Lamb vegetable noodle stew, called Lagman, is a popular comfort food in Central Asian countries. This stew has Chinese origins and has a long history of being a staple of oriental cuisines from the Great Silk Road. Savory and delicious, it can be served as a stew, soup, or pasta dish. It all depends how you wish to serve it. This dish also uses LOTS of vegetables, here is the photo of all vegetables that went into my recipe:
I love lamb, and the below recipe is one of the simplest (and cheapest!) ways to cook lamb. I will be using lamb shoulder chops, which are affordable and can be found in most stores.
Lamb vegetable noodle stew, Lagman recipe
Prep time: 35 min
Cook time: 60 min
- 3 Lamb Shoulder Chops
- 1/3 cup Olive Oil
- 1 Onion, big
- 2 Carrots, medium
- 2 Bell Peppers, green or red
- 2 Tomatoes, medium
- 2 tablespoons Cumin Seed (not powder)
- 2 Potatoes, small
- 1 Bunch of Parsley, fresh
- 10 Leaves Basil, fresh
- 2 Garlic Cloves
- salt and pepper to taste
- 2.5 cups Water
- long pasta, such as Fettuccine
1) Finely chop all vegetables: Cut onion in half and then slice thin rings. Chop carrots, bell peppers, potatoes in small-medium cubes. Slice tomatoes finely. Finely chop parsley and basil. Chop garlic cloves.
2) Pour olive oil in a large pan and heat it on high heat until hot. Add lamb chops and cook on each side until nicely browned – about 7 minutes on each side. If lamb chops start sticking to the pan, just leave them there to cook until they do not stick any more and then you can flip them over to the other side – when pan gets hot enough it will be easy to flip them over. Do not cover with lid – use splatter screen instead. Splatter screen lets the steam out and prevents olive oil from spraying out of the pan. It’s a very handy tool!
3) After you browned lamb chops in the olive oil (which should remain in the pan – do not discard the oil), continue putting ingredients in the same pan in the following sequence (you can also see the sequence in my photos):
4) First, add onions to lamb chops and continue cooking on high heat. Cook for about 5 minutes, until onions get a little browned.
5) Add carrots and continue cooking and stirring on high heat, uncovered, or using splatter screen. Cook for about 10 minutes, then add bell peppers. At this point, remove lamb chops to a separate plate and continue cooking vegetables uncovered on high heat for 5 minutes.
6) Add tomatoes, cumin seed to the pan. Continue cooking for 10-15 minutes until tomatoes are cooked.
7) Finally add potatoes, half of chopped parsley and basil, salt to taste – mix everything up, cook for 5 minutes.
8) Add 2.5 cups of water, when it starts boiling, throw the garlic in.
9) Return lamb chops back to the pan, settle them at the bottom of the pan, with the vegetables around or a bit on top of lamb chops, bring to boil. Reduce heat to low, but so that the liquid continues simmering in the pan. On my stove when the dish has been heated through like that, low setting still results in pretty strong simmering, but on a different stoves, the low setting might be too low for simmering. Salt to taste. Cover with the lid and let it simmer for 30 minutes.
10) In the mean time, boil water for pasta, throw the pasta and cook it until al dente. Drain pasta.
Prepare 3 bowls. Put a little bit of pasta in each bowl. Pour the sauce with vegetables over pasta. Top with a lamb chop. Sprinkle with chopped greens (parsley and basil) on top.
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