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 Uzbek - Lagman (Noodle, Lamb And Vegetable Soup)
adapted from The Art of Uzbek Cooking by Lynn Visson
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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