Entree: Uzbekistan – Fergana Valley – Ковурма Лагман ➤ Kovurma Lagman (Pan-fried meat and hand-pulled noodles in a spiced Central Asian vegetable sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr

Total 1 hr 40 min

Ingredients

- 1 lb (450 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 large carrot, julienned
- 1 large bell pepper (red or green), sliced into strips
- 2 medium tomatoes, diced
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef or lamb broth, hot
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground coriander
- Salt and black pepper to taste
- 2 tbsp (30 ml) soy sauce or to taste
- 2 green onions, thinly sliced
- 1/4 cup (15 g) fresh cilantro or parsley, chopped
- For the noodles:
  - 3 cups (375 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 1 cup (240 ml) warm water, approx.
  - 1 large egg (optional) for richness
  - 1 tbsp (15 ml) vegetable oil (for dough and to toss noodles)

Instructions

1. Make the noodle dough: in a bowl combine flour and salt, add egg (if using) and warm water gradually and mix until a stiff dough forms. Knead 8–10 minutes until smooth, coat lightly with 1 tbsp (15 ml) oil, cover and let rest 30–45 minutes.
2. Brown the lamb: heat 2 tbsp (30 ml) oil in a heavy pot or Dutch oven over medium-high heat. Add lamb cubes in batches and brown on all sides; remove and set aside.
3. Sauté aromatics and vegetables: add remaining 1 tbsp (15 ml) oil to the pot, reduce heat to medium, add onions and cook until translucent, 6–8 minutes. Stir in garlic, carrots and bell pepper and cook 4–5 minutes until beginning to soften.
4. Build the sauce: stir in tomato paste and diced tomatoes, cook 2–3 minutes. Return browned lamb to the pot, sprinkle with cumin, paprika, and coriander, and season with salt and pepper. Pour in hot broth and soy sauce, bring to a simmer.
5. Braise: cover, reduce heat to low and cook until lamb is tender, about 45–60 minutes. Adjust seasoning and keep warm while preparing noodles.
6. Prepare hand-pulled or rolled noodles: divide rested dough into 4 portions. For pulled noodles, roll each portion into a long rope, stretch and pull into thin strands; alternatively roll thin with a rolling pin and cut into 1/4-inch (6 mm) strips. Dust with flour, toss lightly with 1 tsp (5 ml) oil.
7. Cook noodles: bring a large pot of salted water to a boil. Add noodles and cook 3–5 minutes until al dente (fresh noodles cook quickly). Drain and toss with a little oil to prevent sticking.
8. Assemble and serve: place a portion of noodles in a deep bowl, ladle generous amounts of lamb and vegetable sauce over the noodles, garnish with sliced green onions and chopped cilantro or parsley. Serve hot.