Stewed lamp chop with wide wet noodles

Ingredients

600 grams lamb chop

300 grams all purpose flour

1 onion

1 teaspoon salt

1/2 teaspoon ground black pepper

Method

1. Pour the flour in a large mixing bowl, pour some water in the bowl, mix until even and smooth

 

2. Knead the dough until smooth, roll the dough into a ball, cover the ball with plastic wrap, set aside for 30 minutes

 

3. Cut the lamb chop into chunks

 

4. Slice the onion

 

5. Drop the lamb chop in a stew pan, pour some cold water in the stew pan, heat the stew pan over high heat, bring to a boil

 

6. Remove the scums fully

 

7. Turn down to low heat, stew for 80 minutes, until cooked through, season with salt

 

8. Boil for 1 minute, turn off the heat, set aside

 

9. Roll down the dough until very thin

 

10. Fold the crust, slice into wide noodles

 

11. Heat a skillet over high heat, pour the lamb chop soup in the skillet, bring to a boil

 

12. Add the wide noodles in the skillet

 

13. Boil until al dente, season with ground black pepper

 

14. Put the noodles in a platter, top the noodles with the lamb chop, sprinkle onion and the lamb chop soup in the platter, done