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

Description
Ingredients
  • 3 Tablespoons Olive Oil
  • 2 Pounds Lamb -- Cubed
  • 3 Small Onion -- Chopped
  • 2 Large Carrot -- Chopped
  • 1 Small Daikon -- Chopped
  • 2 Small Bell Pepper -- Chopped
  • 2 Large Potatoes -- Chopped
  • 2 Cans Tomatoes -- Chopped
  • 1 Teaspoon Coriander
  • 1/2 Teaspoon Cumin
  • 2 Cloves Garlic -- Chopped
  • 1 Pinch Cayenne
  • 1 Medium Bay Leaf
  • Salt And Pepper -- To Taste
  • 8 Cups Beef Broth
  • 2 Teaspoons Red Wine Vinegar
  • 2 Cups Egg Noodles -- Cooked
  • 1/4 Cup Parsley -- Chopped
  • 1/4 Cup Cilantro -- Chopped
Directions Saute lamb in oil until well browned. Add onions, carrots, daikon and peppers. Saute for 10 minutes. Add potatoes and saute for 5 minutes. Add tomatoes and stir well. Add coriander, cumin, garlic, cayenne and bay leaf. Sprinkle with salt and pepper. Add stock and bring to a boil. Cover and simmer for 45 minutes. Add vinegar and pasta. Simmer until the pasta is warmed through. Sprinkle soup with parsley and cilantro and serve.
Serves 4
Time to Make 0:00



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