A dish of Uighur origin spread throughout Central Asia through trade routes, lagman combines hand-stretched noodles with a meat and vegetable stew, being very popular in Kyrgyzstan and neighboring countries.
International
Lagman
Traditional Kyrgyz lagman noodles with meat and vegetables, Central Asian recipe step by step.
- Kyrgyzstan
- Main course
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 460 kcal
- Protein 26 g
- Carbohydrates 52 g
- Fat 18 g
Story behind the dish
Preparation
Lagman is a Kyrgyz preparation with medium difficulty. Reserve about 80 minutes in total (30 for mise en place and preparation, 50 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500g fresh hand-pulled noodles (or thick noodles).
- Have ready: 500 g of beef or lamb in strips.
- Have ready: 2 peppers.
- Have ready: 2 tomatoes.
- Have ready: 1 onion.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Sear the meat in strips in very hot oil until golden brown
Sear the meat in strips in very hot oil until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Add onion and garlic
Add onion and garlic, sauté until softened. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Watch the exact point indicated; An extra minute can alter the result.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add chopped pepper and tomato
Add chopped pepper and tomato, sauté for 5 minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Add the tomato paste
Add the tomato paste, cumin and broth, cook over medium heat for 25-30 minutes until you obtain a thick sauce (lagman sauce). Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Cook the fresh noodles in separate water until al dente.
Cook the fresh noodles in separate water until al dente, drain. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve the noodles covered with the meat and vegetable sauce.
Serve the noodles covered with the meat and vegetable sauce, sprinkled with fresh cilantro. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Traditional noodles are stretched by hand; purchased thick noodles are an acceptable substitute.
- The sauce should be very thick and concentrated, not soupy like a thin soup.
Variations
- Lagman frito (fried lagman, sin caldo, más seco).
- Vegetarian version with more vegetables.
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