Lagman with Noodles
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
Lagman with Noodles
Ingredients
- Udon Noodles - 17.6 oz
- Lamb - 28.2 oz
- Turnips - 3 pieces
- Orange Bell Peppers - 2 pieces
- Garlic - 1 head
- Salad Potatoes - 5 pieces
- Tomato Puree - 1 cup
- Bay leaf - 2 pieces
- Safflower Oil - 2 fl oz
Step by Step guide
Step 1
Separate the lamb meat from the bone and cut everything into cubes (meat and vegetables).
Step 2
Dice the carrots, onions, and potatoes (traditional Uzbek lagman does not include potatoes, but this recipe does). The only ingredient to cut into strips is the bell pepper.
Step 3
Pour oil into a cast-iron pot (deep, it is perfect for making lagman).
Step 4
Sauté the meat until golden brown. It is very important to heat the oil first; then the meat will release its juices and be even tastier. Cook the meat until fully done (not raw and not too soft), so first sauté it, and only then add the carrots and onions.
Step 5
Sprinkle all the spices for lagman and add salt. If you don't have these spices, you can make them: add half a teaspoon of fennel and one star anise to one tablespoon of pilaf spices.
Step 6
Add the bell pepper to the mixture so it can sauté along with the onions and meat.
Step 7
Add the tomato, then add water (it is important that the entire mixture is covered with water). Add the bay leaves.
Step 8
Add the potatoes. Simmer for 30 minutes; the potatoes will not become mushy and will hold their shape but will be soft. Bring to a boil and let it simmer on low heat for 30 minutes. After that, taste to check if the meat is ready. Add one clove of garlic to the freshly made broth. You can also add flour to the broth while sautéing for a thicker consistency.
Step 9
Ten minutes before the meat is done, cook the noodles. It is very important not to overcook the noodles. It is better to always cook them just before serving the lagman.
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