Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups beef or lamb broth
- 1 can (14 oz) diced tomatoes
- 1 bell pepper, chopped
- 2 carrots, peeled and chopped
- 1 zucchini, chopped
- 1 cup green beans, trimmed
- 1/2 cup fresh cilantro, chopped
- 1 lb lagman noodles
Special equipment needed:
- Large pot or Dutch oven
- Colander
- Large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic and cook until softened, about 3-5 minutes.
4. Add the cumin, paprika, coriander, salt, and black pepper and stir to combine.
5. Pour in the beef or lamb broth and diced tomatoes and bring to a boil.
6. Reduce the heat to low and let simmer for 30 minutes.
7. Meanwhile, cook the lagman noodles according to package instructions and set aside.
8. In a large skillet, heat a tablespoon of oil over medium-high heat.
9. Add the bell pepper, carrots, zucchini, and green beans and cook until tender, about 5-7 minutes.
10. Add the cooked vegetables to the pot with the lamb and tomato mixture.
11. Stir in the chopped cilantro and let simmer for an additional 10-15 minutes.
12. Serve the lamb and tomato lagman over the cooked lagman noodles.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Simmer on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Carbohydrates: 45g
Protein: 28g
Substitutions for ingredients:
- Beef can be used instead of lamb.
- Lagman noodles can be substituted with udon noodles or spaghetti.
Variations:
- Add chickpeas or lentils for extra protein.
- Use different vegetables such as eggplant or mushrooms.
- Add a dollop of sour cream or yogurt on top before serving.
Tips and tricks:
- Brown the lamb well to develop a deeper flavor.
- Use fresh cilantro for the best taste.
- Add more broth if the mixture becomes too thick.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lamb and tomato lagman in a large bowl with the lagman noodles on the bottom and the lamb and vegetable mixture on top.
Garnishes:
Garnish with additional chopped cilantro or a sprinkle of paprika.
Pairings:
Serve with a side of crusty bread or naan.
Suggested side dishes:
- Roasted vegetables
- Greek salad
- Hummus and pita bread
Troubleshooting advice:
- If the mixture is too thick, add more broth or water.
- If the lamb is tough, cook for a longer period of time.
Food safety advice:
- Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lagman is a traditional noodle dish from Central Asia, particularly popular in Uzbekistan, Kazakhstan, and Kyrgyzstan. It is typically made with a lamb or beef broth and served with vegetables and meat.
Flavor profiles:
This dish has a rich and savory flavor from the lamb and tomato broth, with a hint of spice from the cumin, paprika, and coriander.
Serving suggestions:
Serve with a side of crusty bread or naan to soak up the flavorful broth.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Uzbekistani