Stewed lamp chop with wide wet noodles


600 grams lamb chop

300 grams all purpose flour

1 onion

1 teaspoon salt

1/2 teaspoon ground black pepper


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