Name: Lamb Thenthuk
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 4 servings
Cuisine: Tibetan
Ingredients: 300 g all-purpose flour (for the dough); 150 ml water (approximate, for the dough); 400 g lamb (cut into small pieces); 2 tbsp oil; 3 clove garlic (minced); 1 piece fresh ginger (grated); 1 cup onion (sliced); 2 piece tomato (chopped); 1 cup cabbage (shredded); 1.5 l water (or lamb stock, for the soup); 2 stalk spring onion (sliced, for garnish); salt and pepper (to taste)

Method

Make the dough

Knead the flour with water and a pinch of salt into a smooth, firm dough.

5 min

Rest the dough

Cover the dough and let it rest so it becomes easier to stretch.

30 min

Brown the lamb

Heat the oil in a large pot, add the lamb pieces, and brown them on all sides.

8 min

Build the base

Add the garlic, ginger and onion, and fry until softened, then stir in the tomato and cook until it breaks down.

6 min

Simmer the lamb

Pour in the water or stock, bring to a boil, then simmer until the lamb is tender.

Simmer gently rather than boiling hard — a rolling boil toughens lamb instead of tenderising it.

25 min

Tear in the noodles

Flatten pieces of dough between your palms and tear them into thin, irregular squares directly into the simmering soup, along with the cabbage.

Finish cooking

Simmer until the torn dough pieces float and turn tender all the way through.

5 min

Serve hot

Season with salt and pepper, and serve immediately garnished with spring onion.

Lamb Thenthuk

Ingredients

Method

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