Lamb Soup Pot

150 minutes Prep: 30 minutes Cook: 120 minutes

501 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

4	pounds	lamb bones	cracked
1	pound	lamb	shoulder or leg
4	quarts	water	cold
1	tablespoon	ginger	fresh, sliced
1	large	onion	quartered
1/2	teaspoon	salt
1	teaspoon	sugar
1/2	cup	sherry	light
1/2	pound	szechuan mustard green	canned, salted
1	pound	bean sprouts
1/2	cup	fungus	unsoaked "cloud ear", dried black fungus
4	each	scallions, spring or green onions
1/2	pound	noodles	bean thread
8	each	charcoal briquette

Directions

Make stock: Put lamb bones, ginger, onions and water in stock pot.

Bring to boil, reduce heat and simmer for 2 hours, reducing liquid by half.

Skim froth.

Shred lamb meat. Add meat, salt, sugar and light sherry to stock.

Simmer for another 20 minutes.

Finish soup: Wash and soak "cloud ears." Soak noodles for a few minutes until soft.

Drain and rinse mustard green; slice into shreds.

Rinse bean sprouts.

Wash and remove roots from scallions; shred on bias, greens and all.

Prepare Fire Pot: Heat charcoal briquettes.

When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table.

Add half the broth and half the other ingredients, reserving the rest for later in dinner.

Serve after broth has boiled briefly.

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Nutrition Facts

Serving Size 340g

Amount per Serving

Calories 501 51% of calories from fat

	% Daily Value*
Total Fat 28.0g	43%
Saturated Fat 11.0g	53%
Trans Fat 0.0g
Cholesterol 91mg	30%
Sodium 402mg	17%
Total Carbohydrate 31.0g	10%
Dietary Fiber 3.0g	12%
Sugars 3.0g
Protein 38.0g	77%

Vitamin A	3%		Vitamin C	38%
Calcium	12%		Iron	29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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proof v. To dissolve YEAST in a warm liquid (sometimes with a small amount of sugar) and set it aside in a warm place for 5 to 10 minutes until it swells and becomes bubbly. This technique proves that the yeast is alive and active and therefore capable of LEAVENING a bread or other baked good.