Lagman - Uzbek Noodle Soup

Ingredients

• 500g (1.1 lb) lamb, cut into bite-sized pieces 500g (1.1 lb) lamb, cut into bite-sized pieces
• 500g (1.1 lb) beef, cut into bite-sized pieces 500g (1.1 lb) beef, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bell peppers, thinly sliced 2 bell peppers, thinly sliced
• 2 carrots, julienned 2 carrots, julienned
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• 250g (9 oz) hand-pulled noodles 250g (9 oz) hand-pulled noodles
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 35g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the lamb and beef, and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the bell peppers, carrots, and tomatoes to the pot. Cook for a few minutes until the vegetables start to soften.
4. 4.
   Stir in the tomato paste, cumin, paprika, and coriander. Cook for another minute to allow the flavors to meld together.
5. 5.
   Return the browned meat to the pot and pour in the beef or vegetable broth. Bring the soup to a boil, then reduce the heat and let it simmer for about 1 hour, or until the meat is tender.
6. 6.
   Meanwhile, cook the hand-pulled noodles according to the package instructions. Drain and set aside.
7. 7.
   Once the meat is tender, season the soup with salt and pepper to taste.
8. 8.
   To serve, divide the cooked noodles among serving bowls and ladle the hot soup over them. Garnish with fresh cilantro.

Treat your ingredients with care...

• Hand-pulled noodles — If you can't find hand-pulled noodles, you can substitute with udon noodles or any other thick and chewy noodles.
• Lamb and beef — For a leaner option, you can use lean cuts of lamb and beef or trim off excess fat before cooking.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute with fresh parsley for a milder herb flavor.

Tips & Tricks

• To enhance the flavors, you can add a splash of vinegar or lemon juice to the soup just before serving.
• Lagman tastes even better the next day, so consider making a larger batch and enjoying it as leftovers.
• Feel free to customize the vegetables in the soup based on your preferences or what's in season.
• If you prefer a spicier soup, you can add a pinch of chili flakes or a chopped chili pepper.
• For a heartier meal, serve Lagman with a side of crusty bread or naan.

Serving advice

Lagman is best served hot, straight from the pot. Garnish each bowl with a sprinkle of fresh cilantro for a burst of freshness. Serve with a side of bread or naan to soak up the flavorful broth.

Presentation advice

When serving Lagman, make sure to showcase the vibrant colors of the vegetables and the tender chunks of meat. Arrange the noodles at the bottom of the bowl and ladle the soup over them, allowing the ingredients to be visible. Garnish with a generous amount of fresh cilantro for an appealing touch.