← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Vegetable oil
• 1 Onion, cut into strips
• 500 g lamb or mutton shoulder, cut into thin strips
• 1 Carrot, cut into strips
• 2 Potato, diced
• 1 Turnip, diced (optional)
• ½ tsp ground cumin
• ½ tsp Black pepper
• 1.5 l Water
• 250 g thick egg or wheat noodles
• 2 Spring onion, sliced
• Salt

Method

1. Heat the oil in a large pot over medium-high heat and fry the onion for 3 min, until it starts to colour.
2. Add the lamb and fry for 5 min, until browned. Add the carrot, potato and turnip and keep frying for 3 min; this frying gives the soup its flavour.
3. Season with the cumin, pepper and 1½ tsp salt, then pour in the water. Bring to a boil and skim.
4. Cover and simmer gently for 40 min, until the lamb is tender.
5. Add the noodles and boil for 5–7 min, until cooked. Taste for salt and serve topped with spring onions.

Tips

• Mongolian cooks often use fresh hand-cut noodles; ready-made fresh noodles are a good shortcut.
• A spoonful of soured cream or yogurt on top is a nice, if untraditional, touch.

Sources

Written in our own words after cross-checking these recipes:

Mongolfood.info Eats History