Ingredients

• 600 g mutton on the bone, cut into small pieces
• 2.5 L water
• 300 g plain wheat flour
• 150 ml water
• 2 tbsp vegetable oil
• 1 onion
• 5 cloves garlic
• 20 g fresh ginger
• 2 tomatoes
• 150 g white radish
• 100 g spinach
• 2 green chillies
• ½ tsp timur or Sichuan pepper
• 1 tbsp soy sauce
• 3 stalks spring onions
• 1 bunch fresh coriander
• to taste salt

Method

1. 01
   Simmer the broth Put the mutton pieces and two and a half litres of water in a large pot with a pinch of salt and half the ginger, bring it to a boil, skim off the grey foam, then lower the heat and simmer gently for about ninety minutes.
2. 02
   Make the noodle dough While the broth simmers, mix the flour with a pinch of salt and add the water a little at a time, kneading into a firm, smooth dough.
3. 03
   Rest the dough Rub the dough with a few drops of oil, cover it, and let it rest for thirty minutes.
4. 04
   Roll and cut noodles Roll the dough out thinly on a floured surface, dust it with flour, fold it loosely, and cut it into thin strips, then shake the strips apart.
5. 05
   Fry the aromatics In a separate pan, heat the oil over medium heat and fry the onion, garlic, remaining ginger and green chillies for about five minutes until the onion is soft and golden.
6. 06
   Cook the tomatoes Add the tomatoes, the crushed timur and a little salt, and cook for about five minutes until the tomatoes break down.
7. 07
   Combine with broth Tip the tomato mixture and the radish into the pot of meat and broth, add the soy sauce if using, and simmer for ten minutes until the radish is tender.
8. 08
   Cook the noodles Raise the heat so the soup boils, drop in the noodles, stir to separate them, and cook for about five minutes until they are tender.
9. 09
   Add the greens Stir in the spinach and spring onions and cook for one minute, then taste and add salt.
10. 10
    Serve hot Ladle the thukpa into bowls with plenty of broth and meat, and scatter the coriander on top.