Entree: Uzbekistan – Khiva / Khorezm – Kovurma Lagman (Hearty Central Asian pulled noodles topped with fried lamb and vegetables in a savory spiced broth)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 45 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- For the noodles: 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt
- 1/2 cup (120 ml) warm water
- 1 large egg
- 1 tbsp (15 ml) vegetable oil
- For the kovurma (fried meat) and sauce: 1 1/2 lb (680 g) lamb shoulder, trimmed and cut into 1/2–3/4 in (1–2 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 2 medium carrots, julienned (about 8 oz / 225 g)
- 2 bell peppers (preferably one red, one green), sliced (about 10 oz / 300 g)
- 3 medium tomatoes, chopped, or 1 1/2 cups (360 g) canned crushed tomatoes
- 3 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 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) ground black pepper
- 1 1/2 tsp (8 g) salt, or to taste
- 6 cups (1.4 L) beef or lamb broth, or water with bouillon
- 2 medium potatoes, cut into 1/2 in (1–1.5 cm) cubes (optional) (about 10 oz / 300 g)
- 1 small hot pepper (optional), sliced
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 ml) chopped fresh dill
- For finishing: 2 tbsp (30 ml) butter or lamb fat, melted

Instructions

1. Combine the flour and salt in a bowl, make a well, add the egg, oil, and warm water; mix and knead until smooth and elastic, about 8–10 minutes. Cover and rest 30 minutes.
2. On a lightly floured surface, roll and stretch or pull the dough into long thin noodles (or roll and cut into strips). Dust with flour to prevent sticking and set aside.
3. Heat 3 tbsp (45 ml) oil in a large heavy pot over medium-high heat. Add the lamb and brown in batches until well colored; remove and set aside.
4. In the same pot, add the sliced onions and cook until soft and beginning to brown, about 6–8 minutes. Add carrots and bell peppers and cook 4–5 minutes more.
5. Stir in the garlic, tomato paste, chopped tomatoes, cumin, coriander, paprika, salt, and pepper; cook 2–3 minutes to bloom the spices.
6. Return the browned lamb to the pot, add the potatoes (if using) and pour in the broth. Bring to a simmer, cover, and cook gently 35–45 minutes until lamb is tender.
7. Meanwhile, bring a large pot of salted water to a rolling boil and cook the fresh noodles for 2–4 minutes until tender but firm; drain and toss with 1 tbsp (15 ml) oil to prevent sticking.
8. If you prefer a thicker, saucier lagman, remove a cup of the cooking broth, mash a portion of potatoes or vegetables into it, and stir back to thicken.
9. To serve, place a nest of noodles in shallow bowls, ladle the lamb and vegetable sauce over the noodles, drizzle with melted butter or lamb fat, and sprinkle with chopped cilantro and dill. Serve hot.