Lagman recipe

Hand-pulled wheat noodles sat in a cumin-scented beef broth with daikon and celery, the vegetables that give lagman its peppery bite.

2 hours and 10 minutesmedium12 ingredients

Ingredients

• 300 g hand-pulled lagman noodles
• 500 g beef
• 200 g daikon radish
• 2 celery
• 1 bell pepper
• 3 tomatoes
• 1 onion
• 4 clove garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 700 ml beef broth
• 3 tbsp vegetable oil

How to make Lagman

1. Knead 300 g flour with 150 ml salted water into a firm dough, oil it, rest 1 hour, then roll ropes and stretch them by hand into long noodles; this pulling is what the word lagman means, though 250 g fresh udon works if you skip it.
2. Cut 500 g beef into 1 cm cubes and sear them in 3 tablespoons of oil over high heat for 5 minutes.
3. Add 1 chopped onion and 4 sliced garlic cloves and cook 2 minutes.
4. Add 200 g daikon in matchsticks, 2 chopped celery stalks and 1 sliced bell pepper, and cook 5 minutes.
5. Stir in 3 chopped tomatoes, 1 teaspoon ground cumin and 1 teaspoon ground coriander, and cook 5 more minutes.
6. Pour in 700 ml beef broth and simmer uncovered for 25 minutes.
7. Boil the noodles 3 minutes in salted water and drain.
8. Pile the noodles in deep bowls and ladle the meat and its broth over them; serve with vinegar and chilli oil on the side.

Get Copper on the App Store

More dishes from Uzbekistan →