Classic Uzbek lamb lagman in a cauldron

Dry the meat and cut it across the fibers into small pieces. Heat vegetable oil in a cauldron. Pour cumin and Sichuan pepper into it. We fry them at high temperature for fifteen to twenty seconds, after which we immediately add the chopped meat and mix. We continue to keep the temperature of the stove high and cook the lamb, stirring, for another three minutes. Cut the onions into thin half rings. Peel and cut the carrots into slices. Pour onions with carrots to the meat, mix and fry for another two minutes, not forgetting to stir. Peel the potatoes, rinse and cut into large pieces. Add to the cauldron, mix and continue cooking for another three minutes.

We cut the rest of the vegetables. Eggplants and tomatoes - cubed, green beans - in short cuts. We send vegetables to the cauldron, add tomato paste. Stir and simmer for five minutes.

Prepare bell peppers - peel them of seeds and stalks, cut into cubes. Cut the celery stalks into thin transverse pieces, finely chop half of the total amount of garlic with a knife. Pour vegetables into a cauldron. Then add spices: ground coriander, black pepper, sweet paprika, hot pepper cut into rings. Mix and cook for a couple of minutes.

Then pour water into the cauldron - approximately a liter and a half. Stir the contents, bring to a boil, close the lid and reduce the temperature of the stove to a minimum. With a slow boil, cook the lagman for thirty to forty minutes.

In a separate saucepan, boil the noodles in salted water until tender. We discard the finished products in a colander and let the broth drain completely.

At the very end of cooking the lagman, add the remaining garlic by passing it through a press or finely chopping it with a knife. Also pour in the chopped cilantro.

To serve in portioned bowls, first put the boiled noodles, then pour lagman onto it.