Sour-and-Hot Lamb Soup

As hearty soups go, this Henan staple echoes that of Sichuan with its blend of hot and sour flavours. Lamb is the preferred meat in the north, but this soup is usually made with local goat, termed ‘mutton’, which can be a somewhat tough meat. In the West, ‘mutton’ refers to the meat of older sheep. Ordinary lamb will do as well and it also takes less time to cook.