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Small squares of noodle dough are simmered in a hearty lamb and vegetable broth. This rustic Qinghai family dish is protein-rich, warming, and reflects the simple, bold flavors of the Tibetan Plateau.
Cut the lamb shoulder into 1-inch cubes, pat dry, and season lightly with salt and pepper.
In a large heavy pot over medium-high heat, brown the lamb pieces in batches for 4-5 minutes until they develop a deep crust. Remove and set aside.
In the same pot, add chopped onion, stirring over medium heat until translucent, about 3 minutes. Add ginger and garlic, stir for another 1 minute to release their aroma.
Return the lamb to the pot. Add 8 cups of water, carrot, potato, and daikon (chopped into bite-sized pieces). Stir in remaining salt, pepper, and cumin. Bring to a simmer, then reduce heat to low. Cover and cook gently for 1 hour.
Meanwhile, combine flour and water to form a firm dough. Knead for 5 minutes, then let rest for 20 minutes covered. Roll out the dough to 1/8-inch thickness and cut into small (about 3/4-inch) squares.
After the broth has simmered, skim off excess fat if desired. Add the noodle squares to the broth, ensuring they are separated as you drop them in.
Raise heat to a gentle simmer and cook, stirring occasionally, for 12-15 minutes, until the noodles are tender and broth thickened slightly. Taste and adjust seasoning if needed.
Serve hot, ensuring each bowl has a generous mixture of lamb, vegetables, and noodles. Garnish with extra black pepper if desired.
