Uzbek Lagman Noodles

Mix 6 g of salt into the flour, add the egg and lukewarm water, and knead for 10 minutes.

Cover the firm, smooth dough and rest it at room temperature for 30 minutes, until an indentation springs back slowly.

Cut the beef into 2 cm pieces and cut the onion, carrot, radish, bell pepper, tomatoes, and potato into 1.5 cm pieces.

Heat a heavy pot over medium-high heat for 3 minutes, add 30 ml of oil and the beef, and brown it for 5 to 6 minutes.

Add the onion, carrot, and radish and cook over medium heat for 5 minutes.

Add the bell pepper, garlic, cumin, and coriander and cook for 1 minute, then add the tomatoes before the garlic browns.

Cook the tomatoes for 5 minutes, until they break down and loosen the browned bits from the pot.

Add the beef stock, potato, remaining 6 g of salt, and pepper, bring to a boil, then partially cover and simmer for 25 to 30 minutes.

When the beef separates easily under a fork and the potato is tender at the center, uncover and simmer for 3 to 5 minutes more.

Keep the gravy over the lowest heat when it coats the back of a spoon lightly but still flows.

Divide the rested dough in half and roll each piece to 2 mm thick.

Dust lightly with flour, fold it loosely, cut 5 mm wide noodles with a knife, and separate the strands so they do not stick.

Bring 3 L of water to a rolling boil and cook the noodles in two batches for 3 to 4 minutes.

Drain when the raw flour taste is gone and the center remains slightly firm, then toss gently with the remaining 10 ml of oil.

Divide the warm noodles among four bowls and ladle the simmering beef and vegetable gravy generously over them.

Finish with cilantro leaves and serve while both the noodles and gravy are hot.