Mutton Sherpa Stew Soup (Shyakpa)
Mutton Sherpa Stew, known locally as Shyakpa, is a traditional, hearty Himalayan soup. It is made by slow-cooking mutton with seasonal vegetables and hand-pulled flat noodles in a savory, aromatic broth. Perfect for cold weather, it is a staple comfort food in Sherpa and Tibetan cultures.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Knead the ingredients in a bowl to obtain a soft dough: wheat flour, oil, salt and a little water.
Cover it with a cloth and let it rest for 20 minutes.
Roll it flat and then cut it into thin strips.
Cut the mutton in small pieces.
Peel the potatoes.
Cut the vegetables: the carrots, the radishes, the potatoes and the Chinese cabbage (bok choy).
Add all the spices: the salt, the turmeric powder, the red chili powder and the black pepper.
Heat the sunflower oil in a pan.
When the mutton is ready, add it to the soup.
Add the Chinese cabbage 5 minutes before the soup is ready.
At the same time, add the noodle strips to the boiling soup and stir.
Pour all contents into a bowl.
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