Lagman

Ingredients:
lamb — 360 g
udon noodles — 400 g
onion — 1 pc.
carrot — 1 pc.
celery — 1 stalk
sweet pepper — 1 pc .
tomato — 1 pc.
tomato paste — 1
tbsp garlic — 2 cloves
fresh hot pepper — to taste
a pinch of coriander
cumin — 0.5 tsp
paprika — 1 tsp
coriander
for serving salt to taste
vegetable oil — 3
tbsp water — 1.5–2 liters

Preparation:
Peel the onion and carrot and cut into cubes. Fry in vegetable oil in the pan in which you will cook the soup.
Add celery, bell pepper, tomato, tomato paste, garlic, fresh hot pepper, coriander, cumin and paprika. 

Pour in the water, bring to a boil and simmer until the meat is half cooked, about half an hour. 
Cut the potatoes into cubes and add to the broth, cook until fully cooked for about 20 more minutes. 

Separately boil the udon in boiling water until tender. Dip the finished noodles in cold water, leave until serving (within a day). 

Before serving, arrange the noodles on plates and pour over the hot soup. Serve, sprinkle with chopped coriander. 

If you don't know what to cook, you can read the recipe here.

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