Entree: Uzbekistan – Tashkent – Kovurma Lagman (Stir-fried hand-pulled noodles served with braised lamb and a savory vegetable sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 1 lb (454 g) lamb shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 medium onions, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped
- 2 medium carrots, julienned
- 1 medium green bell pepper, sliced
- 1 medium red bell pepper, sliced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (0.5 g) crushed red pepper flakes (adjust to taste)
- 3 cups (720 ml) beef or lamb stock
- 1 tbsp (15 ml) soy sauce
- 12 oz (340 g) fresh lagman noodles or fresh egg noodles
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- 1 tbsp (15 ml) lemon juice, or to taste

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a heavy-bottomed pot over medium-high heat. Season the lamb with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Brown the lamb in batches until well seared, about 4–5 minutes per batch; remove and set aside.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil, then add sliced onions and cook until deep golden, about 8–10 minutes. Add minced garlic and tomato paste and cook 1 minute until fragrant.
3. Return the lamb to the pot, add chopped tomatoes, carrots, and bell peppers. Stir in cumin, coriander, paprika, and red pepper flakes. Cook 3–4 minutes to meld flavors.
4. Pour in 3 cups (720 ml) stock and 1 tbsp (15 ml) soy sauce, bring to a simmer, cover, and braise gently for 45–60 minutes until lamb is tender and sauce has thickened. Adjust salt and pepper to taste.
5. Meanwhile, cook fresh lagman noodles according to package directions in salted boiling water until just tender; drain and toss with a drizzle of oil to prevent sticking.
6. If sauce is too thin, increase heat and reduce uncovered until slightly thickened. Stir in 1 tbsp (15 ml) lemon juice to brighten the sauce.
7. To serve, place a portion of noodles in each bowl and ladle the lamb and vegetable sauce over the top. Garnish with chopped cilantro or parsley and an extra sprinkle of black pepper.