Entree: Kazakhstan – Northern Kazakhstan – Лагман ➤ Lagman (Central Asian hand-pulled noodle stew with braised lamb and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, sliced
- 3 garlic cloves, minced
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef or lamb broth
- 2 medium carrots, cut into 1/4-inch (6 mm) slices
- 1 large red bell pepper, seeded and sliced
- 2 medium tomatoes, chopped (about 1 1/2 cups / 360 g)
- 1 large potato, peeled and cubed (optional), about 8 oz (225 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) smoked paprika or regular paprika
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 8 oz (225 g) thick wheat noodles or fresh hand-pulled noodles
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped green onions
- 1 tbsp (15 ml) lemon juice or white vinegar (to brighten)
- Optional: 1/4 cup (60 ml) water or additional broth if needed

Instructions

1. Pat lamb dry and season lightly with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper. Heat oil in a large heavy pot over medium-high heat and brown lamb in batches until deeply caramelized. Remove and set aside.
2. Reduce heat to medium. Add sliced onions to the pot and cook until soft and golden, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 2 minutes to develop color. Add cumin, coriander, paprika, and remaining black pepper; cook 30 seconds to bloom the spices.
4. Return browned lamb to the pot. Add chopped tomatoes, carrots, bell pepper, and potato (if using). Pour in broth to just cover the ingredients. Bring to a gentle simmer, reduce heat to low, cover partially, and braise for 45–60 minutes until lamb is tender and vegetables are cooked.
5. While the stew simmers, cook noodles according to package instructions (or boil fresh pulled noodles 2–4 minutes until tender). Drain and keep warm.
6. Taste the stew and adjust seasoning with salt and lemon juice or vinegar to balance acidity. If sauce is too thick, add up to 1/4 cup (60 ml) water or more broth and simmer briefly.
7. To serve, place a portion of noodles in a bowl, ladle generous amounts of lamb and vegetable sauce over the noodles, and garnish with chopped cilantro and green onions. Serve immediately.