Hand-Cut Noodle Bowl with Chickpeas and Mutton Broth

Hand-cut noodle strips soak up a lamb-fat mutton broth studded with chickpeas and cumin. In the spirit of Sesame on the Tandyr Lip, it recalls provisions that fed Samarkand’s caravan roads while bakers tended the glowing tandyr.

Serves 4

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Ingredients

• 2 cups all-purpose flour
• 12 oz mutton or lamb
• 1 1/2 cups cooked chickpeas
• 1 large onion
• 2 medium carrots
• 2 tbsp lamb fat
• 1 tsp cumin seeds
• 1 1/2 tsp salt
• 8 cups water

Instructions

1. 1Cut mutton into small cubes. In a pot, melt lamb fat over medium heat, add mutton cubes, sliced onion and cumin seeds, cook until browned.
2. 2Add water, salt, chickpeas and sliced carrots. Simmer 30 minutes until meat is tender.
3. 3Mix flour with water into a firm dough. Roll thin, dust with flour and cut into irregular noodle strips by hand.
4. 4Drop noodles into simmering broth, cook 4-5 minutes until tender. Serve hot in bowls.