Entree: Tajikistan – Northern Culinary Region – Қовурма Лагман ➤ Qovurma Lagmon (Braised and pan-fried lamb with hand-pulled noodles and vegetables in a savory sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 1 hr 5 min

Total 1 hr 50 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) vegetable oil or lamb fat
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 2 carrots, cut into matchsticks, about 6 oz (170 g)
- 1 red bell pepper, thinly sliced, about 6 oz (170 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground black pepper
- 1.5 tsp (9 g) salt, adjust to taste
- 4 cups (960 ml) beef or lamb broth, or water
- 1 bay leaf
- 1-2 small fresh chilies, sliced (optional)
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (for noodle dough)
- 1 tsp (6 g) salt (for noodle dough)
- 2 tbsp (30 ml) vegetable oil (for noodle dough and frying)
- Fresh cilantro or parsley, chopped, for garnish
- Lemon or sumac wedges, for serving

Instructions

1. Make the noodle dough: in a bowl combine 3 cups (360 g) flour and 1 tsp (6 g) salt. Add 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil, mix into a firm dough, knead 8–10 minutes until smooth, cover and rest 30 minutes.
2. Prepare the braise: heat 2 tbsp (30 ml) oil in a heavy pot over medium-high heat. Brown the lamb cubes in batches until deeply colored, transfer to a plate.
3. In the same pot add remaining oil if needed and sauté the sliced onions until translucent, about 6–8 minutes. Add garlic and cook 1 minute.
4. Add carrots, bell pepper, tomatoes, tomato paste, cumin, coriander, paprika, black pepper, and salt. Cook, stirring, 4–5 minutes until vegetables soften and tomato begins to break down.
5. Return browned lamb to the pot, add bay leaf and 4 cups (960 ml) broth, bring to a simmer. Reduce heat, cover and braise gently 45–60 minutes until lamb is tender and sauce is reduced.
6. While the meat braises, form noodles: divide rested dough into 4 pieces, roll each into a long rope and stretch or roll thin, then cut into 1/4–1/2 inch (6–12 mm) wide strips. Dust with flour to prevent sticking.
7. Cook noodles in plenty of boiling salted water 3–5 minutes until tender (fresh noodles cook quickly). Drain and toss with 1 tbsp (15 ml) oil to keep separate.
8. Finish the kovurma step: remove lamb pieces from the pot with a slotted spoon. Heat a skillet over medium-high heat with 1 tbsp (15 ml) oil, add lamb in a single layer and fry briefly 2–3 minutes to develop a crust (this is the "kovurma" finish). Return fried lamb to the sauce.
9. Adjust seasoning of the sauce; if too thick add a splash of water or broth. If using chili, add and simmer 2 minutes.
10. Serve by placing noodles in bowls, ladling lamb and vegetable sauce over the top, and garnish with chopped cilantro or parsley and lemon or sumac wedges. Discard bay leaf before serving.