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Classic Uzbek Lagman

Rich flavor and an unforgettable aroma — give it a try! Classic Uzbek lagman is easier to make than it might seem, yet it turns out hearty, wonderfully fragrant, and surprisingly delicious. You can swap the lamb for beef and the finished dish will be every bit as good.

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Lagman Uzbek classic
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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 38 % 6 g
Fats 31 % 5 g
Carbohydrates 31 % 5 g
89 kcal
GI: 60 / 40 / 0
  • You can use store-bought noodles or make your own. These days many stores carry special lagman noodles, which speeds things up considerably. Start by washing and prepping the vegetables. Rinse the potatoes, carrots, bell pepper, and tomatoes under running water. Peel the potatoes and carrots and cut them into small, evenly sized cubes; cover the potatoes with cold water so they don't darken. Halve the bell pepper, remove the stem, inner membranes, and seeds, and cut the flesh into pieces roughly the size of the carrot and potato cubes. Cut out the stem ends of the tomatoes and dice them small. Peel the garlic and onion, then slice the onion into thin half-moons and finely chop the garlic with a sharp knife. Wash the meat, pat it dry, and cut it into cubes about the same size as the other ingredients. Set a deep cast-iron skillet or a Dutch oven over the heat. Pour in the oil and heat it well over medium. Add the meat and sear it on all sides until nicely browned, stirring now and then so it cooks evenly. Add the chopped onion and the tomatoes, and simmer everything together, stirring occasionally, for 5–7 minutes. Add the bell pepper, potatoes, and carrots and stir. Now add the salt, paprika, ground coriander, and minced garlic. Stir again, then pour in the water (use cold water). Cook everything together over medium heat until the vegetables are tender. Toward the end, set a pot of water over high heat for the noodles. Bring it to a boil, lower the heat, add the noodles, and cook them per the package directions; homemade noodles usually need only 3–4 minutes. Drain the noodles in a colander, rinse with cool water, and let the excess drip off. While the vegetables cook and the noodles boil, wash the herbs, pat them dry, and chop finely. To serve, pile noodles into deep bowls, ladle the vegetable-and-meat sauce (the "vaja") over the top, and finish with fresh herbs. Enjoy!

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

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  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
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Noodles - 135  kcal/100g
  • Water - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Ground coriander - 25  kcal/100g

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