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Uzbek   -   Lagman (Lamb, Carrot And Noodle Soup)   adapted from The Art of Uzbek Cooking by Lynn Visson

Description
Ingredients
  • 2 Tablespoons Olive Oil
  • 1 Pound Lamb Or Beef -- Cubed
  • 3 Medium Onion -- Chopped
  • 1 Medium Red Bell Pepper -- Chopped
  • 4 Stalks Celery -- Chopped
  • 3 Cloves Garlic -- Chopped
  • 8 Cups Beef Broth
  • 2 Large Carrot -- Chopped
  • 1 Can Tomatoes -- Chopped
  • 1 Can Tomato Paste
  • 1/2 Teaspoon Cumin
  • 1/2 Teaspoon Paprika
  • 1/4 Teaspoon Cayenne
  • Salt And Pepper -- To Taste
  • 1/4 Cup Cilantro -- Chopped
  • 1/4 Cup Dill -- Chopped
  • 1/2 Pound Spaghetti -- Cooked
Directions Saute meat in oil until well browned. Add onions and saute for 8 minutes. Add bell pepper, celery and garlic. Saute for 10 minutes. Add broth, carrots, tomatoes, tomato paste, cumin, paprika, cayenne, salt and pepper. Cover and simmer for 25 minutes. Sprinkle in dill and cilantro. Place a 1/2 cup of pasta in soup bowls, cover with the soup and serve.
Serves 4
Time to Make 0:00



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