Hand-pulled noodles smothered in a spicy lamb, tomato, and vegetable stew, scented with cumin. A classic of Uyghur cuisine from Xinjiang.
Ingredients
- 500 g T55 all-purpose flour
- 750 ml Water
- to taste Salt
- 6 tbsp Sunflower oil
- 400 g Boneless lamb shoulder
- 2 pieces Yellow onion
- 3 pieces Tomato
- 1 piece Green bell pepper
- 1 piece Red bell pepper
- 4 cloves Garlic
- 20 g Fresh ginger
- 1 piece Fresh red chili
- 1 tbsp Tomato paste
- 1 tsp Ground cumin
- 1 tsp Coriander seeds
- to taste Ground black pepper
- 2 tbsp Soy sauce
- 1 piece Potato
- 2 sprigs Celery stalk
- 1 bunch Fresh cilantro
- to taste Rice vinegar
Method
- Prepare the noodle dough: mix the flour and salt, gradually mix in the water, then knead vigorously. Continue until you get a smooth, supple, and non-sticky ball. Cover with a damp cloth and let rest.
- Shape the dough into a long log, and cut it into equal pieces. Roll each piece into a thin rope, coat them generously with oil, and place them in spirals on a tray. Let relax.
- Cut the lamb into small dice. Slice the onions, cut the bell peppers and potato into strips, and cut the celery into short lengths. Mince the garlic and ginger, and slice the chili. Peel, seed, and chop the tomatoes.
- Heat the oil in a wok or large Dutch oven. Sear the lamb over high heat until nicely browned, add the onions, and sweat until translucent.
- Add the garlic, ginger, chili, cumin, coriander seeds, and tomato paste. Sauté, stirring constantly, until the spices release their aroma.
- Add the chopped tomatoes, bell peppers, potato, celery, soy sauce, and pepper. Pour in enough water to just cover the vegetables, bring to a boil, then lower the heat. Simmer covered until the vegetables are tender and the sauce is rich and slightly thick.
- Bring a large pot of salted water to a boil. Take the dough ropes, stretch them by hand, gradually lengthening and thinning them out into noodles. Drop them immediately into the boiling water, cook, then drain.
- Divide the noodles into bowls. Ladle the lamb and vegetable sauce generously over the top, and sprinkle with chopped cilantro. Serve immediately with a splash of rice vinegar.
Nutrition
Per serving
- Energy
- 868 kcal
- Protein
- 33.56 g
- Carbohydrate
- 102.25 g
- Fat
- 34.96 g
- Fibre
- 6.31 g
- Calcium
- 67.01 mg
- Iron
- 3.05 mg
- Magnesium
- 67.68 mg
