Ingredients:
1 lb. Tibetan noodles, similar to spaghetti, or cavatelli
1/2 lb. Lamb, cut into ¼-in. slices (can be substituted with chicken or shrimps)
1/2 lb. Spinach, washed and cut into pieces
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon cumin powder
3 fresh chilies, julienned
1/2 teaspoon jwanu (lovage seeds)
1 bay leaf
1 cup tomatoes
1/2 cup yogurt
2 tablespoon soy sauce
2 cups lamb broth
2 tablespoons musturd oil
Salt and pepper
1 tablespoon chopped cilantro for garnish

Instructions:
Cook noodles in boiling salted water until slightly undercooked. Drain and rinse. In a sauce pan heat 2 tablespoons of musturd oil. Add onions, fry till light brown. Add turmeric, garlic, ginger, cumin powder, and chilies. Stir well for 1 min. Put the pieces of lamb and brown well. To the lamb mixture add tomatoes, soy sauce, yogurt, broth, jwanu seeds, bay leaf, salt and pepper and cook until the lamb is tender. Add the noodles and stew for 5-7 more minutes. At last, add spinach and fold into the stewed noodles for a minute or so, until wilted. Garnish with chopped cilantro. Serve with roti.