Lagman

لەغمەن · Laghman

Ingredients12

• wheat flour400 g
• water180 ml
• salt2 tsp
• lamb shoulder400 g
• vegetable oil3 tbsp
• onion1
• garlic4 cloves
• tomato2
• green bell pepper1
• ground cumin1 tsp
• soy sauce1 tbsp
• fresh cilantroa small handful

Method

1. Mix the flour, water, and 1 tsp salt into a firm dough, knead until smooth, cover, and rest for 30 minutes.
2. Cut the lamb into small cubes. Dice the onion, tomatoes, and bell pepper, and mince the garlic.
3. Heat the oil in a wok, brown the lamb, then add the onion and garlic and cook until softened.
4. Add the tomatoes, bell pepper, cumin, soy sauce, and remaining salt. Simmer with a splash of water until the lamb is tender and the sauce is thick.
5. Divide the dough, roll into ropes, and pull into long noodles. Boil in salted water until just cooked, then drain.
6. Divide the noodles among bowls, ladle the lamb sauce over them, and finish with chopped cilantro.