Beef Lagman
6 servings
80 minutes
Beef lagman is a fragrant and hearty dish of Kyrgyz cuisine that carefully preserves the traditions of the nomadic peoples of Central Asia. Its roots go back to ancient times when shepherds prepared rich meat stews to regain strength after long journeys. The taste of lagman is a harmony of tender beef, juicy vegetables, and a rich broth infused with Eastern spices. The noodles, which perfectly absorb the sauce, make the dish especially filling and nutritious. Lagman not only warms the soul but also brings people together—it is traditionally served at family gatherings and celebrations as a symbol of hospitality and generosity.
1
Cut the meat into medium-sized pieces.
- Beef: 400 g
2
Cut the bell pepper into small pieces.
- Bell pepper: 1 piece
3
Cut the tomatoes.
- Tomatoes: 3 pieces
4
Slice the onion into half rings.
- Onion: 1 piece
5
Cut the carrot into large sticks.
- Carrot: 2 pieces
6
Cut the peeled potatoes into large pieces as well.
- Potato: 2 pieces
7
Fry the meat in a cauldron for 5 minutes.
- Beef: 400 g
8
Add onion, carrot, and bell pepper to the meat and sauté for 3 minutes.
- Onion: 1 piece
- Carrot: 2 pieces
- Bell pepper: 1 piece
9
Then add the remaining vegetables and sauté for 10 minutes. Add Uzbek spices for meat and pour broth into the pot.
- Tomatoes: 3 pieces
- Potato: 2 pieces
- Spices: to taste
- Meat broth: 200 ml
10
Stew the beef with vegetables for 50 minutes, adding chopped garlic 5 minutes before it's done.
- Beef: 400 g
- Onion: 1 piece
- Carrot: 2 pieces
- Potato: 2 pieces
- Tomatoes: 3 pieces
- Spices: to taste
- Meat broth: 200 ml
- Salt: to taste
11
Boil the noodles in salted water for 7 minutes, drain in a colander, and rinse with cold water.
- Noodles: 300 g
- Salt: to taste
12
Place the noodles in a deep plate and pour broth on top.
- Noodles: 300 g
- Meat broth: 200 ml
