Entree: Kazakhstan – Western Steppe Kazakhstan – лагман ➤ Lagman (Hearty Central Asian hand-pulled wheat noodle stew with braised meat and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 large carrot, cut into 1/4-inch (6 mm) slices
- 1 red bell pepper, sliced
- 2 medium tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 4 cups (960 ml) beef or lamb broth
- 1 cup (240 ml) water
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- 8 oz (225 g) thick wheat noodles or fresh hand-pulled noodles
- 2 tbsp (30 ml) red wine vinegar or white vinegar
- 2 tbsp (6 g) chopped fresh cilantro
- 2 tbsp (6 g) chopped fresh parsley

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the lamb pieces with salt and pepper and brown in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until translucent, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
3. Stir in carrot and bell pepper and cook 3–4 minutes. Add chopped tomatoes and tomato paste and cook 2–3 minutes to deepen flavors.
4. Return the browned lamb to the pot, sprinkle in cumin, coriander, and smoked paprika, then pour in the broth and water. Bring to a boil, reduce heat, cover partially, and simmer until the lamb is very tender, about 1 to 1¼ hours.
5. Meanwhile, cook the noodles in boiling salted water according to package or fresh noodle instructions; drain and keep warm.
6. When the meat is tender, adjust seasoning with salt and pepper, and stir in the vinegar to brighten the sauce. If the stew is too thin, simmer uncovered until desired thickness is reached.
7. Serve the braised lamb and vegetables over the hot noodles and garnish with chopped cilantro and parsley.