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!