Lagman Stew

1 - 2 h

3/3

Prepare the Kamado BONO grill for direct cooking: light the charcoal and wait until the temperature reaches 160°C. Adjust the upper and lower air vents to maintain a consistent temperature. (Use a small amount of charcoal.)
Place the Grand Feu pot into the holder. Cut the veal into small pieces about 1–1.5 cm in size. Add oil to the Grand Feu pot and brown the meat. Add two sliced onions (cut into half-moons) and finely chopped garlic. Sauté until golden brown. (Optionally, add a couple of teaspoons of natural tomato paste, soy sauce, or miso.) Add chopped carrots and half an aubergine (eggplant).
After 5 minutes, add green beans, Napa cabbage, and tomatoes to the pot. Sauté everything well. Pour in one litre of beef broth and about 1 to 1.5 litres of boiling water. Add a teaspoon of hop-suneli spice mix and universal Uzbek spices.
Cover and simmer over low heat for 30–40 minutes. Check the seasoning and add salt if necessary. Use fresh noodles from the store or make your own.
In boiling water, add a couple of teaspoons of oil and salt, then cook the noodles for about 3 minutes (or follow package instructions). Drain and rinse with cold water. Drizzle a little oil to prevent sticking.
Place the noodles on a plate, pour the Lagman stew over them, and garnish with fresh herbs and spring onions.