Kazakh Lamb and Noodle Stew

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

Лагман

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

Europe
Russia
Starter
Stew
Spicy
Noodles
Soup
Eastern Europe

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