Entree: Kazakhstan – Southern Kazakhstan – Лагман ➤ Lagman (Hand-pulled noodles served with a hearty lamb and vegetable stew)

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 1 hr 10 min

Additional 30 min

Total 2 hrs 35 min

Ingredients

- For the noodles:
  - 3 cups (375 g) all-purpose flour
  - 1 tsp (5 g) fine salt
  - 1 large egg (50 g)
  - 1/2 cup (120 ml) warm water
  - 2 tbsp (30 ml) vegetable oil
- For the lamb stew:
  - 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, chopped — about 8 oz (225 g)
  - 2 medium carrots, sliced — about 8 oz (225 g)
  - 1 green bell pepper, seeded and diced — about 6 oz (170 g)
  - 2 medium ripe tomatoes, diced — about 10 oz (280 g)
  - 1 tbsp (16 g) tomato paste
  - 3 cloves (9 g) garlic, minced
  - 1 tsp (2 g) ground cumin
  - 1 tsp (2 g) ground coriander
  - 1 bay leaf (approx. 0.5 g)
  - 4 cups (960 ml) beef or lamb broth
  - 1 tbsp (15 ml) soy sauce
  - 1 tbsp (15 ml) white vinegar
  - Salt to taste (start with 1 tsp / 5 g)
  - Freshly ground black pepper to taste (start with 1/2 tsp / 1 g)
  - 2 tbsp (8 g) chopped fresh cilantro or dill for garnish

Instructions

1. Make the dough: in a large bowl combine flour and salt, whisk egg with warm water and oil, then pour into flour and mix to form a stiff dough. Knead on a floured surface 8–10 minutes until smooth and elastic. Cover and let rest 30–60 minutes.
2. Prepare the stew base: heat 2 tbsp (30 ml) vegetable oil in a heavy pot over medium-high heat. Brown the lamb cubes in batches until well-seared; remove and set aside.
3. In the same pot, add the chopped onion and sauté 5–7 minutes until translucent. Add carrots, bell pepper, and garlic and cook 4–5 minutes until beginning to soften.
4. Stir in tomato paste and cook 1 minute, then add diced tomatoes, cumin, coriander, and bay leaf. Return the browned lamb to the pot and pour in broth, soy sauce, and vinegar. Bring to a simmer.
5. Reduce heat, cover partially, and braise gently for 50–70 minutes until lamb is tender and sauce has reduced to a thick, stew-like consistency. Adjust salt and pepper to taste.
6. Shape and cook the noodles: divide rested dough into 4 pieces. Roll each piece into a long rope and either hand-pull into thin noodles or roll and cut into long strips. Dust with flour to prevent sticking.
7. Bring a large pot of salted water to a rolling boil. Cook noodles in batches 2–4 minutes until al dente (fresh noodles cook quickly). Drain and toss with 1 tbsp (15 ml) oil to prevent sticking.
8. To serve: place a portion of noodles in a bowl or on a plate, ladle hot lamb stew over the noodles, and garnish with chopped cilantro or dill and an extra grind of black pepper.