Turkmen Ash

Make a stiff dough from flour, water, and salt then knead until smooth and rest thirty minutes before rolling and cutting noodles.

Brown lamb cubes in oil in a large pot then add diced onion and cook until softened and lightly golden.

Stir in tomato paste, cumin, and turmeric then add water and bring to a simmer for forty-five minutes until lamb is tender.

Add diced carrots and drained chickpeas and cook for fifteen more minutes until the carrots are soft.

Roll dough thin and cut into wide noodle strips then add them to the simmering soup and cook eight minutes until tender.

Finish with generous handfuls of chopped cilantro and dill then ladle into deep bowls and serve steaming hot.