Soup
Guriltai Shöl – Lamb Noodle Soup
- Preparation time
- 1 h 15
- Servings
- 4
Ingredients
- Lamb — to buy500 g
- Onion — to buy1
- Garlic — to buy2 cloves
- Ginger — to buy1 tsp
- Wheat noodles — to buy300 g
- Spring onion — to buy2 tiges
- Fresh cilantro — to buy1 bouquet
- Pepper — to buy1 pinch
Preparation
Cut the lamb into even small pieces and sear it over high heat in a large pot with a splash of neutral oil until well browned on all sides: this step builds the base flavor for the whole broth.
Add the sliced onion, grated garlic, and grated ginger, and cook for 3 minutes until fragrant and translucent.
Cover generously with water, bring to a boil, then reduce to a gentle simmer; skim off the impurities that rise to the surface regularly to keep the broth clear.
Simmer covered for 45 minutes over low heat, until the lamb is very tender and falls apart easily with a fork.
Meanwhile, make the noodle dough (flour, water, salt) or use store-bought wheat noodles; if making your own, roll it out thin and cut irregular strips by hand, the traditional nomadic way.
Add the noodles to the simmering broth and cook for 4 to 5 minutes until just tender, without overcooking so they keep a little bite.
Adjust the seasoning with salt and pepper, then ladle the steaming soup into deep bowls.
Top with sliced spring onion, fresh coriander, and a little chili if you like heat, and serve right away, piping hot: this comforting dish is what every Mongolian family cooks on the coldest days.