Uzbek Lagman

Pat the beef dry and cut into small cubes. Slice the onion into half-rings, cut the carrot into thin strips, slice the bell pepper into strips, dice the tomatoes, cube the potatoes into small pieces, and mince the garlic.

Heat the oil in a wok or a deep heavy-bottomed pot over medium-high heat. Sear the beef for 6–8 minutes until nicely browned.

Add the onion and cook for 3–4 minutes until translucent, then add the carrot and bell pepper and cook for another 5 minutes, stirring occasionally.

Add the tomatoes, garlic, cumin and coriander seeds. Stir and simmer for 5–7 minutes, until the tomatoes soften and the spices release their aroma.

Add the potatoes, pour in the hot meat broth, season with salt and pepper. Bring to a boil, cover with a lid and simmer over low heat for 25–30 minutes, until the meat and potatoes are tender.

Meanwhile, cook the lagman noodles in salted water until done according to the package instructions. Drain and rinse with hot water to keep the noodles from sticking together.

Taste the sauce and adjust the salt and black pepper if needed. Finely chop the dill and basil.

Divide the noodles among deep bowls, generously ladle over the meat and vegetable sauce, and sprinkle with dill and basil. Serve hot.