Entree: Kyrgyzstan – National Cuisine – Лагман Lagman — Hand-pulled noodle stew (Hand-pulled noodle stew)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 10 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) boneless lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil, divided
- 2 medium onions, thinly sliced
- 2 medium carrots, cut into 1/4-inch (6 mm) sticks
- 2 bell peppers (any color), cut into strips
- 3 cloves garlic, minced
- 2 medium tomatoes, diced
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef or lamb broth (or water)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- 1/2 tsp (2.5 g) ground black pepper, or to taste
- 1 tsp (6 g) kosher salt, or to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- For the noodles:
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tsp (5 g) salt
- 1 large egg
- 3/4 cup (180 ml) warm water (adjust as needed)
- 1 tbsp (15 ml) vegetable oil

Instructions

1. Make the noodle dough: in a large bowl combine 3 cups (360 g) flour and 1 tsp (5 g) salt. Whisk the egg with 3/4 cup (180 ml) warm water and 1 tbsp (15 ml) oil, then pour into the flour. Mix and knead until smooth and elastic, about 8–10 minutes. Cover and let rest 30–60 minutes.
2. While dough rests, heat 1 tbsp (15 ml) vegetable oil in a heavy pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches until nicely seared on all sides; remove and set aside.
3. In the same pot add the remaining 1 tbsp (15 ml) oil. Sauté the sliced onions until soft and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds.
4. Stir in the carrots and bell peppers and cook 4–5 minutes until they begin to soften. Add the diced tomatoes and 2 tbsp (30 g) tomato paste and cook 2–3 minutes to combine.
5. Return the browned lamb to the pot, add 4 cups (960 ml) broth, 1 tsp (2 g) cumin, 1 tsp (2 g) coriander, 1 tsp (2 g) paprika, 1/2 tsp (2.5 g) black pepper, and 1 tsp (6 g) salt. Bring to a simmer, reduce heat to low, cover, and simmer gently until the lamb is tender, about 45–60 minutes.
6. Meanwhile shape the rested dough into 4 portions. On a floured surface roll each portion into long ropes about 1/2-inch (12 mm) thick; stretch or pull into thinner ropes and then roll thinner with a rolling pin. Cut or pull into long noodle strands about 1/8–1/4 inch (3–6 mm) wide. Dust with flour and let sit while the stew finishes.
7. Bring a large pot of salted water to a boil. Cook the fresh noodles in the boiling water 2–4 minutes until al dente (fresh noodles cook quickly). Drain and toss with a little oil to prevent sticking.
8. Taste the stew and adjust seasoning. If you prefer a thicker sauce, simmer uncovered 5–10 minutes more to reduce slightly.
9. To serve, place a portion of noodles in a deep bowl, ladle the lamb and vegetable stew over the top, and garnish with 2 tbsp (8 g) chopped cilantro or parsley. Serve hot.