Ingredients with Measurements:
- 1 pound lamb shoulder, cut into small cubes
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups beef broth
- 1 cup water
- 8 ounces lagman noodles
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large soup pot
- Colander
Step-by-step instructions:
1. In a large soup pot, heat 1 tablespoon of oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes.
2. Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste, cumin, paprika, coriander, salt, and black pepper. Cook for 1 minute.
4. Pour in the beef broth and water. Bring to a boil, then reduce the heat and simmer for 30 minutes.
5. Meanwhile, cook the lagman noodles according to package instructions. Drain and set aside.
6. Once the soup has simmered for 30 minutes, add the cooked noodles to the pot. Simmer for an additional 5 minutes.
7. Serve the soup hot, garnished with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 35g
Protein: 30g
Sodium: 1500mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Lagman noodles can be substituted with any type of egg noodles.
Variations:
- Add diced potatoes to the soup for extra heartiness.
- Use lamb shanks instead of lamb shoulder for a richer flavor.
- Add a dollop of sour cream to each bowl of soup for a creamy finish.
Tips and tricks:
- To save time, chop the vegetables and mince the garlic while the lamb is browning.
- For a spicier soup, add a pinch of cayenne pepper.
- Leftover soup can be frozen for up to 3 months.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped fresh parsley.
Garnishes:
Chopped fresh parsley
Pairings:
- Crusty bread
- Roasted vegetables
- Green salad
Suggested side dishes:
- Garlic bread
- Steamed rice
- Grilled cheese sandwich
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Lagman is a traditional noodle soup from Central Asia, particularly Uzbekistan and Kyrgyzstan. It is typically made with lamb or beef, vegetables, and hand-pulled noodles.
Flavor profiles:
- Savory
- Spicy
- Comforting
Serving suggestions:
Serve the soup hot with crusty bread or a side salad for a complete meal.
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Region: Uzbekistani