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Uzbek Sugurma Lagman
Sugurma Lagman is a hearty and flavorful noodle dish from Uzbekistan, characterized by its hand-pulled noodles, stir-fried meat (often beef or lamb), and a medley of vegetables. It's a comforting and satisfying meal, showcasing the rich culinary heritage of the region.
🧂 Ainekset
- 500 g All-purpose flour
- 250 ml Water(lukewarm)
- 1 tsp Salt
- 500 g Beef or Lamb(cut into small cubes)
- 2 medium Onions(thinly sliced)
- 2 medium Bell peppers(sliced (any color))
- 3 medium Tomatoes(diced)
- 4 cloves Garlic(minced)
- 100 ml Vegetable oil
- 2 tbsp Tomato paste
- 1 tsp Cumin seeds
- 1 tsp Coriander seeds
- 0.5 tsp Red pepper flakes(or to taste)
- 1 tsp Black pepper(freshly ground)
- 0.5 cup Fresh dill or cilantro(chopped, for garnish)
- 200 ml Water or broth(for the sauce)
👨🍳 Ohjeet
- 1
For the noodles: Combine flour and salt in a large bowl. Gradually add lukewarm water, mixing until a stiff dough forms. Knead for 10-15 minutes until smooth and elastic. Cover and let rest for at least 30 minutes.
- 2
Divide the dough into small portions. Roll each portion into a thin rope. Stretch and pull the ropes to form long, thin noodles. This is the 'sugurma' technique. Set aside, lightly floured.
💡 Ammattilaisvinkit: Practice makes perfect with noodle pulling. If difficult, you can roll and cut them thinly. - 3
Heat vegetable oil in a large wok or heavy-bottomed pot over medium-high heat. Add the meat and brown it on all sides. Remove meat and set aside.
- 4
Add sliced onions to the pot and sauté until softened and lightly golden. Add bell peppers and cook for another 5 minutes until slightly tender.
- 5
Stir in diced tomatoes and tomato paste. Cook for 2-3 minutes until the paste darkens slightly. Add minced garlic, cumin seeds, coriander seeds, red pepper flakes, and black pepper. Cook for another minute until fragrant.
- 6
Return the browned meat to the pot. Pour in water or broth, bring to a simmer, then reduce heat, cover, and cook for 15-20 minutes, or until the meat is tender.
- 7
Meanwhile, boil the pulled noodles in plenty of salted water until cooked through (about 5-7 minutes). Drain well.
- 8
To serve, place a generous portion of cooked noodles in a bowl. Ladle the meat and vegetable stew over the noodles. Garnish with fresh dill or cilantro.
💡 Ammattilaisvinkit: Serve immediately for the best texture and flavor.
💡 Ammattilaisvinkit
- ✓The key to authentic lagman is the hand-pulled noodles. Be patient with this step.
- ✓Adjust the amount of chili flakes to your spice preference.
- ✓You can add other vegetables like carrots, daikon radish, or potatoes for a heartier stew.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Use a mix of beef and lamb for a richer flavor.
- Add a tablespoon of soy sauce to the stew for an umami boost.
- Serve with a side of vinegar and chili oil for extra flavor.