Lamb Shoulder Noodle Soup
10 servings
120 minutes
Lamb noodle soup is a soulful dish of Tajik cuisine, infused with the aromas of spices and the rich flavor of broth. The recipe's origins trace back to the traditions of Eastern peoples, where lamb symbolizes nourishment and abundance. The slowly simmered meat enriches the broth with deep flavor notes, while cumin and black pepper add spicy expressiveness. The noodles gently absorb the richness of the broth, and vegetables add freshness and a light sweetness. This soup not only warms on cool days but also becomes a true culinary delight that brings family together at the table. Serving it with herbs completes the image of a traditional dish, offering a pleasant aroma and aesthetics. The magnificent combination of textures and flavors makes it an ideal choice for those who appreciate rich and aromatic dishes of Eastern cuisine.
1
Prepare all the ingredients.
2
Fill the ladle with cold water and place it on the fire. Bring to a boil.
- Lamb shoulder: 1 piece
- Water: 5 l
3
Once the water boils, reduce the heat and remove the formed foam.
4
Add a halved onion, carrot, black peppercorns, and cumin, and simmer on low heat for 1.5 hours.
- Onion: 1 head
- Carrot: 3 pieces
- Black peppercorns: 1 teaspoon
- Cumin: 0.5 teaspoon
5
Strain the broth, discard the vegetables, and remove the meat from the bone.
6
Put the broth on the fire and add meat to it.
- Lamb shoulder: 1 piece
7
Chop the carrots, potatoes, and peppers coarsely, add them to the broth, and cook until the vegetables are done. Add salt and pepper to taste.
- Carrot: 3 pieces
- Potato: 600 g
- Bell pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
8
Add noodles to the soup, cook for about 3 more minutes or until the noodles are done.
- Wheat noodles: 100 g
9
Serve the soup garnished with coarsely chopped greens.
- Fresh herbs: to taste
