📝 About This Recipe
A crown jewel of Central Asian cuisine, Lagman is a masterpiece of texture and spice that tells the story of the ancient Silk Road. This dish features incredibly elastic, hand-pulled noodles topped with a vibrant, aromatic 'vaja' (gravy) made from tender lamb, bell peppers, and star anise. It is a hearty, soul-warming meal that balances the chewy satisfaction of fresh pasta with a complex, savory broth that is deeply rooted in Uyghur tradition.
🥗 Ingredients
The Hand-Pulled Noodles (Chuzma)
- 500 grams All-purpose flour (high protein content is best)
- 250 ml Warm water (approximate, adjust for dough consistency)
- 1 teaspoon Salt
- 4 tablespoons Vegetable oil (for coating the dough)
The Meat and Vegetable Stew (Vaja)
- 500 grams Lamb shoulder or beef (cut into small 1/2 inch cubes)
- 1/4 cup Vegetable oil (for frying)
- 1 large Onion (thinly sliced)
- 4-5 cloves Garlic (minced)
- 2 tablespoons Tomato paste
- 1 large Red bell pepper (chopped into bite-sized pieces)
- 1 cup Daikon radish or potato (cubed)
- 100 grams Long beans or green beans (cut into 1-inch lengths)
- 3-4 cups Beef or Lamb broth (hot)
Spices and Aromatics
- 2 whole Star anise (essential for authentic flavor)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 cup Fresh cilantro and dill (finely chopped for garnish)
👨🍳 Instructions
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1
Prepare the dough: Dissolve salt in warm water. Gradually add to flour and knead for about 10-15 minutes until the dough is smooth and very elastic. Cover and let rest for 30 minutes.
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2
Divide the dough into small balls, then roll them into thick cylinders (about the size of a finger). Brush generously with oil, place on a plate in a spiral, cover with plastic wrap, and let rest for another 30 minutes. This resting is crucial for gluten development.
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3
While the dough rests, heat oil in a large heavy-bottomed pot or wok over high heat. Add the lamb cubes and sear until browned and crispy on the edges.
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4
Add the sliced onions to the pot and sauté until translucent. Stir in the garlic and tomato paste, cooking for 2 minutes until the paste darkens slightly.
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5
Toss in the bell peppers, radish (or potato), and green beans. Season with cumin, coriander, star anise, salt, and black pepper. Stir-fry for 5 minutes.
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6
Pour in the hot broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the meat is tender and the vegetables are cooked through.
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7
Pull the noodles: Take a dough cylinder and gently stretch it by bouncing it against the counter. Fold it and stretch again until you have long, thin strands. This takes practice! If too difficult, roll them out thin by hand.
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8
Bring a large pot of salted water to a rolling boil. Drop the fresh noodles in; they will cook very quickly, usually in 2-3 minutes. They are done when they float and are 'al dente'.
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9
Drain the noodles and immediately rinse with cold water to stop the cooking and prevent sticking. Toss with a teaspoon of oil if not serving immediately.
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10
To serve, place a generous portion of noodles in a deep bowl. Ladle the hot meat and vegetable stew over the noodles, ensuring plenty of broth is included.
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11
Garnish with a handful of fresh cilantro and dill, and a side of spicy chili oil if desired.
💡 Chef's Tips
The secret to pulling noodles is the resting time; if the dough snaps back, let it rest longer. Always use high-protein bread flour if available to ensure the noodles have that signature 'chew'. Don't skip the star anise; it provides the distinct 'Silk Road' aroma that defines authentic Lagman. If you are a beginner, you can roll the dough flat and cut into thin strips with a knife (called 'Kesme Lagman'). Ensure the 'vaja' (stew) is slightly over-seasoned, as the plain noodles will mellow out the salt and spice once mixed.
🍽️ Serving Suggestions
Serve with 'Laza' (a Uyghur condiment made of garlic, chili flakes, and hot oil). A side of fresh, crusty Central Asian flatbread (Nan) is perfect for soaking up the remaining broth. Pair with hot green tea or black tea with lemon to balance the richness of the lamb. Offer a small bowl of white vinegar on the side for guests to add a bright acidity to their bowl. A simple salad of sliced tomatoes, onions, and cucumbers (Achichuk) provides a refreshing crunch.