Afghan Laghman
A hearty and flavorful Central Asian noodle dish, popular in Afghanistan, featuring hand-pulled noodles served in a rich, savory stew of lamb or beef with vegetables and a tomato-based sauce.
🧂 Ingredients
- 3 cups All-purpose flour(for noodles)
- 1.25 cups Water(for noodles and stew)
- 1.5 tsp Salt(divided)
- 1 lb Lamb or beef stew meat(cut into 1/2-inch cubes)
- 4 tbsp Vegetable oil(divided)
- 1 medium Large onion(thinly sliced)
- 6 cloves Garlic(minced)
- 3 medium Tomatoes(chopped)
- 2 tbsp Tomato paste
- 1 tbsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric
- 1 medium Red bell pepper(sliced)
- 1 cup Green beans(trimmed and cut into 1-inch pieces)
- 0.5 tsp Black pepper(freshly ground)
👨🍳 Instructions
- 1
Make the noodles: In a large bowl, combine 3 cups of flour, 1 tsp salt, and about 1 cup of water. Mix until a shaggy dough forms. Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover and let rest for 30 minutes. Divide the dough into 4-6 portions. Roll each portion into a long rope (about 1/4 inch thick). Lightly oil your hands and the dough. Stretch each rope by hand, gently pulling and twisting, until it's about 2-3 feet long and thin. Alternatively, you can roll the dough flat, cut into strips, and then stretch them.
💡 Tip: This step is crucial for authentic Laghman. Practice makes perfect! - 2
Cook the noodles: Bring a large pot of salted water to a rolling boil. Carefully add the stretched noodles, one by one, to prevent sticking. Cook for 5-8 minutes, or until al dente. Drain the noodles and rinse briefly with cold water to stop the cooking process. Toss with 1 tbsp of vegetable oil to prevent sticking.
- 3
Prepare the stew: In a large pot or Dutch oven, heat 3 tbsp of vegetable oil over medium-high heat. Add the cubed lamb or beef and brown on all sides. Remove the meat and set aside. Add the sliced onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped tomatoes, tomato paste, cumin, coriander, turmeric, and black pepper. Cook for 2-3 minutes until the spices are fragrant. Return the meat to the pot. Add the sliced bell pepper and green beans. Pour in about 4 cups of water (enough to cover the ingredients). Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the meat is tender and the sauce has thickened.
- 4
Serve: Ladle the hot stew over a generous portion of the cooked Laghman noodles. Garnish with fresh cilantro or parsley if desired.
💡 Pro Tips
- ✓Making hand-pulled noodles takes practice. If you're short on time, you can use good quality store-bought thick wheat noodles or udon noodles.
- ✓Adjust the amount of water in the stew to achieve your desired sauce consistency.
- ✓For a spicier version, add some red pepper flakes or a chopped chili pepper to the stew.
🔄 Variations
- Vegetarian Laghman: Omit the meat and use vegetable broth. Add more vegetables like carrots, cabbage, or mushrooms.
- Chicken Laghman: Substitute lamb or beef with cubed chicken breast.