Entree: Kyrgyzstan – Northern Culinary Region – Лагман ➤ Lagman (Hearty hand-pulled noodle stew with beef and vegetables)

Serving Size: 4

Approximate Time

Prep 55 min

Cook 1 hr 15 min

Total 2 hrs 10 min

Ingredients

Noodles
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 tsp (6 g) fine salt
- 1 cup (240 ml) warm water
- 1 large egg (optional), about 50 g

Stew
- 1 lb (454 g) beef chuck or lamb, cut into 1 in (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, diced
- 2 medium carrots, cut into 1/4 in (6 mm) slices or matchsticks
- 1 large bell pepper, seeded and sliced
- 3 cloves garlic, minced
- 2 medium tomatoes, peeled and chopped or 1 cup (240 g) canned diced tomatoes
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef broth or water
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) sweet paprika
- ½ tsp (1 g) crushed red pepper flakes (optional)
- 1 tsp (5 g) salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro
- 2 scallions, thinly sliced for garnish
- 1 tbsp (15 ml) vegetable oil for tossing noodles after cooking

Instructions

1. Make the dough: in a large bowl combine the flour and salt. Make a well and add the warm water and optional egg. Mix to form a firm dough, then knead on a floured surface for 8–10 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Shape the noodles: divide the dough into 4 pieces. For hand-pulled-style, roll each piece into a long rope about ¾ in (2 cm) thick and stretch gently, then cut into ¼–½ in (6–12 mm) strips and pull each strip to length. Alternatively, roll thin and cut into long strips like pappardelle. Dust with flour to prevent sticking.
3. Brown the meat: heat 2 tbsp (30 ml) oil in a large heavy pot over medium-high heat. Add the beef cubes and brown on all sides, working in batches if needed. Remove and set aside.
4. Build the stew: reduce heat to medium. Add the diced onion to the same pot and sauté until soft, about 5 minutes. Add garlic, carrots, and bell pepper and cook another 4–5 minutes until beginning to soften.
5. Stir in the tomato paste, chopped tomatoes, cumin, coriander, paprika, red pepper flakes, salt, and pepper. Cook 2 minutes to bloom the spices.
6. Return the browned meat to the pot and add the beef broth. Bring to a boil, then reduce to a simmer and cook, partially covered, 45–60 minutes until meat is tender and flavors meld. Adjust seasoning.
7. Cook the noodles: bring a large pot of salted water to a rolling boil. Cook the prepared noodles in batches until al dente, about 3–6 minutes depending on thickness. Drain and toss with 1 tbsp (15 ml) oil to prevent sticking.
8. To serve: divide noodles among bowls, ladle the hot beef and vegetable stew over the noodles, and garnish with chopped cilantro and sliced scallions. Serve immediately.