Back at the shelter, he felt like he had almost lost all sensation in his limbs. He hurriedly tossed a handful of tinder and twigs onto the embers, feeling a wave of relief only after the fire rekindled.
He cut off some lamb ribs, then scooped some slushy water from the parachute reservoir and set it on the fire to stew.
Winter was the perfect season for lamb, and a bowl of steaming hot lamb soup could get the blood flowing and warm him up in no time.
Exceptionally fresh lamb needed no seasoning at all; simply boiling it with ice water was delicious enough. Of course, adding some scallions or ginger slices could enhance the flavor even more.
With no other ingredients on hand, he grabbed a handful of dried mushroom slices, tossed them in, covered the pot, and let it simmer for twenty minutes.
To stew ribs until the meat was soft and falling off the bone usually took at least an hour, but he was working with lamb, so the meat was already quite tender.
