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Name: Lagman
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Xinjiang (Uyghur cuisine), Central Asia
Ingredients: 400 g wheat flour; 180 ml water; 2 tsp salt; 400 g lamb shoulder; 3 tbsp vegetable oil; 1 onion; 4 cloves garlic; 2 tomato; 1 green bell pepper; 1 tsp ground cumin; 1 tbsp soy sauce; a small handful fresh cilantro

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Xinjiang (Uyghur cuisine), Central Asia1 h 30 minServes 4già cucinato

Lagman

لەغمەن · Laghman

Ingredienti12

wheat flour400 g
water180 ml
salt2 tsp
lamb shoulder400 g
vegetable oil3 tbsp
onion1
garlic4 cloves
tomato2
green bell pepper1
ground cumin1 tsp
soy sauce1 tbsp
fresh cilantroa small handful

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Preparazione

Mix the flour, water, and 1 tsp salt into a firm dough, knead until smooth, cover, and rest for 30 minutes.
Cut the lamb into small cubes. Dice the onion, tomatoes, and bell pepper, and mince the garlic.
Heat the oil in a wok, brown the lamb, then add the onion and garlic and cook until softened.
Add the tomatoes, bell pepper, cumin, soy sauce, and remaining salt. Simmer with a splash of water until the lamb is tender and the sauce is thick.
Divide the dough, roll into ropes, and pull into long noodles. Boil in salted water until just cooked, then drain.
Divide the noodles among bowls, ladle the lamb sauce over them, and finish with chopped cilantro.