowls.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720