Lagman

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup water
• 1 teaspoon salt
• 2 tablespoons vegetable oil, for the noodles
• 1 lb lamb shoulder, cut into small cubes
• 3 tablespoons vegetable oil
• 1 onion, sliced
• 2 carrots, sliced into batons
• 1 red bell pepper, sliced
• 3 garlic cloves, minced
• 2 medium tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups beef or lamb stock
• 1 cup green beans, trimmed and halved
• 1/4 cup chopped cilantro

Before you cook

• Mix the flour, water and salt into a firm dough, knead for 5 minutes, then cover and rest for 30 minutes.
• Cut the lamb into small cubes.
• Slice the onion, carrots and bell pepper.

Steps

1. Roll the rested dough into a thick rope and cut it into 6 pieces.
2. Coat each piece in oil and let them rest, covered, for 15 minutes more.
3. Stretch and pull each piece of dough by hand into a long, thin noodle, folding and pulling repeatedly until thin.
4. Heat the 3 tablespoons oil in a large pot over high heat and brown the lamb for 5 minutes.
5. Add the onion, carrots and bell pepper and stir-fry for 5 minutes.
6. Stir in the garlic, tomatoes and tomato paste and cook for 3 minutes.
7. Season with the cumin and paprika.
8. Pour in the stock and bring to a boil, then reduce the heat and simmer for 40 minutes, until the lamb is tender.
9. Add the green beans and simmer for 10 more minutes.
10. Bring a separate large pot of salted water to a boil and cook the pulled noodles for 2 to 3 minutes, until tender.
11. Drain the noodles and divide them among bowls.
12. Ladle the hot lamb broth and vegetables over the noodles.
13. Scatter with chopped cilantro and serve.