Name: Kazakh Lamb and Noodle Stew (Лагман)
Yield: 6 Servings
Cuisine: Russia
Ingredients: ½ teaspoon salt; ½ teaspoon dried hot red pepper; ½ eggplant (½ pound), unpeeled and chopped; 1 small green bell pepper, chopped; 1 medium red (bell) pepper, chopped; 1 large carrot, scraped and chopped; 4 large cloves garlic, chopped; 4 cups beef stock; ½ cup minus 1 tablespoon water; 2 onions, chopped; ¼ cup olive oil; 1 tablespoon melted butter; Scallions; 2 pounds boneless lamb, cut into 1-inch chunks; Salt, freshly ground black pepper to taste; 4½ tablespoons cider vinegar; 1½ cups (all-purpose) flour; ¼ cup tomato puree

Preparation info

6
Servings

Difficulty
Easy

Appears in

A Taste of Russia

By Darra Goldstein

Published 1983

About

A flavorful combination of vegetables and lamb, lagman is a cross between a soup and a stew.

Ingredients

2 pounds boneless lamb, cut into 1-inch chunks
¼ cup

Method

Brown the lamb in the olive oil; transfer the meat to a dish and keep warm.

To the oil remaining in the pot add the onions, garlic and carrot. Cook over medium heat for 10 minutes.

Then add the peppers and eggplant. Cook 5 minutes longer. Stir in the tomato puree, vinegar, beef stock and seasonings. Return the lamb to the pot. Cover and simmer for 1½ hours.

Meanwhile, ma