Lagman

Ingredients

• •2 lbs lamb or beef, cut into small chunks
• •3 tbsp vegetable oil
• •1 onion, sliced
• •2 bell peppers, sliced
• •2 carrots, sliced
• •3 tomatoes, chopped (or 2 tbsp tomato paste)
• •4 cloves garlic, minced
• •1 tsp cumin
• •1 tsp paprika
• •1/2 tsp chili flakes
• •4 cups beef broth
• •1 lb fresh or dried wheat noodles
• •2 potatoes, cubed (optional)
• •Fresh cilantro, for garnish

Steps

1. 1.If making hand-pulled noodles, work the dough with plenty of vegetable oil rather than flour to keep it from sticking, then stretch and pull it repeatedly, doubling it over each time, until it forms long, elastic strands - this takes patience and practice, so store-bought thick wheat noodles work well as a substitute.
2. 2.Heat the oil in a large pot or wok, brown the meat in batches over high heat, then remove and set aside.
3. 3.In the same pot, saute the onion, bell peppers, and carrots until softened, then add the garlic, cumin, paprika, and chili flakes and cook for 1 minute until fragrant.
4. 4.Return the meat to the pot, add the tomatoes (or tomato paste) and potatoes if using, and stir to combine.
5. 5.Pour in the broth, bring to a boil, then reduce to a simmer and cook covered for 45-60 minutes, until the meat is tender and the sauce has thickened into a hearty stew.