Entree: Tajikistan – Southern Culinary Region – Лагман ➤ Lagman (Hand-pulled wheat noodles served with a hearty spiced lamb and vegetable sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) lamb shoulder, trimmed and cut into 3/4-inch (2 cm) cubes
- 12 oz (340 g) thick wheat noodles or fresh pulled noodles
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 medium carrots, julienned (about 8 oz / 225 g)
- 1 green bell pepper, sliced (about 6 oz / 170 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) red chili flakes (adjust to taste)
- 2 tbsp (30 ml) soy sauce
- 1 1/2 cups (360 ml) beef or lamb broth or water
- Salt and freshly ground black pepper to taste
- 2 green onions, sliced (about 1 oz / 30 g) for garnish
- 1/4 cup (10 g) fresh cilantro or dill, chopped for garnish
- 1 tsp (5 ml) vinegar or lemon juice (optional, to brighten)

Instructions

1. Heat 1 tbsp (15 ml) of oil in a heavy skillet or Dutch oven over medium-high heat. Add the lamb cubes in a single layer and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Add the remaining 2 tbsp (30 ml) oil to the pan. Sauté the sliced onion until soft and translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in tomato paste, chopped tomatoes, carrots, and bell pepper. Cook, stirring, until tomatoes begin to break down, about 6 minutes.
4. Return the browned lamb to the pan. Add ground cumin, ground coriander, red chili flakes, and soy sauce. Stir to coat the meat and vegetables.
5. Pour in the broth or water, bring to a simmer, then reduce heat to low. Cover and braise gently until lamb is tender, about 35–45 minutes. Adjust salt and pepper; add 1 tsp (5 ml) vinegar or lemon juice if desired to balance flavors.
6. While the sauce simmers, cook the noodles according to package directions or until tender, then drain and toss with a little oil to prevent sticking.
7. When the lamb is tender and the sauce has thickened slightly, fold in the cooked noodles to the pan or serve the sauce ladled over bowls of noodles.
8. Garnish with sliced green onions and chopped cilantro or dill. Serve hot, encouraging diners to mix noodles and sauce thoroughly before eating.