Entree: Russia – Buryat & Lake Baikal – Цуйван ➤ Tsuivan (Stir-fried hand-rolled flat noodles with lamb and vegetables)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 1 hr

Additional 30 min

Total 2 hrs

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 carrots, julienned (about 6 oz / 170 g)
- 2 medium potatoes, peeled and cut into 1/2-inch slices (about 10 oz / 280 g)
- 3 cups (390 g) all-purpose flour
- 1 tsp (5 g) salt for dough
- 1 cup (240 ml) warm water
- 1 tbsp (15 ml) vegetable oil for dough
- 1 large egg (optional) for dough
- 2 cups (480 ml) beef or lamb broth
- 1 tsp (5 g) salt (adjust to taste)
- Salt and freshly ground black pepper
- 1 bay leaf (optional)
- 2 tbsp (30 g) chopped fresh parsley or dill for garnish

Instructions

1. Make the dough: in a large bowl combine 3 cups (390 g) flour and 1 tsp (5 g) salt. Make a well, add 1 cup (240 ml) warm water, 1 tbsp (15 ml) oil and the egg if using. Mix, knead until smooth and elastic, about 8–10 minutes. Cover and let rest 30 minutes.
2. While dough rests, heat 2 tbsp (30 ml) vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat. Add lamb pieces and brown on all sides, about 6–8 minutes. Remove and set aside.
3. In the same pan add remaining 1 tbsp (15 ml) oil if needed and sauté the sliced onion until translucent and beginning to color, about 5 minutes. Add carrots and potatoes and cook 5 more minutes to start softening.
4. Return lamb to the pan, add bay leaf if using, pour in 2 cups (480 ml) broth, season with 1 tsp (5 g) salt and pepper, bring to a simmer. Reduce heat, cover and simmer gently 20 minutes until potatoes and lamb begin to tenderize.
5. Meanwhile roll out the rested dough on a lightly floured surface to about 1/8-inch (3 mm) thickness. Fold or roll loosely and cut into wide strips about 1 to 1.5 inches (2.5–4 cm) wide. Separate strips and dust with a little flour to prevent sticking.
6. Bring a pot of salted water to a boil and blanch the noodles 1–2 minutes until just tender but still slightly firm; drain and rinse briefly under cold water. Alternatively, steam briefly for 2–3 minutes.
7. Add the blanched noodles to the simmering lamb and vegetables. Increase heat to medium-high and cook uncovered, stirring frequently, until liquids reduce and the noodles absorb flavor and pick up a light browned crust in places, about 8–10 minutes.
8. Taste and adjust seasoning. Remove bay leaf, sprinkle with chopped parsley or dill, toss and serve hot straight from the pan.