Chalap (Kyrgyz lagman soup)

Instructions

1. Cut the meat into 3 cm pieces and brown them in oil at the bottom of a large pot for 5 to 7 minutes.
2. Add the sliced onions and carrot rounds, then sauté for another 5 minutes, stirring.
3. Pour in the water, bring to a boil, skim the surface, then simmer covered for about 1 hour 15 minutes until the meat is tender.
4. Meanwhile, mix the flour, salt and lukewarm water into a soft dough; cover and rest for 20 minutes.
5. Divide the dough into 4 balls, oil them, then stretch each ball into long thin strands with your hands; dip them in boiling salted water for 3 minutes and drain.
6. Add the diced potatoes, chopped tomatoes and pepper to the broth, along with the crushed garlic; cook for 15 minutes more.
7. Season with salt, pepper and cumin. Divide the noodles among the bowls and ladle the broth and vegetables over them.
8. Sprinkle with chopped dill and coriander and serve with a little vinegar on the side.