lamb yaka mein a la dug

Ingredients

• Servings: 12
• 1 (4 pound) bone-in lamb shoulder roast
• 1 (32 ounce) carton chicken broth
• 2 cups water, or as needed to cover
• 2 chicken bouillon cubes
• 4 teaspoons seasoned salt (such as lawry's®)
• 2 tablespoons seasoning
• 1 tablespoon onion powder
• 1/4 cup butter
• 3 large heads bok choy - large outer leaves and base trimmed off, heads thickly sliced
• 2 bunches fresh cilantro leaves, chopped - divided
• 1 cup water
• 2 (8 ounce) packages dried flat rice noodles
• crushed red pepper flakes to taste
• grated parmesan cheese to taste
• lime wedges

Recipe

Preparation Time: 20 mins Cook Time: 8 hrs

Ready Time: 8 hrs 45 mins


• place the lamb roast into a slow cooker, pour in the chicken broth, and add 2 cups water or enough to completely cover the roast.
• mix in bouillon cubes, seasoned salt, seasoning, onion powder, and butter.
• set cooker on low and cook until the meat has fallen off the bone, 8 to 10 hours.
• remove the meat from the broth and shred the lamb with two forks; set the meat aside.
• strain the broth through a fine-mesh strainer, discarding the bones; pour broth into a large pot and bring to a boil. reduce heat to low and stir the shredded lamb back into the broth.
• if desired, skim excess fat from broth with a large spoon.
• stir in the bok choy, about 3/4 of the chopped cilantro leaves, and 1 cup water. set aside remaining cilantro leaves for garnish. simmer the soup while you prepare the rice noodles.
• place rice noodles into a large bowl and cover with very hot tap water. stir to separate the noodles and allow to soak until translucent, 25 to 30 minutes. drain the noodles.
• to serve, place about 1/2 cup of rice noodles into a bowl and ladle the soup over the noodles. sprinkle with reserved cilantro, crushed red pepper flakes, and parmesan cheese to taste; serve with lime wedges.