Lagman

Method

1. 1

   Step 1

   Mix the flour, water and salt and knead for 10 minutes into a firm, very smooth dough. Rub with oil, cover and rest.

   • 12 min

   

2. 2

   Step 2

   Brown the lamb in the hot oil in batches. Add the onion (opens in a new tab) and garlic (opens in a new tab) and cook until soft, then the carrot (opens in a new tab) and both peppers (opens in a new tab) for 5 minutes.

   • 15 min
   • high heat
   • Dutch oven / casserole pot (opens in a new tab)

   

3. 3

   Step 3

   Add the tomato (opens in a new tab), tomato paste (opens in a new tab), spices and salt, then the stock. Cover and simmer gently until the lamb is tender.

   • 40 min
   • low heat
4. 4

   Step 4

   Meanwhile roll the dough to about 4 mm thick and cut into 5 mm strips. Gently stretch each strip to roughly double its length.

   • 15 min
   • Rolling pin (opens in a new tab)

   Experienced cooks pull the noodles by hand; cutting and stretching gives a similar chewy result.

5. 5

   Step 5

   Boil the noodles in salted water until chewy-tender, drain and rinse briefly in hot water.

   • 4 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   

6. 6

   Step 6

   Divide the noodles between deep bowls, ladle over the lamb stew and finish with herbs and a splash of vinegar.

   • 2 min