Laghman from Duduki

1. Stage

Wash and peel the vegetables. Wash the meat, dry it with a napkin.

2. Stage

Remove excess fat from the lamb, finely chop and boil in vegetable oil.

3. Stage

Separate the meat from the bones and finely chop. Crumble the vegetables: peppers, carrots and radishes - in julienne, dice the onion, scald the tomatoes, remove the skin and also dice them.

4. Stage

Remove the greaves from the cauldron and add the meat. Salt, pepper, add cumin, and stew for 15 minutes.

5. Stage

Put carrots, onions, bell peppers, radishes into the cauldron and stew for another 15-20 minutes.

6. Stage

Next, add tomatoes and finely chopped potatoes.

7. Stage

Pour boiling water and stew for another 15 minutes. They say it is better to pour broth, but since I have meat on the bone, it will be unnecessary.

8. Stage

Five minutes before cooking, put chopped herbs, garlic and bay leaf.

9. Stage

Boil the noodles, rinse well and put them in a bowl. Pour the gravy on top, taking in the meat and vegetables.

10. Stage

Serve with green radish salad. Bon appetit!