Name: Lagman
Yield: 4-6
Cuisine: Kyrgyzstan
Ingredients: 1 lb lamb or beef, cubed; 3 tbsp oil; 1 large onion, sliced; 2 carrots, cut into strips; 1 green or red bell pepper, sliced; 2 potatoes, cubed; 3 tomatoes, chopped; 4 cloves garlic, minced; 1 tbsp tomato paste; 1 tsp cumin; 5 cups beef stock; 3/4 lb fresh or dried noodles; Chopped cilantro and a splash of vinegar

Where it comes from

Lagman is eaten across Central Asia, especially in Uzbekistan and Kyrgyzstan, and has roots in the noodle traditions of the Silk Road. Cooks pull the noodles by hand into long strands just before boiling.

Explore the cuisine of Kyrgyzstan, Uzbekistan.

Recipe

Make Lagman at home

Serves 4-6Time 1 hour 30 minutes

Ingredients

1 lb lamb or beef, cubed
3 tbsp oil
1 large onion, sliced
2 carrots, cut into strips
1 green or red bell pepper, sliced
2 potatoes, cubed
3 tomatoes, chopped
4 cloves garlic, minced
1 tbsp tomato paste
1 tsp cumin
5 cups beef stock
3/4 lb fresh or dried noodles
Chopped cilantro and a splash of vinegar

How it's made

Brown the meat in oil in a large pot.
Add the onions, carrots and peppers and cook 5 minutes.
Stir in the garlic, tomato paste, tomatoes and cumin.
Pour in the stock, add potatoes, and simmer 40 minutes until the meat is tender and the sauce is thick.
Boil the noodles separately in salted water until just tender; drain.
Divide the noodles among bowls.
Ladle the stew over.
Top with cilantro and a little vinegar.