Mutton Thukpa

 INGREDIENTS:

1. Mutton 500 grams (bone-in)
2. Onion 1 large sliced
3. Ginger 1 tbsp finely chopped
4. Garlic 1 tbsp finely chopped
5. Green Chilis 1-2 slit
6. Black Pepper crushed 1/2 tsp
7. Oil 2 tbsp
8. Salt to taste
9. Water 6-7 cups
10. Egg Noodles 150 grams
11. Cabbage, shredded 1 cup
12. Carrot, julienned 1/2 cup
13. Spring Onion Whites 1/4 cup
14. Radish, julienned 1/2 cup
15. Spinach, roughly chopped 1/2 cup
16. Soy Sauce 1 tsp
17. Vinegar 1/2 tsp
18. Coriander leaves for garnish 
19. Spring Onion Greens
20. Chili Oil

METHOD:

Serving Size:

Heat oil in a pressure cooker and add ginger, garlic, onion, and green chilis. Sauté until aromatic.

Add mutton, crushed black pepper, and salt. Sauté for 4-5 minutes and add water. Pressure cook for 7-8 whistles. Reduce the heat to low, cover, and let it simmer gently for 20–30 minutes.

To make a clear broth, remove the mutton pieces and strain the liquid. Return the meat to the strained broth.

Boil the noodles until just cooked. Drain and keep aside.

Bring the mutton along with its stock to a gentle boil. Add radish, cabbage, carrot, and spring onion whites. Add soy sauce and vinegar. Taste and adjust the salt. Simmer for 4-5 minutes. (The vegetables should stay slightly crunchy).

Add the boiled noodles to the broth and simmer for 1-2 minutes. Lastly, add the spinach and simmer for only 30-40 seconds to prevent the loss of its green colour.

Top with halved boiled eggs and finish with a light drizzle of chili oil over the yolks. Garnish with chopped coriander leaves and slit red chilis. Pair it with a plate of steamed or fried momos and a bowl of chili oil.

NOTE:

Thukpa originates from the Himalayan region, with its roots in Tibet. Over time, it has become an integral part of the cuisines of Nepal, Bhutan and Northeast India. Thukpa means a noodle soup. It can be prepared as a vegetarian dish or with meats such as chicken, pork, mutton, or beef.