Polar Panda's Lamb Soup

In the summer of 2000, after a forty-eight-hour train ride from Beijing to Urumqi and another twelve-hour bus ride, we arrived at Ta Cheng, China, where seventy percent of the population is Muslims. Within six days of vacation there, my husband’s family and relatives butchered seven lambs for us. Among various ways of lamb cooking, I favored the lamb soup. Since we came back from this trip, I started to love cooking lamb. My modified lamb soup became famous among friends for past decade. It is especially delicious after a cold ski day and it goes well with some white Sushi Rice. Here is the recipe for you to enjoy:

Ingredients:
1. Alberta lamb, butchered by a Halaal, 2 pounds, chopped
The blood would be drained from the lamb meat, which would be hung in a cooler for a day or so. 2. Cooking oil, some
3. Onion, one, sliced
4. Salt, appropriate amount
5. Water, lots
6. Ginger root, one piece, size of a thumb, sliced8. Ginseng, two pieces, sliced
7. Oyster mushroom, one handful, sliced by hand
8. Needle mushroom, one handful
9. Shitake mushroom, one handful, sliced
10. Potatoes, three or four, sliced
11. Cilantro, half dozen or so, chopped

Cooking:
1. On a stove with high temperature, add cooking oil into a large pot for about half minute.
2. Add onion into the pot and stir.
3. When sizzling, add lamb and keep stirring for about three or five minutes or until the outside of the meat turns from pink to white.
4. Add water to fill three quarters of the pot and cover the pot with a lid.
5. Leave the stove temperature high until water boils.
6. Uncover the pot, and use a big spoon to scoop out the floating stuff out of the pot.
7. Turn the heat down to three or medium low, add ginger and ginseng, and cover the pot again. The intent is to ensure the water is bubbling slightly, but not overflowing.
8. Let the pot sits there for two or three hours.
9. Add various mushrooms and turn the heat to high again.
10. Once the water is bubbling, turn the heat to three or medium low, and cover the pot for forty-five minutes.
11. Add dashes of cilantro to bowls before adding lamb and soup in.
12. Some people like to add a little bit Vietnamese garlic hot sauce, balsamic vinegar, sliced green onion, or grounded pepper into their bowl.
13. Enjoy.