Ladakhi Thuk pa / Gya Thuk (goes well with the Ladakhi Skew)

Ingredients:
1. Mutton shanks - i hate touching any meat with bones - so i used the boneless mutton and chopped it into very small pieces, so that it cooks fast (yea, yea, i know, the bones are full of flavour).
2. Onions - 3 - chopped
3. Carrot - 1 - cubed
4. Radish (Mooli or Daikon of Oriental cuisine) - 1 - cubed
5. Ladakhi Goat cheese, known as churpe - use any sour cheese
6. Ginger and Garlic - Julienned
7. Whole black peppercorns
8. Spring onion's green leaves
9. Fresh coriander - chopped
10. Egg noodles

Preparation:
1. Heat oil (i used Olive oil) and fry the mutton till it browns nicely from the outside. Remove pieces from the pan and keep aside (the pieces will not be cooked)
2. In the same oil, fry the onions and tip the mutton pieces back. Add 3 glasses of water and salt (about 2 tsps)
3. Tip in the carrots, radish, sour cheeses, ginger garlic, black peppercorns,  spring onion leaves and lots of coriander).
4. Open the lid, once the mutton has cooked through and put the uncooked noodles (add more water before adding the noodles, if the water is not enough for the noodles to cook). Let cook till the noodles tenderize.
5. Sprinkle coriander and goat cheese on top.