This recipe turned out very close to how I remember my grandmother’s Lagman. Having grown up in Uzbekistan (Tashkent), we ate this somewhat often. I love the food of the region and I try to reproduce some of it now. There are many variation on Lagman, some have it really “dry” and more like a sauce, some have it more “wet”, like a soup. Our version is the more like soup one.
All the chopping and slicing is very much worth the effort.
1lb lamb (cut into small pieces, about 1-inch cubes)
3 TBLSP of extra virgin olive oil or vegetable oil
2 medium onions (diced)
4 medium-large carrots (diced)
2-4 bell peppers (diced) [I used 2 really large red ones]
3-4 tomatoes (diced) [I used 1 14-oz can of diced tomatoes]
4 medium potatoes (diced)
8 cloves of garlic (finely chopped)
4-5 cups of stock [I used chicken stock but beef stock works absolutely great]
3 medium bay leaves
salt, pepper, coriander, and cumin to taste
1. Saute the diced onion, carrots, and bell peppers.
2. Add the lamb, tomatoes, and garlic. Let this mixture cook until the meat gets browned.
3. Add the stock and bring to a boil.
4. Add the diced potatoes and the bay leaves and simmer for at least 30 minutes.
I add the salt, freshly ground black pepper, cumin, and corriander between each step. This way, the flavors can develop gradually and I can adjust as I go along. Also, you know your stove better than anyone, so adjust the cooking time to meet your stove’s capacity.
This must be serverd over noodles. I used spaghetti, but angel hair pasta works really well here too.