📝 About This Recipe
A crown jewel of Uyghur and Central Asian cuisine, Kovurma Lagman is a vibrant, stir-fried masterpiece featuring chewy hand-pulled noodles and tender halal beef. Unlike its soupy counterpart, this 'kovurma' (fried) version focuses on high-heat searing to caramelize a medley of peppers, radishes, and aromatic spices. It is a hearty, soul-warming dish that perfectly balances the smoky 'wok-hei' with the deep umami of traditional tomato-based sauces.
🥗 Ingredients
The Noodles
- 500 grams Fresh Lagman Noodles (Traditional hand-pulled; can substitute with thick udon or linguine if necessary)
- 1 tablespoon Vegetable Oil (To prevent sticking after boiling)
Meat and Aromatics
- 400 grams Halal Beef Sirloin or Lamb (Thinly sliced against the grain into bite-sized strips)
- 1 large Onion (Thinly sliced)
- 4-5 cloves Garlic (Minced)
- 1 inch Ginger (Grated or finely julienned)
Vegetables
- 2 pieces Bell Peppers (One red and one green, cut into diamonds)
- 100 grams Daikon Radish (Peeled and sliced into thin batons)
- 100 grams Long Beans or Green Beans (Cut into 2-inch pieces)
- 2 large Roma Tomato (Diced)
- 1 tablespoon Tomato Paste (For deep color and richness)
Seasoning and Garnish
- 1 teaspoon Cumin Seeds (Toasted and lightly crushed)
- 1/4 teaspoon Ground Star Anise (Essential for authentic Uyghur flavor)
- 2 tablespoons Soy Sauce (Use Halal-certified)
- 1/2 cup Fresh Cilantro (Chopped for garnish)
- 1/2 teaspoon Black Pepper (Freshly ground)
👨🍳 Instructions
-
1
Bring a large pot of salted water to a boil. Cook the fresh Lagman noodles for 3-5 minutes (or according to package instructions) until al dente. Drain, rinse with cold water, and toss with 1 tablespoon of oil to prevent clumping.
-
2
Heat a large wok or heavy-bottomed cast iron skillet over high heat. Add 3 tablespoons of vegetable oil, swirling to coat the sides.
-
3
Add the sliced beef or lamb to the hot wok. Sear the meat quickly until browned and slightly crispy on the edges, about 3-4 minutes. Remove the meat and set aside, leaving the oil in the pan.
-
4
In the same wok, add the onions. Stir-fry for 2 minutes until they soften and begin to turn golden.
-
5
Stir in the minced garlic and ginger, followed by the toasted cumin and ground star anise. Cook for 30 seconds until the spices are incredibly fragrant.
-
6
Add the tomato paste and diced tomatoes. Cook for 3-4 minutes, mashing the tomatoes with your spatula until they break down into a thick, concentrated sauce.
-
7
Toss in the daikon radish and green beans. Stir-fry for 3 minutes. These vegetables should remain slightly crisp.
-
8
Add the bell peppers to the mix. Continue to stir-fry on high heat for another 2 minutes, ensuring the vegetables are coated in the spice base.
-
9
Return the seared meat to the wok. Pour in the soy sauce and add the black pepper. Mix thoroughly to combine the flavors.
-
10
Add the cooked noodles into the wok. Using tongs or two spatulas, toss the noodles vigorously with the meat and vegetables for 2-3 minutes until the noodles are heated through and evenly coated in the sauce.
-
11
Taste and adjust seasoning with more soy sauce or salt if needed. The noodles should look glossy and the vegetables should be vibrant.
-
12
Turn off the heat and stir in half of the fresh cilantro. Transfer to a large serving platter and garnish with the remaining cilantro.
💡 Chef's Tips
Don't overcrowd the pan; if your wok is small, stir-fry the meat and vegetables in batches to maintain high heat and avoid steaming. Authentic flavor comes from the star anise and cumin—do not skip these as they provide the signature 'Silk Road' aroma. If the dish feels too dry when adding the noodles, splash in 2-3 tablespoons of the noodle cooking water to help the sauce emulsify. For the best texture, use fresh noodles; if using dried, undercook them slightly so they don't turn mushy during the stir-fry phase. Slice your meat as thinly as possible; freezing the meat for 20 minutes before slicing makes this much easier.
🍽️ Serving Suggestions
Serve with a side of 'Laza' (Uyghur chili paste) for those who want an extra spicy kick. Pair with a fresh 'Achichuk' salad (thinly sliced tomatoes, onions, and cucumbers) to cut through the richness. Enjoy with a pot of hot black tea or green tea, as is traditional in Central Asian households. Offer a side of plain yogurt or ayran to balance the spices. A squeeze of fresh lemon juice just before eating can brighten the deep savory flavors.