Entree: Uzbekistan – Fergana Valley – Lagman (Hand-pulled Central Asian noodles simmered with spiced lamb and mixed vegetables in a savory broth)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 1 hr

Additional 30 min

Total 1 hr 40 min

Ingredients

- 1 lb (450 g) lamb shoulder, trimmed and cut into 1/2-inch (1 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 3 medium tomatoes, peeled and diced (about 1 1/2 cups / 360 g)
- 2 medium carrots, cut into matchsticks (about 1 1/2 cups / 180 g)
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 2 medium potatoes, cut into 1/2-inch (1 cm) cubes
- 6 cups (1.4 L) beef or lamb broth
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground coriander
- 1/4 tsp (1 g) ground turmeric (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley, for garnish
- 1 small hot chili (optional), thinly sliced, for serving
- For noodles (hand-pulled):
  - 2 1/4 cups (320 g) all-purpose flour
  - 1/2 tsp (3 g) salt
  - 1 large egg
  - 1/2 cup (120 ml) water, plus extra as needed
  - 1 tbsp (15 ml) vegetable oil (for dough)

Instructions

1. Make the noodle dough: in a large bowl combine 2 1/4 cups (320 g) flour and 1/2 tsp (3 g) salt. Whisk egg with 1/2 cup (120 ml) water and 1 tbsp (15 ml) oil, then add to flour. Mix until a stiff dough forms, knead 8–10 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Prepare the lamb and vegetables: heat 2 tbsp (30 ml) vegetable oil in a large heavy pot over medium-high heat. Add lamb cubes and brown on all sides, about 6–8 minutes. Remove and set aside.
3. In the same pot, reduce heat to medium and add the chopped onion. Sauté until translucent, 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in 1 tbsp (15 g) tomato paste and cook 1 minute. Add diced tomatoes, carrots, bell peppers, and potatoes; cook 3–4 minutes to begin softening.
5. Return browned lamb to the pot. Pour in 6 cups (1.4 L) broth. Add 1 tsp (5 g) ground cumin, 1 tsp (5 g) paprika, 1/2 tsp (2.5 g) ground coriander, and 1/4 tsp (1 g) turmeric if using. Season with salt and pepper. Bring to a simmer, cover, and cook gently 45–60 minutes until lamb is tender and potatoes are cooked through.
6. While stew simmers, roll and pull the noodles: divide dough into 4 pieces, roll each into a long rope on a floured surface, then repeatedly stretch and fold to form thin ropes, or roll out thin and cut 1/4-inch (6 mm) wide strips. Dust with flour to prevent sticking. (If using store-bought fresh noodles, skip this step and cook later per package directions.)
7. When the stew is nearly done, bring a separate pot of salted water to a boil. Cook the pulled noodles 2–4 minutes until al dente (fresh) or per package instructions. Drain and toss with a little oil to keep from sticking.
8. To serve, place a portion of noodles into deep bowls and ladle the lamb and vegetable broth over them. Garnish with chopped cilantro or parsley and sliced hot chili if desired. Serve immediately.