Kazakh Lamb and Noodle Stew


Preparation info
  • 6

    • Difficulty


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.


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


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.

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