Ingredients with Measurements:
- 1 lb. lamb, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 tsp. ground cumin
- 1 tsp. paprika
- 1 tsp. ground coriander
- 1/2 tsp. cayenne pepper
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 4 cups beef broth
- 1 lb. lagman noodles
- 2 tbsp. vegetable oil
- 2 tbsp. tomato paste
- 1 tbsp. soy sauce
- 1 tbsp. white vinegar
- 1 tbsp. cornstarch
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, heat 2 tbsp. of vegetable oil over medium-high heat. Add the lamb and cook until browned, about 5 minutes.
2. Add the onion, garlic, red bell pepper, carrots, and zucchini. Cook for another 5 minutes, stirring occasionally.
3. Add the cumin, paprika, coriander, cayenne pepper, salt, and black pepper. Stir to combine.
4. Pour in the beef broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes.
5. Meanwhile, cook the lagman noodles according to package instructions. Drain and set aside.
6. In a mixing bowl, whisk together the tomato paste, soy sauce, white vinegar, and cornstarch. Add the mixture to the pot and stir to combine.
7. Add the cooked lagman noodles to the pot and stir to combine. Cook for another 5 minutes.
8. Serve hot, garnished with chopped cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking lamb
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 15g
- Carbohydrates: 50g
- Protein: 30g
Substitutions for ingredients:
- Beef or chicken can be used instead of lamb
- Any type of noodle can be used instead of lagman noodles
- Any type of vegetable can be used instead of the ones listed
Variations:
- Add chopped tomatoes for a more tomato-based sauce
- Use different spices for a different flavor profile
- Add chickpeas or lentils for extra protein
Tips and tricks:
- Use a slotted spoon to remove any excess fat from the lamb before adding the vegetables
- Add more or less cayenne pepper depending on your desired level of spiciness
- Make sure to whisk the cornstarch mixture well to avoid lumps in the sauce
Storage instructions:
- Store 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 in a large bowl with a sprinkle of chopped cilantro on top
Garnishes:
- Chopped cilantro
Pairings:
- Serve with a side of naan bread or pita bread
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add more beef broth
- If the sauce is too thin, whisk in more cornstarch
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 noodle dish from Central Asia, particularly popular in Uzbekistan and Kyrgyzstan.
Flavor profiles:
- Spicy, savory, and slightly tangy
Serving suggestions:
- Serve as a main dish for dinner or lunch
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Region: Uzbekistani