Lagman in a Multicooker

Cut the beef into chunks and sear it in the multicooker on the Baking setting with vegetable oil. Slice the onion into half-rings and cut the carrots into thin strips.

After 20 minutes, add them to the meat. Cut the bell pepper into thin strips, dice the tomatoes and potatoes, mince the garlic, and add everything to the meat, onions, and carrots. The meat should have a nice golden crust by now. Season with salt and pepper, add your spices—I used thyme, khmeli-suneli, and peppercorns. Stir in the tomato paste and adjika, mix well. Add water; the amount depends on how thick you want your lagman to be.

Set the multicooker to Stewing mode for 1 to 1.5 hours. While it's working on the sauce, cook the lagman noodles on the stovetop—regular egg noodles work fine if you don't have lagman noodles.

Once everything is done, place the noodles on a plate and pour the sauce over the top.