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  Lamb Thukpa
  Category: Asian
  Author: Tulsi Regmi, University of Missouri-Columbia
  Date: 9/29/2010
  Hits: 638
Description: Himalayan Meat-Noodle Stew
History: This is a typical specialty dish of Sherpas of the Himalayas (Mountaineering Genius). Yak meat is used in the authentic preparation of this delicious dish.
Serving Size: 2-4 servings
Preparation Time:  45-60 minutes


1 lb. Tibetan noodles, similar to spaghetti, or cavatelli
½ lb. Lamb, cut into ¼-in. slices (can be substituted with chicken or shrimps)
½ lb. Spinach, washed and cut into pieces
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon cumin powder
3 fresh chilies, julienned
½ teaspoon jwanu (lovage seeds)
1 bay leaf
1 cup tomatoes
½ cup yogurt
2 tablespoon soy sauce
2 cups lamb broth
2 tablespoons mustard oil
Salt and pepper
1 tablespoon chopped cilantro for garnish
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat two tablespoons of mustard oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for a minute or so. Put the pieces of lamb and brown well. To the lamb mixture add tomatoes, soy sauce, yogurt, broth, jwanu seeds, bay leaf, salt and pepper and cook until the lamb is tender. Add the noodles and stew for 5-7 more minutes.
At last, add spinach and fold into the stewed noodles for a minute or so until wilted. Garnish with chopped cilantro. Serve with roti (deep-fried whole wheat bread).

Reformatted from a recipe submitted to Good Cooking © '2003 by Good Cooking, Inc. '99
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