Thick Noodles and Strips of Lamb in Chillied Broth

Name: Thick Noodles and Strips of Lamb in Chillied Broth
Yield: Serves 4
Cuisine: Russian
Ingredients: 1 bay leaf; 2 tablespoons soy sauce; Dash of cayenne pepper; 500 ml/16 fl oz chicken stock; 1 onion, thinly sliced; 2 small hot dried red chillies (left whole they will add mild warmth; broken up they will enrage with fire); 500 ml/16 fl oz beef stock; 2 tomatoes, diced; 4 cloves garlic, chopped; 225 to 325 g/8 to 12 oz shoulder lamb chops, boned and cut into strips 1.25 cm/½ in wide; 1 egg; 225 g/8 oz plain flour; 1 teaspoon salt; 2 tablespoons vegetable oil; 75 ml/3 fl oz water; ½ carrot, thinly sliced; 3 to 4 spring onions, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

This soup of thick hand-rolled noodles, strips of lamb and spring onions all bathed in chilli-accented broth hails from the Uzbek republic of the USSR. The noodles are so delicious, you might make a batch sometime to enjoy with dishes other than this soup: Balkan Braised Lamb with Vine Leaves in Spicy Tomato Sauce comes to mind, as does Gulasz Wieprzowy. Uzbek cuisine is descended from the nomadic tribes that have populat

Ingredients

Europe
Russia
Soup
Eastern Europe
Spicy

Ingredients

Method