Lagman

Central Asian noodles with stewed meat and vegetables. Make stiff dough with the flour, egg, salt and water, roll it into a ball and let rest, covered by a napkin, for 15 minutes. Roll it out to a thin sheet, then make a roll out of the sheet and cut it into noodles. Boil the noodles in salted water, take out and rinse once or twice under cold water. Transfer the noodles to a sieve to let water drain and, at the same time pour some vegetable oil over the noodles, to prevent clumping. Cut the potatoes, green radish, and tomatoes into small cubes. Julienne the carrots, beetroot, and cabbage. Cut the onions and bell pepper in rings. Finely mince the garlic. Cut the meat into small cubes. Heat the butter or lard and brown the meat in it. Add the onions and tomatoes and let simmer a bit, then add the rest of the vegetables, mix everything, add salt, garlic and other herbs and spices. Add 1.5 cup water in which the noodles were boiled and simmer over very low heat for 30 minutes. Plunge the noodles into the boiling water for a moment (or place the sieve with them into the water for 1-2 minutes), strain. Put a layer of noodles into deep (soup) plates, then put a layer of stew on top, then again a layer of noodles and a layer of stew. Sprinkle with cilantro, finely minced garlic and pepper or paprika to taste.