Hearty Lagman Noodle & Lamb Ragout Feast
(0 Reviews)
Ingredients
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500 grams Lamb shoulder
(Boneless, trimmed, cut into 2cm cubes)
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350 grams All-purpose flour
(For noodles)
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160 ml Water
(Plus extra as needed for dough)
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2 tsp Salt
(1 tsp for noodles, 1 for ragout)
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1 large Egg
(For noodles)
-
1 medium Carrot
(Cut into matchsticks)
Red bell pepper, 1
-
2 medium Tomato
(Peeled, diced)
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1 large Onion
(Sliced thinly)
Garlic cloves, 3
-
1 medium Potato
(Peeled, diced)
-
100 grams Daikon radish
(Peeled, julienned. Substitute with regular radish if needed.)
-
2 stalks Celery
(Sliced)
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1 tbsp Tomato paste
-
3 tbsp Vegetable oil
(For sautéing)
-
1 tsp Black pepper
-
1 tsp Cumin Seeds
(Whole or ground)
Bay leaf, 1
-
10 grams Fresh Coriander
(Chopped, for garnish)
(Boneless, trimmed, cut into 2cm cubes)
(For noodles)
(Plus extra as needed for dough)
(1 tsp for noodles, 1 for ragout)
(For noodles)
(Cut into matchsticks)
(Peeled, diced)
(Sliced thinly)
(Peeled, diced)
(Peeled, julienned. Substitute with regular radish if needed.)
(Sliced)
(For sautéing)
(Whole or ground)
(Chopped, for garnish)
Nutrition
- Servings: 4
- Serving Size: 1 deep bowl (350g)
- Calories: 640 kcal
- Carbohydrates: 71 g
- Protein: 33 g
- Fat: 25 g
- Fiber: 7 g
- Sugar: 8 g
- Sodium: 1500 mg
- Cholesterol: 95 mg
- Calcium: 105 mg
- Iron: 4.3 mg
Instructions
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1 - Prepare Lagman Noodle Dough:
Mix flour and 1 tsp salt. Add egg and water slowly, knead for 10 minutes until elastic. Cover dough with a damp cloth and rest for 30 minutes.
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2 - Slice and Chop Vegetables:
Peel and cut carrot, potato, daikon, onions and tomatoes as suggested; slice celery and deseed bell pepper. Set aside.
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3 - Brown the Lamb:
Heat oil in a large pot. Brown lamb cubes on all sides in batches to avoid overcrowding. Remove and set aside.
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4 - Make the Ragout Base:
In the same pot, add onions, garlic, cumin seeds, bay leaf. Cook until onions wilt. Stir in tomato paste and cook for 1 minute.
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5 - Cook Vegetables:
Add carrot, celery, red pepper, and potato. Sauté for about 5 minutes, stirring.
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6 - Stew Lamb with Veggies:
Return lamb to pot along with tomatoes and 1 liter water. Season with salt and black pepper. Bring to boil, then simmer covered for 40 minutes, stirring occasionally.
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7 - Pull and Boil Noodles:
Roll rested dough into ropes, stretch into noodles about 25cm long. Cook in boiling salted water for 3 minutes until just tender. Drain, rinse slightly.
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8 - Finish and Assemble:
Check ragout: lamb should be tender, sauce thickened. Adjust seasoning. Divide noodles into deep bowls, ladle lamb ragout and vegetables over. Garnish with fresh coriander.
Mix flour and 1 tsp salt. Add egg and water slowly, knead for 10 minutes until elastic. Cover dough with a damp cloth and rest for 30 minutes.
Peel and cut carrot, potato, daikon, onions and tomatoes as suggested; slice celery and deseed bell pepper. Set aside.
Heat oil in a large pot. Brown lamb cubes on all sides in batches to avoid overcrowding. Remove and set aside.
In the same pot, add onions, garlic, cumin seeds, bay leaf. Cook until onions wilt. Stir in tomato paste and cook for 1 minute.
Add carrot, celery, red pepper, and potato. Sauté for about 5 minutes, stirring.
Return lamb to pot along with tomatoes and 1 liter water. Season with salt and black pepper. Bring to boil, then simmer covered for 40 minutes, stirring occasionally.
Roll rested dough into ropes, stretch into noodles about 25cm long. Cook in boiling salted water for 3 minutes until just tender. Drain, rinse slightly.
Check ragout: lamb should be tender, sauce thickened. Adjust seasoning. Divide noodles into deep bowls, ladle lamb ragout and vegetables over. Garnish with fresh coriander.
More About: Hearty Lagman Noodle & Lamb Ragout Feast
Lagman Noodle & Lamb Ragout: History, Tips, and Unique Qualities
Lagman is an Uzbek specialty with deep roots in Central Asia's Silk Road, renowned for hand-pulled noodles and its aromatic meat-vegetable soup or ragout. This recipe pays homage to the heartiness and transformability of lagman while providing a British fusion twist in flavor layering and finishing.
History and Cultural Significance
Traditionally served throughout Kazakhstan, Uzbekistan, and surrounding regions, lagman was inspired by Uyghur and Dungan (Chinese Muslim) kitchens and frequently eaten by Silk Road travelers. The beauty of lagman lies in its core technique: knife and palm-pulled noodles, gamey lamb slow cooked with jewel-toned vegetables, and finishing herbs—each spoonful conveying the intermingling of Turkic, Persian, and Chinese influences.
In English households, such hearty stews with root vegetables and robust red meats have always been favored for their warmth and sustenance. This dish bridges that sturdy British comfort with lagman’s flair: springy hand-stretched wheat noodles married to the angularity of continental root vegetables and the complexity only lamb can offer.
Unique Aspects
Through hand-kneading and stretching the dough into noodles, cooks experience an ancient culinary art while controlling the final bite and texture—something dried pasta can never replicate. The lamb ragout, rich and subtly spiced thanks to cumin, bay, and generous tomato, percolates classic cottage comfort alongside Asian savoriness. The inclusion of daikon or spring radish lends crunch and barely-there peppery depth. A gentle sprinkle of fresh coriander is a respectful, yet subtle, accent: deep green English hedgerow meets Isfara market.
Personal Thoughts, Tips & Notes
- Dough mastery is key – Don't be discouraged. Work the dough until silky, adjusting water and resting more if needed. Use oil on your hands if noodles resist stretching.
- Ingredient swaps: Try beef brisket for lamb if preferred. Swap daikon for swede or parsnip; play with root vegetables to personalize.
- Spice integrity: Whole cumin releases more flavor than ground; toast whole spices with onion and garlic for managing complexity.
- Herbs: Coriander delivers an earthy uplift, but parsley works if you’re averse.
- Leftovers: Noodles keep well for a day; revitalize by quickly reheating in water.
A hearty, colorful, and textured bowl of Lagman Noodle & Lamb Ragout doesn’t just fill the stomach—it echoes centuries of traveler hospitality from yurts and English cottages alike. Enjoy the craft, the colors, and the comfort.
Suggested Serving
Serve bright and piping hot in deep bowls for lunch or supper. A crunchy winter salad or quick-pickled onions work as delicious sides to offset the warmth and depth of the stew.
Why You'll Love It
- Truly handmade noodles: Go beyond typical Italian pasta and unlock an ancient, tactile cooking joy and a fabulous bite.
- Big flavors: Savory, meaty lamb standing out among stuffings of fresh, sweet, and robust vegetables encompasses a world of flavor.
- Interactive eating: Family or dinner party? Let guests stretch a few noodles with you for a memorable cooking experience over Britain's greyest evenings.
Adventure into the inclusive world of modern British cooking with this unique global fusion. May this Lagman Bowl stir your curiosity, culinary skills, and a lasting sense of comfort on any night of the week.
