Cumin lamb with homemade noodles

Combine flour, salt and cold water in a bowl and stir to just combine.

Using your hands, mix until a soft dough forms – add a little extra water, 1 tablespoon at a time, if the dough feels too firm, or a little extra flour if it feels too wet.

Turn the dough out onto a lightly floured surface and knead for 6-8 minutes or until it is smooth and elastic. Alternatively, you can knead the dough in an electric mixer using a dough hook.

Form into a ball, place on a board, cover loosely with a clean damp tea towel, then stand for 1 hour to rest.

Roll the dough out on a lightly floured surface to form a rectangle about 40 x 25cm. Scatter the surface lightly with flour.

With a long edge facing you, fold the dough over onto itself in 5cm wide folds, scattering flour between each fold to prevent sticking.

You should end up with a neat strip about 5cm wide.

Using a large, sharp knife, cut the strip into 1½ cm-wide strips. Using your fingers, gently separate the noodles and lightly toss to loosen them.

Place them on a tray in a single layer. Dust again lightly with flour to stop the noodles sticking together, then cover with a tea towel until you’re ready to cook.

For the marinade, combine all the ingredients in a large bowl and stir to mix well. Add the lamb, toss to coat, then cover the bowl with plastic wrap and refrigerate overnight.

For the lamb stir-fry sauce, combine everything in a small bowl, then set aside.

Place a small frypan over medium heat, add the cumin seeds, then dry-roast, shaking the pan for about 1-2 minutes until fragrant.

Remove from the heat, cool slightly, then grind to a powder using a mortar and pestle or an electric spice grinder.

Drain the lamb well, discarding the liquid. Add half the vegetable oil, the cornflour and ground cumin to the lamb and toss to coat.

Place a large wok or heavy-based fry pan over high heat and heat until wisps of smoke appear.

Add the remaining oil, then add the lamb and spread it evenly around the wok using tongs or a wok spatula.

Stir-fry for 2-3 minutes until browned all over.

Add the onion, then stir-fry for 2-3 minutes until it softens, then add the garlic, ginger, and stir-fry for another minute, or until fragrant.

Add the sauce mixture and keep stir-frying for another minute, or until everything is well combined and the liquid bubbles. Taste, then season with salt and pepper to taste.

Cook the noodles in the pan of boiling water for 2-3 minutes until tender, then drain well.

Add the noodles to the wok and toss to combine well with the lamb mixture.

Divide among bowls, scatter with chilli and coriander, then serve with chilli oil passed separately for an extra kick in the chilli pants if you like!