RecettesUzbekistanLagman with Lamb and Chickpeas

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Lagman with Lamb and Chickpeas

A hearty and flavorful noodle soup featuring tender chunks of lamb, soft chickpeas, and a rich, aromatic broth, showcasing a different facet of Uzbekistan's beloved lagman.

Temps de préparation30 minutes
Temps de cuisson1 hour 30 minutes
Temps total2 hours
Portions6
DifficultéMedium
Lagman with Lamb and Chickpeas - Uzbekistan traditional dish

🧂 Ingrédients

  • 500 g Lagman noodles(fresh or dried)
  • 600 g Lamb shoulder(cut into 2cm cubes)
  • 3 tbsp Vegetable oil
  • 2 large Onions(chopped)
  • 2 medium Carrots(diced)
  • 1 red Bell pepper(diced)
  • 400 g Tomatoes(canned diced, or fresh)
  • 400 g Chickpeas(cooked, drained)
  • 4 cloves Garlic(minced)
  • 1.5 l Beef or lamb broth
  • 1 tsp Cumin
  • 1 tsp Coriander
  • 1 tsp Paprika
  • to taste Salt and black pepper
  • for garnish Fresh cilantro or parsley

💡 Conseils de pro

  • For a richer broth, you can use lamb bones when simmering.
  • If fresh lagman noodles are not available, thick spaghetti or udon noodles can be used as a substitute.
  • This dish can be made ahead of time; the flavors meld beautifully overnight.

Idées de variations

Inspiration pour votre propre version de cette recette

  • Add other vegetables like potatoes or green beans.
  • For a spicier version, add a chopped chili pepper with the other vegetables.

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