Kazakh Noodles

In a large mixing bowl, combine flour, baking powder, and a pinch of salt. Gradually add water and a small amount of vegetable oil, mixing until a smooth, firm dough forms, then knead for 8-10 minutes until elastic.

Cover the dough with a clean cloth and let it rest at room temperature to relax the gluten and make it easier to roll and cut.

Season the lamb pieces generously with salt and brown them in a large pot or deep pan with vegetable oil over medium-high heat until golden on all sides.

Pour the broth into the pot with the browned lamb, bring to a boil, then reduce heat and simmer until the lamb is tender and the broth is richly flavored.

Roll the rested dough out on a lightly floured surface to about 3mm thickness, then cut or pull it into thick noodle strips approximately 1cm wide.

Drop the hand-cut noodles directly into the simmering lamb broth and cook until the noodles are tender but still have a slight chew.

Stir in the ketchup to add a subtle tangy depth to the broth and adjust seasoning with additional salt to taste.

Ladle the noodles and lamb into deep serving bowls, spoon the savory broth over the top, and garnish generously with freshly chopped scallions before serving hot.