Ladakhi thukpa

Ingredients

• 250 g mutton on the bone, in small pieces (or mixed vegetables for a vegetarian thukpa)
• 6 cups water
• 200 g wheat noodles, or dough made from 1½ cups wheat flour
• 1 onion, sliced
• 1 tomato, chopped
• 4 garlic cloves and ½-inch ginger, crushed
• 1 carrot and a handful of spinach or turnip greens, chopped
• 1 tbsp oil or butter
• ½ tsp turmeric (optional)
• Salt to taste
• Spring onion or coriander to finish

Method

1. Simmer the mutton in the water with salt for 40 minutes, or pressure-cook it, to make a stock.
2. If making noodles, knead the flour with water to a firm dough, rest it, roll it out and cut into thin strips.
3. Heat oil in a pot and fry the onion, garlic and ginger until soft. Add the tomato and turmeric and cook until soft.
4. Pour in the mutton and stock and add the carrot. Bring to a boil.
5. Add the noodles and greens and cook until the noodles are done, 5–8 minutes.
6. Serve hot with spring onion and a chilli sauce on the side.