Turkmen Ash

Instructions

1. 1 Make a stiff dough from flour, water, and salt then knead until smooth and rest thirty minutes before rolling and cutting noodles.
2. 2 Brown lamb cubes in oil in a large pot then add diced onion and cook until softened and lightly golden.
3. 3 Stir in tomato paste, cumin, and turmeric then add water and bring to a simmer for forty-five minutes until lamb is tender.
4. 4 Add diced carrots and drained chickpeas and cook for fifteen more minutes until the carrots are soft.
5. 5 Roll dough thin and cut into wide noodle strips then add them to the simmering soup and cook eight minutes until tender.
6. 6 Finish with generous handfuls of chopped cilantro and dill then ladle into deep bowls and serve steaming hot.