Entree: Tajikistan – National Cuisine – Лагман ➤ Lagman (Hand-pulled wheat noodles served with a savory spiced meat and vegetable sauce in a light broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 12 oz (340 g) fresh wheat noodles or hand-pulled noodles
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 4 cups (960 ml) beef or lamb broth
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) red pepper flakes, or to taste
- Salt to taste
- Freshly ground black pepper to taste
- 2 green onions, sliced
- Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp (15 ml) vegetable oil in a heavy pot over medium-high heat. Season the lamb pieces with salt and pepper and sear in batches until browned; remove and set aside.
2. In the same pot add remaining 1 tbsp (15 ml) vegetable oil, then sauté the onion until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Add carrot and bell pepper and cook 3–4 minutes until slightly softened. Stir in tomato paste, chopped tomatoes, cumin, coriander, and red pepper flakes and cook 2 minutes to combine flavors.
4. Return the seared lamb to the pot, add soy sauce and pour in the broth. Bring to a simmer, reduce heat to low, cover, and cook 45–60 minutes until lamb is tender.
5. While the stew simmers, bring a large pot of salted water to a boil and cook the noodles according to package instructions or until just tender; drain and set aside.
6. Adjust seasoning of the meat and broth with salt and pepper. If the broth is too thin, increase heat and reduce uncovered to concentrate flavors for 5–10 minutes.
7. To serve, place a portion of noodles in each bowl, ladle hot meat, vegetables, and broth over the noodles, and sprinkle with sliced green onions and cilantro.
8. Offer extra chili flakes or vinegar at the table for personal adjustment of heat and acidity.