Robust Kazakh Lamb Lagman with Hand-Pulled Noodles

Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the 1 pound of lamb shoulder cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb and set aside.

Reduce heat to medium. Add the 1 large chopped onion to the pot and cook until softened, about 5 minutes. Stir in the 2 cloves of minced garlic, 1 large sliced carrot, and 1 large sliced bell pepper, cooking for another 5-7 minutes until vegetables begin to soften.

Return the seared lamb to the pot. Add the 1 can of undrained diced tomatoes, 4 cups of beef broth, 1/2 teaspoon of ground cumin, 1/2 teaspoon of paprika, 1/4 teaspoon of black pepper, and 1 teaspoon of salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the lamb is very tender.

While the soup simmers, cook the 12 ounces of Lagman noodles according to package directions in a separate pot of boiling salted water until al dente. Drain well and rinse briefly with cold water to prevent sticking.

Once the lamb is tender, taste the soup and adjust seasonings if necessary. Divide the cooked noodles among 4 serving bowls, then ladle the hot lamb and vegetable soup over the noodles. Garnish each serving with 1/4 cup of fresh chopped cilantro before serving.