Recipes - Lamb Thukpa

Ingredients:

• 1 lb. rice noodles
• 1/2 lb. lamb, cut into very thin 1/8-in. slices (can be substituted with chicken)
• 1/2 cup carrot, thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup celery, thinly sliced
• 1 cup spinach, washed and cut into pieces
• 1 cup onion, chopped
• 1/2 tablespoon garlic, minced
• 1/2 tablespoon ginger, minced
• 1/2 teaspoon turmeric 1/2 teaspoon timur (Szechwan pepper)
• 1/8 teaspoon asafetida
• 4 fresh chilies, julienned (or more if desired)
• 2 cups chopped tomatoes
• 6 cups vegetable broth
• 2 tablespoons cooking oil
• Salt and Pepper
• Chili sauce or hot tomato achar as condiment
• 1 tablespoon chopped cilantro for garnish

Cooking Instructions:

Cook noodles in boiling salted water until slightly undercooked. Drain, rinse and set aside in a bowl. In a sauce pan heat two tablespoons of cooking oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, chilies, timur and asafetida. Stir well for a minute or so. Put the pieces of lamb and brown well. To the lamb mixture add chopped tomatoes, broth, salt and pepper and cook until the lamb is tender. Add carrot, red bell pepper, celery and spinach shreds; fold into the lamb soup mixture. Cook for a couple of minutes until the vegetables are tender. You may add more broth if a soupier consistency is desired. Adjust seasoning with salt and pepper. To serve, put cooked noodles in serving bowl and pour the soup over; serve immediately. Garnish with chopped cilantro. Add hot chili sauce or spicy tomato achar to the soup if you desire hot and spicy noodle soup.