Entree: Uzbekistan – Samarkand – Lagman (Hand-pulled wheat noodles with braised lamb and vegetables in a savory sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 lb (450 g) fresh hand-pulled wheat noodles or thick egg noodles
- 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil or lamb fat
- 2 medium onions, finely chopped
- 2 medium carrots, cut into matchsticks
- 1 red bell pepper, sliced into strips
- 2 medium tomatoes, chopped (or 14 oz (400 g) canned diced tomatoes)
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) beef or lamb stock (or water)
- 1 medium potato, peeled and diced (optional for thicker stew)
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, more to taste
- 1 tsp (5 g) paprika (sweet) or to taste
- 1 tbsp (15 ml) soy sauce or to taste (optional, for depth)
- 1 tbsp (15 ml) red wine vinegar or lemon juice (optional)
- 2 tbsp (8 g) chopped fresh dill or cilantro for garnish

Instructions

1. Heat 2 tbsp oil in a heavy skillet or Dutch oven over medium-high heat. Season lamb with salt and brown in batches until well-seared; remove and set aside.
2. Add remaining oil if needed and sauté onions until translucent, about 5–7 minutes. Add carrots and bell pepper and cook until starting to soften, about 5 minutes.
3. Stir in garlic, tomato paste, cumin, coriander, and paprika; cook 1–2 minutes to release aromas.
4. Return lamb to the pot, add chopped tomatoes, potato (if using), stock, and soy sauce. Bring to a simmer, cover, and braise gently for 40–50 minutes until lamb and vegetables are tender and sauce has concentrated.
5. Meanwhile, cook the noodles in a large pot of salted boiling water according to package or fresh-noodle timing until al dente. Drain and toss with a drizzle of oil to prevent sticking.
6. Adjust the lagman sauce seasoning with salt, pepper, and a splash of vinegar or lemon juice for brightness. To serve, place noodles in bowls and ladle the lamb and vegetable ragout over the top. Garnish with chopped dill or cilantro.