Smoky Uzbek Lagman Soup with Lamb and Noodles
A Hearty Central Asian Soup
A traditional Uzbek cuisine favorite, Lagman is a robust soup combining smoky flavors with savory lamb, fresh vegetables, and homemade noodles.
- 3 h
- 6
- Intermediate
Ingredients
For the Lamb Broth
For the Noodles
For the Soup Base
For Final Touches
Preparation
Marinating the Lamb
Combine Lamb and Spices
In a bowl, combine lamb cubes with salt, pepper, and cumin.
Marinate
Let marinate for at least 30 minutes in the refrigerator.
Preparing the Noodles
Mix Dry Ingredients
Mix flour and salt in a bowl.
Add Egg and Water
Make a well in the center; add the egg and water. Mix until dough forms.
Knead and Rest
Knead for 10 minutes. Cover and let rest for 30 minutes.
Ensure the dough rests to develop gluten for elasticity. Dust your work surface with flour while rolling out the noodles.
Cooking Process
Making the Lamb Broth
In a large pot, combine lamb bones, onion, garlic, peppercorns, and water. Simmer for 2 hours, skimming occasionally.
Preparing the Soup Base
In another pot, heat oil, brown the marinated lamb cubes, add tomato paste, and remaining vegetables. Stir in smoked paprika.
Cooking the Noodles
Roll the dough thin, cut into strips, and boil until al dente. Drain and set aside.
Plating & Serving
Smoky Uzbek Lagman Soup with Lamb and Noodles
Smoky Uzbek Lagman Soup with Lamb and Noodles
Serve
Ladle the soup over cooked noodles in bowls and garnish with fresh cilantro.