Uzbek Lagman

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The totemic soup of Uzbek cuisine is undoubtedly lagman. The best lagman can be found in Bukhara, in local eateries on the outskirts of the city that tourists usually overlook. The simpler this soup looks, the more memorable it becomes. It's customary to serve this hearty dish with long noodles and a rich lamb aroma for a large group, allowing everyone to grab the most delicious pieces and send them to their mouths. And then, after leaving the magical Uzbekistan, you can try to recreate the same trick at home—the lagman recipe is not that complicated, especially if you skip the detail of stretching the dough into noodles by hand and just use store-bought noodles. There are, however, a few important elements that make lagman authentic, which we share in our video masterclass.

Ingredients

Cooked Ham - 21.2 oz
Rack of Lamb - 21.2 oz
Carrot - 2 pieces
Sweet Pepper - 1 piece
Mild Chili Spice - 1 piece
Tomatoes - 17.6 oz
Potato - 17.6 oz
Celery salt - 7.1 oz
Garlic - 3 cloves
Cilantro - 1.8 oz
Parsley - 1.8 oz
Dill - 1.8 oz
Vegetable Oil - 1 fl oz
Udon Noodles - 17.6 oz
Star anise - 1 piece
Black Cumin (Cumin) - 1 tablespoon
Coriander essential oil - 1 tablespoon
Onion - 2 heads
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Cut the lamb into large cubes and separate the ribs.

Step 2

In a cauldron, heat the oil and sauté all the meat until golden brown.

Step 3

Slice the onion into thin strips. Add it to the pot with the meat and sauté, stirring, until the onion becomes translucent.

Step 4

Cut the carrot and celery into thin strips.

Step 5

Add the carrots and celery to the pot and sauté, stirring, for another 3–5 minutes.

Step 6

Then season with salt and pepper, add spices, and mix again.

Step 7

Peel the tomatoes. To do this, make crosswise cuts on them, place them in boiling water for 30 seconds, then transfer them to cold water. Remove the skin and dice the tomatoes.