Asian > Central Asian > Uyghur

Uyghur-Style Lamb Lagman Recipe

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.

Preparation time: 20 minutes
Cooking time: 30 minutes
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.

- 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.


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

Taste: Spicy, Savory, Tangy, Aromatic, Umami