Homemade Tomato Lamb Soup Recipe

Recently, a friend gave us some lamb.It was from Gansu province and specifically Ola lamb. Ola sheep is a specialty of Gannan, with an exotic flavor in its name. These sheep are tall and robust; adult male lambs weigh about 75 kilograms, while females weigh around 60 kilograms. They can withstand cold temperatures, grow quickly, have tender meat, and a delicious taste.

Due to transportation needs, the lamb was boiled first, then sealed in packaging for preservation. Upon receipt, I was too excited to take photos before opening it.

The raw meat had no strong smell of gaminess, making it suitable for direct consumption. Here's the uncooked meat.

My friend advises not to make this as red-braised because heavy seasonings might cover its natural flavor and diminish the delicacy.Today, we followed my friend’s suggestion in preparation and found it excellent. The lamb had some fat, which resulted in a clear and transparent broth when simmered.

Ingredients: 500 grams of lamb, 1100 milliliters of mineral water, 400 grams of tomatoes, 10 grams of salt, cilantro.Cilantro

1. Wash the vegetables thoroughly.

2. Slice the lamb.

3. Cut the tomatoes into slices or chunks and add them to the pot with the lamb.

4. Pour in the mineral water.

5. Bring to a boil over high heat, then simmer for 10 minutes.

6. Add salt and cook for two more minutes before serving; garnish with cilantro when drinking the soup.

Tips:

1. My friend suggested adding Sichuan pepper powder, but I found that just using salt was sufficient to bring out the lamb's freshness.

2. Cilantro is optional and can be adjusted according to personal preference.