Ingredients with Measurements:
- 1 lb lamb, cut into small cubes
- 2 large carrots, peeled and sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups beef broth
- 2 cups flour
- 1/2 cup water
- 1 egg
- Salt to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Rolling pin
- Knife
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the lamb and cook until browned on all sides.
2. Add the onions and garlic to the pot and cook until the onions are translucent.
3. Add the sliced carrots, ground cumin, paprika, coriander, salt, and black pepper to the pot. Stir well to combine.
4. Pour in the beef broth and bring the mixture to a boil. Reduce the heat to low and let the soup simmer for 30 minutes.
5. While the soup is simmering, make the lagman noodles. In a mixing bowl, combine the flour, water, egg, and salt. Mix until a dough forms.
6. On a floured surface, roll out the dough into thin noodles. Cut the noodles into desired lengths.
7. Add the lagman noodles to the pot and let them cook for 10-15 minutes, or until they are tender.
8. Serve the lamb and carrot lagman hot, garnished with fresh herbs or chopped scallions.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat for cooking the lamb and vegetables
- Low heat for simmering the soup
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 450
- Fat: 18g
- Carbohydrates: 46g
- Protein: 25g
- Sodium: 1200mg
Substitutions for ingredients:
- Beef can be used instead of lamb.
- Chicken broth can be used instead of beef broth.
- Other vegetables, such as bell peppers or zucchini, can be added to the soup.
Variations:
- Add a dollop of sour cream or yogurt to the soup before serving.
- Top the soup with crispy fried onions or garlic.
- Use different spices, such as turmeric or cinnamon, to add different flavors to the soup.
Tips and tricks:
- Make sure to brown the lamb well before adding the vegetables to the pot.
- If the soup is too thick, add more broth or water to thin it out.
- Lagman noodles can be made ahead of time and stored in the fridge or freezer.
Storage instructions:
- Store any leftover soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with fresh herbs or chopped scallions.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Chopped scallions
- Crispy fried onions or garlic
Pairings:
- Serve the lamb and carrot lagman with a side of bread or rice.
Suggested side dishes:
- Naan bread
- Basmati rice
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, let it simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Lagman is a traditional dish from Central Asia, particularly Uzbekistan and Kyrgyzstan.
Flavor profiles:
- This lamb and carrot lagman has a rich and savory flavor, with hints of cumin, paprika, and coriander.
Serving suggestions:
- Serve the lamb and carrot lagman hot, garnished with fresh herbs or chopped scallions.
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Region: Uzbekistani