Mutton Sherpa Stew Soup (Shyakpa)
Sel roti is a traditional Nepali fried rice dough, resembling a thin, sweet doughnut. It’s made from rice flour, and is often served during festivals like Dashain and Tihar.
30min
Easy
Not 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).
Finely chop the garlic cloves and the ginger.
Put water in a saucepan, along with the carrots, the radishes, and the potatoes. Boil them.
Add all the spices: the salt, the turmeric powder, the red chili powder and the black pepper.
Heat the sunflower oil in a pan.
As soon as the oil is hot, add the garlic and the ginger.
As soon as the garlic is golden, add the onions.
When the onions a translucide, add the mutton and cook it.
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.
Ready. Enjoy!
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