Lagman

Method

Make dough by mixing flour, eggs, salt and 120ml water until smooth, then rest for 30 minutes. Roll dough thin and cut into noodle-like strands, setting aside on floured paper. Heat oil in a large pot and brown the meat with onions and garlic until caramelised. Add tomatoes, carrots, potatoes, peppers, and spices, stirring well. Pour in water, bring to boil, then simmer for 25 minutes until vegetables soften. Drop noodle strands into simmering broth in batches, stirring gently to prevent sticking, and cook for 8-10 minutes until noodles are tender. Finish with fresh coriander and serve hot in deep bowls with the rich, spiced broth.