Lagman, a beloved dish in Uzbekistan, holds great popularity among locals and visitors alike. It is commonly enjoyed as a satisfying noodle stew featuring lamb, onions, carrots, bell peppers, tomatoes, potatoes, and garlic. The flavorful broth is enhanced with a blend of cumin seed, parsley, and basil.
The term "Lagman" originates from the Dungan language, spoken by the Dungan people. In Dungan, it translates to "lyumyan," which refers to the technique of stretching dough. Traditional Lagman noodles are meticulously hand-pulled, offering a delightful chewiness reminiscent of the sought-after textures found in premium Italian or Korean cuisines.
When unsure of what to order during a visit to Uzbekistan, Lagman is consistently a fantastic choice, particularly on chilly days. Its heartiness and aromatic blend of ingredients make it a comforting and satisfying option for any discerning palate.
Ingredients
3 Tbsp canola oil
1 lb beef
1 medium onion, chopped
1 large carrot, cubed
2 cups potatoes, cubed
1/2 large red pepper, cubed
2 large tomatoes, fines diced
3 garlic cloves, minced
2 ½ tsp salt
½ tsp ground black pepper
1 ¼ tsp ground coriander
1 ¼ tsp ground cumin
1 small star anise (if large cut in half)
6 cups water
8 oz linguine pasta
green onion, optional
instructions
Cook the pasta according to the instructions. Drain and rinse with cold water. Keep covered until ready to use so it does not dry out.
Cube the meat into small cubes. In a dutch oven, heat oil. Once hot add meat, cook about 5 minutes.
Meanwhile, finely chop the onions. Finely dice tomatoes. Cube carrots and peppers into even sizes. Cube potatoes into small cubes.
Add onions to the meat in the Dutch oven. Turn heat down to medium heat, cook until onions are tender.
Add tomatoes and garlic, cook 2 minutes, stirring as needed.
Add potatoes, carrots, peppers and mix well.
Pour in water, seasonings and bay leaves, star anise and cook about 20-25 minutes, until all of the vegetables are tender. Remove star anise once the soup is cooked.
Meanwhile, cook pasta. Drain and return to pot, cover to prevent from drying out.
Serve hearty soup over pasta.