Lagman
Hand-stretched, springy wheat noodles in a thick, tomato-based lamb and vegetable broth, the noodle technique brought along the Silk Road by Dungan (Hui Chinese Muslim) and Uyghur communities from Xinjiang and fused with Central Asian meat-and-spice cooking. Popular across Uzbekistan, Kyrgyzstan, and Kazakhstan, the noodles' repeatedly stretched-and-pulled texture is what distinguishes lagman from a rolled-and-cut pasta.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 500g lamb shoulder or beef chuck, cubed
- 500g flour, 1 tsp salt, and water, for hand-pulled noodles (or 400g thick wheat noodles as a shortcut)
- 2 bell peppers, sliced
- 3 tomatoes, chopped (or 3 tbsp tomato paste)
- 1 onion, sliced
- 2 carrots, julienned
- 4 radishes, sliced
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chili flakes
- 3 tbsp vegetable oil
- 4 cups beef or lamb stock
- Fresh cilantro, chopped
Steps
- If making noodles, knead the flour, salt, and water into a smooth dough, rest 30 minutes, then stretch and pull into long noodles. Boil until just tender and set aside.
- Heat the oil in a large pot and brown the meat over high heat.
- Add the onion and garlic and cook until softened.
- Add the bell peppers, carrots, radishes, and tomatoes or tomato paste, and cook 5 minutes.
- Stir in the cumin, coriander, and chili flakes. Pour in the stock and simmer 45 minutes until the meat is tender.
- Divide the noodles among bowls, ladle the meat-vegetable broth over top, and garnish with cilantro.