Ingredients with Measurements:
- 1 pound lamb, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 carrots, sliced
- 2 tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces lagman noodles
- 4 cups beef broth
- 2 tablespoons soy sauce
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onion, garlic, and ginger and cook for 2-3 minutes until fragrant.
4. Add the red and green bell peppers, carrots, tomatoes, cumin, coriander, chili powder, salt, and black pepper. Cook for 5-7 minutes until the vegetables are tender.
5. Add the lagman noodles and beef broth to the pot. Bring to a boil and then reduce the heat to low. Simmer for 10-15 minutes until the noodles are cooked.
6. Add the soy sauce, vinegar, and sugar to the pot. Stir to combine.
7. Serve the lamb lagman hot, garnished with cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the lamb and cooking the vegetables. Low heat for simmering the noodles and broth.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 30g
Substitutions for ingredients:
- Beef or chicken can be substituted for lamb.
- Any type of noodle can be substituted for lagman noodles.
- Any type of broth can be substituted for beef broth.
Variations:
- Add other vegetables such as mushrooms or zucchini.
- Use different spices such as turmeric or paprika.
- Add a dollop of sour cream or yogurt on top of the finished dish.
Tips and tricks:
- Cut the lamb into small pieces to ensure it cooks evenly.
- Grate the ginger instead of chopping it to ensure it is evenly distributed in the dish.
- Rinse the lagman noodles in cold water after cooking to prevent them from sticking together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the lamb lagman in a pot over medium heat until heated through.
Presentation ideas:
Serve the lamb lagman in individual bowls, garnished with cilantro.
Garnishes:
Cilantro
Pairings:
Serve the lamb lagman with a side of naan bread or rice.
Suggested side dishes:
- Cucumber salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the noodles are too dry, add more broth or water.
- If the dish is too spicy, reduce the amount of chili powder.
Food safety advice:
- Ensure the lamb is cooked to an internal temperature of 145°F to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lagman is a type of noodle dish that is popular in Central Asia, particularly in Uzbekistan and Xinjiang, China. It is typically made with hand-pulled noodles and a variety of vegetables and meats.
Flavor profiles:
This dish is savory and slightly spicy, with a hint of sweetness from the sugar and vinegar.
Serving suggestions:
Serve the lamb lagman as a main dish for lunch or dinner.
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Region: Chinese