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Lamb vegetable noodle stew, Lagman

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lagman lamb vegetable stew

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.

lagman vegetable lamb stew soup pasta noodles central asia


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.

carrots and potatoes

bell peppers

parsley and garlic

chopped vegetables cumin

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!

add lamb to heated oil

splatter screen

cover with splatter screen

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.

add onions to lamb

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.

add carrots to lamb

6) Add tomatoes, cumin seed to the pan. Continue cooking for 10-15 minutes until tomatoes are cooked.

add tomatoes to the stew

add cumin to the stew

vegetables cooking

7) Finally add potatoes, half of chopped parsley and basil, salt to taste – mix everything up, cook for 5 minutes.

add potatoes

add parsley

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.

add lamb back to the stew

add water to the stew

10) In the mean time, boil water for pasta, throw the pasta and cook it until al dente. Drain pasta.

To serve:

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.

stew almost cooked

More Lamb recipes:

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{ 7 comments… add one }
  • Hungry Huy October 25, 2012, 5:11 pm

    The colors on this dish look beautiful. I’m a beginner at lamb myself, but this looks very doable. Do you leave all the oil in there after you brown the lamb? Is it harder to eat with a long pasta like fettuccine? Thanks for sharing

    • Julia October 26, 2012, 1:41 am

      This recipe is very doable! The only “challenging” part is chopping all vegetables, because it’s somewhat time consuming. Yes, I leave the oil in the pan after browning the lamb. All the juices absorbed by olive oil during browning and the flavor of olive oil itself add to the dish. The pasta actually SHOULD be quite long. Traditionally, this dish is eaten with homemade pasta, which is made extremely long.

  • [email protected] October 29, 2012, 5:36 am

    I really need one of those splatter screens! Looks delicious. Cab’t wait to try it and I can’t remember the last time I cooked lamb.

    • Julia October 29, 2012, 12:43 pm

      Thank you! Yes, those splatter screens are great!

  • [email protected] October 31, 2012, 7:53 am

    Oh my, this is beautiful!! And delicious, of course. I also love your plate in the very first photo…so pretty.

  • roxy May 22, 2013, 1:09 am

    What a wonderful recipe 🙂 great job with the pics

  • kelly April 11, 2016, 10:34 am

    Hi Julia,
    I may cook this for 20 guests, do you think I could prepare chunks or pieces of lamb, and not lamb shoulders? Would be more “Stew” like…let me know your thoughts?
    thank you!!!

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