Lagman is a dish from Central Asia with roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there is no fixed recipe, the noodles can be paired with a thick sauce or added to a broth.
Chinese Lagman (新疆拌面)
Course: MainCuisine: ChineseDifficulty: Medium4
servings20
minutes1
hour10
minutes300
kcal1
hour30
minutesLagman is a dish from Central Asia with roots in Xinjiang, a northwestern region of China. The name translates to pulled noodles or hand-stretched noodles, denoting the main feature of the dish. Since there is no fixed recipe, the noodles can be paired with a thick sauce or added to a broth.
Ingredients
500g of lamb or beef (cubed or thinly sliced)
4-5 medium onions (cut in thin semicircles)
3-4 cloves of chopped garlic
1 medium carrot (thinly sliced)
1 red pepper (thinly sliced/cubed)
2 big tomatoes (cubed)
1 bunch of parsley
150ml of vegetable oil
2 teaspoons of ground coriander
1 teaspoon of anise seeds
1 teaspoon of cumin
Black pepper and salt to taste
Directions
- Fry the onions with garlic for 10 minutes on medium flame.
- Add and fry the carrots and pepper for 10 minutes on medium flame.
- Add the meat and spices and increase the flame to high medium, continue frying for 15-20 minutes by stirring frequently.
- Add the tomatoes and fry for 10-15 minutes. Stir frequently.
- Add boiling water and anise seeds. Simmer for 25-30 minutes and it will be ready!
