👨‍🍳 Instruktioner

1. 1

   Prepare the dough for the noodles: Mix flour, water, egg, and oil until a firm dough forms. Knead for 5-7 minutes, then cover and let rest for 30 minutes.

2. 2

   Sear the lamb chunks in a very hot, heavy-bottomed pot or Dutch oven on all sides until browned. Remove lamb and set aside.

   💡 Proffstips: This step is crucial for flavor development.
3. 3

   Add onions, carrots, potatoes, and smashed garlic to the pot. Sauté for 5-7 minutes until onions are softened.

4. 4

   Return the lamb to the pot. Add beef broth, bay leaves, salt, and pepper. Bring to a simmer.

   💡 Proffstips: Ensure the liquid covers most of the ingredients.
5. 5

   Heat the river stones in a very hot fire or oven until extremely hot. This can take 1-2 hours.

   💡 Proffstips: Use tongs to handle the hot stones. Be extremely careful.
6. 6

   Roll out the rested dough thinly and cut into wide noodles (like pappardelle).

   💡 Proffstips: Dust with flour to prevent sticking.
7. 7

   Once the stew is simmering and the stones are hot, carefully place the hot stones into the stew, submerging them. This will rapidly increase the cooking temperature and tenderize the meat.

   💡 Proffstips: The stones will cause the liquid to bubble vigorously. Be prepared for splattering.
8. 8

   Cover the pot tightly and let it cook for at least 2 hours, or until the lamb is fork-tender. Stir occasionally, adding more broth if needed.

9. 9

   In the last 20 minutes of cooking, add the fresh noodles to the pot, ensuring they are submerged in the liquid. Cook until the noodles are tender.

10. 10

    Remove the hot stones before serving. Adjust seasoning if necessary.

    💡 Proffstips: The stones can be cleaned and reused.