Q: Can I use a different cut of lamb for this recipe?
A: Yes, you can use different cuts of lamb, but cooking times may vary.
Q: How do I ensure the winter melon is cooked properly?
A: Cook the winter melon until it becomes soft, which usually takes about 15 minutes.
Q: Is this soup suitable for freezing?
A: Yes, this soup can be frozen, though the texture of the winter melon may change slightly upon thawing.
Winter Melon and Lamb Soup
Notes
Ingredients:
- Winter melon: 1 piece
- Lamb leg meat: 1.5 pounds
- Cilantro: a small bunch
- Salt: to taste
- White pepper: to taste
- Ginger: 2 slices
- Green onion: 2 segments
- Clean the winter melon, remove the seeds and skin, and cut into small pieces. Set aside.
- Cut the lamb leg meat into small pieces. Blanch the meat in cold water to remove any gamey taste.
- In a new pot, add the blanched lamb, ginger, and green onion. Fill the pot with hot water until half full, bring to a boil, then simmer on medium heat for 30 minutes with the lid on.
- Add the winter melon pieces to the pot. Once the soup boils again, cover and continue to simmer for 15 minutes until the melon is tender.
- Season with salt and freshly ground white pepper to taste, then serve in bowls.
- Garnish with chopped cilantro before serving.
- Rich in protein from lamb.
- Low in calories and high in fiber from winter melon.
- Contains essential vitamins and minerals from the vegetables and meat.
