👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the lamb pieces on all sides. Remove lamb and set aside.

2. 2

   Add chopped onions to the pot and sauté until softened, about 5-7 minutes.

3. 3

   Stir in minced garlic and cook for another minute until fragrant.

4. 4

   Return the browned lamb to the pot. Add carrots, potatoes, turnips, beef or lamb broth, salt, pepper, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until lamb is tender.

5. 5

   While the stew simmers, prepare the noodles. In a bowl, combine flour and salt. Gradually add water, mixing until a stiff dough forms. Knead for 5-7 minutes until smooth. Cover and let rest for 20 minutes.

6. 6

   Roll out the dough thinly and cut into wide, flat noodles (about 1 inch wide).

   💡 プロのコツ: Alternatively, you can tear small pieces of dough and stretch them into irregular noodle shapes.
7. 7

   After 1.5 hours of simmering, add the prepared noodles to the stew. Stir gently to combine. Cover and cook for another 15-20 minutes, or until noodles are cooked through.

8. 8

   Remove bay leaves before serving. Adjust seasoning if necessary.

   💡 プロのコツ: The Khorkhog influence comes from the slow simmering and tenderization of the meat, mimicking the effect of hot stones.