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Classic Lamb Lagman

Make this famous Central Asian dish — it's delicious and not hard at all! Classic lamb lagman is beloved well beyond the Caucasus, and it's no wonder: it comes out hearty and full of flavor. This dish is perfect for a family lunch or dinner.

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Classic lamb lagman
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 6 g
Fats 26 % 5 g
Carbohydrates 42 % 8 g
92 kcal
GI: 50 / 0 / 50
  • 1) Make the noodle dough first: sift the flour into a large, deep bowl, add a pinch of salt, and whisk to combine. Crack in the eggs, pour in the warm water, and mix well. Knead the dough until smooth — it should be fairly stiff. Shape it into a ball, set it in the bottom of a bowl, cover with plastic wrap, and set it aside for now. 2) Prep the ingredients for the lagman itself: rinse the meat and vegetables and pat them dry with paper towels. Peel the onion, garlic, and carrot, and core and seed the bell pepper. Cut the meat, carrot, and bell pepper into medium pieces — the meat a bit larger, the vegetables a bit smaller. Slice the onion thinly into quarter-rounds. The classic recipe uses equal amounts of meat and onion, but you can use less onion if you prefer. Finely chop the garlic. Rinse, dry, and finely chop the green onion. 3) Dust the work surface with a little flour, set the dough on it, and roll it out very thin — just 1/8 inch (2-3 mm). Leave the sheet out to air-dry a little. 4) Set a heavy pot (Dutch oven or thick-bottomed deep skillet) over low heat, pour in the oil, and add the sliced onion and garlic (reserve a third of the garlic for later). Let them sweat for 20 minutes without raising the heat, stirring occasionally. The onion should turn translucent and soft without browning. Add the carrot and bell pepper, stir, and simmer everything together over low heat for another 15 minutes, stirring from time to time. 5) Raise the heat to medium and add the lamb, stirring, and brown it until it just starts to color. Then add the tomatoes and the ground coriander. Stir and simmer until the juices from the tomatoes cook off. At that point, pour in the hot water — you want about twice as much water as the vegetable-and-meat base. Stir, bring to a boil, and add the star anise. Let everything simmer over low heat for 10-15 minutes. A couple of minutes before it's done, stir in the reserved garlic. Season with salt, taste, and adjust as needed. 6) Take the slightly dried dough sheet, fold it over on itself a few times (like rolling up a jelly roll), then cut it into thin strips. Toss with a little flour so the noodles don't stick together. 7) Fill a pot with water, salt it, and bring to a boil over high heat. Reduce to medium, add the noodles, and cook until done — 2-3 minutes. Drain in a colander and rinse with cold water. 8) Divide the noodles among serving bowls and ladle the sauce — called "vaja" in Uzbek — over the top. Garnish with the chopped green onion and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Star anise - 337  kcal/100g

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