Recipe from China
Mutton, lamb, or beef bones (2 to 3kg),
broken into medium sized pieces
2 medium onions, chopped
6 cloves garlic, crushed
1 small hot pepper, chopped
1 tablespoon grated ginger
1/2 pound wheat noodles
2 1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 pound very thinly sliced raw lamb
1 cup green onions, finely chopped
1 cup coriander leaves, chopped
4 cups cubed hard bread
or Chinese crullers
Place bones, onions, garlic, hot pepper, and ginger in a large saucepan, then cover with water to about 6cm above the bones and bring to boil. Cover and cook, reducing heat to medium/low, for 4 hours, adding more water if necessary.
In the meantime, cook noodles according to directions on the package and set aside.
Strain and discard bones and vegetables, then return broth to saucepan, adding water if necessary to make 8 cups. Stir in salt, pepper, and cumin, and return to boil. Cook over medium
heat for 5 minutes.
Divide the noodles and remaining ingredients, except bread, and place in 8 large soup bowls. Pour broth over ingredients and stir in bread. Serve piping hot.