Uyghur Style Noodles with Lamb Sauce Laghman 新疆拌面 recipes

Ingredients

• 150 grams (5 ounces) lamb leg meat (lean fat ratio 7:3)
• 2 teaspoons cumin powder
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon white pepper powder
• 2 teaspoons cornstarch
• 1/2 (80 grams / 3 ounces) small onion, cubed
• 1 (200 grams / 7 ounces) small potato, cubed
• 1 (200 grams / 7 ounces) tomato, chopped
• 1 (50 grams / 2 ounces) chili pepper (or bell pepper), cut to square
• 200 grams (7 ounces) uncooked hand-pulled noodles (or 2 servings dried / fresh noodles)

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