SafePlates

Ingredients

• 1 lb (450g) lamb meat, cut into small pieces
• 8 cups (2 liters) water
• 1 large onion, chopped
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 1 cup (120g) wheat noodles, homemade or store-bought
• 2 cloves garlic, minced
• 1 teaspoon (5g) salt, or to taste
• 1/2 teaspoon (2g) black pepper
• 2 tablespoons (30ml) vegetable oil
• 2 green onions, chopped (optional, for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the lamb pieces and brown them on all sides for about 5 minutes.
3. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 3 minutes.
4. Pour in the water and bring to a boil. Skim off any foam that rises to the surface.
5. Reduce the heat to low, cover, and simmer for 30 minutes to allow the flavors to develop.
6. Add the diced potatoes and sliced carrots to the pot. Continue to simmer for another 15 minutes, or until the vegetables are tender.
7. Add the noodles to the soup and cook for 5-7 minutes, or until the noodles are soft.
8. Season the soup with salt and black pepper to taste.
9. Ladle the soup into bowls and garnish with chopped green onions if desired. Serve hot.

Tip

For a richer flavor, use bone-in lamb pieces and simmer the broth longer. Serve with traditional Mongolian bread for a complete meal.