Lagman

Combine the flour and salt in a large bowl, then gradually pour in the warm water while mixing with your hands until a firm, smooth dough forms. Knead vigorously for ten minutes until elastic and springy.

Shape the dough into a flat disc and coat it generously with vegetable oil. Cover tightly with cling film and allow it to rest at room temperature for at least thirty minutes so the gluten relaxes fully.

Divide the rested dough into thick ropes about two centimetres wide. Roll each rope on an oiled surface, then carefully stretch and pull by hand into long thin noodles, twisting and slapping against the counter to elongate them evenly.

Heat two tablespoons of oil in a large heavy pot or kazan over high heat. Add the lamb cubes in a single layer and sear without stirring for three to four minutes until deeply browned on all sides, then remove and set aside.

In the same pot, sauté the onions until golden, about five minutes. Add the garlic, bell peppers, tomatoes, and potato cubes, stirring frequently for another three minutes until the vegetables begin to soften slightly.

Stir in the tomato paste, cumin, coriander, and black pepper, cooking for one minute until fragrant. Return the browned lamb to the pot and pour in enough water to cover the ingredients by about three centimetres.

Bring the stew to a boil, then reduce the heat to medium-low. Cover partially and simmer for twenty-five to thirty minutes, stirring occasionally, until the lamb is tender and the potatoes are cooked through. Adjust salt to taste.

While the stew simmers, bring a large pot of salted water to a rolling boil. Cook the hand-pulled noodles in batches for two to three minutes until they float and turn tender. Drain and rinse briefly under cold water.

Divide the cooked noodles among deep bowls, then ladle the hot lamb and vegetable stew generously over the top. Garnish with freshly chopped cilantro and dill, and serve immediately while steaming hot.