Lagman with Lamb, Cumin, and Udon

Heat a frying pan over medium and warm 2 tbsp olive oil until fragrant.

Lightly salt the lamb and dust with cumin.

Once the oil is fragrant, add the lamb and sear undisturbed until browned.

Once browned, take the lamb out.

Lower the heat, add the garlic, and sauté until fragrant. Add 1 tbsp olive oil and return to medium heat.

When the garlic colors, add the onion and a pinch of salt and stir-fry.

Add the bell pepper and eggplant and stir-fry.

Once the vegetables are coated, cover and steam-cook for 1–2 minutes.

Once the vegetables soften, return the lamb and stir-fry over slightly higher heat.

Add the tomato and another pinch each of salt and cumin and stir-fry.

Add the udon, cover, and steam-cook for about 2 minutes.

Loosen the udon and toss everything together. Add a generous extra dose of cumin (about 1 tbsp) and adjust salt to finish.