Entree: Tajikistan – National Cuisine – Қовурма лагмон ➤ Qovurma lagmon (Braised lamb and hand-pulled wheat noodles served in a richly spiced Central Asian stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (700 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, cut into matchsticks
- 1 red bell pepper, seeded and sliced
- 2 medium tomatoes, chopped, or 1 cup (240 g) canned crushed tomatoes
- 1 medium potato, peeled and cut into 1/2-inch (1.3 cm) cubes (optional)
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 4 cups (960 ml) beef or lamb stock, hot
- 12 oz (340 g) thick wheat noodles or fresh lagman noodles
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) vinegar (apple cider or white)
- 1/2 cup (30 g) fresh cilantro or parsley, chopped
- 13/16 oz (22.5 g) scallions (estimated total for 1-2 scallions using USDA medium-onion weight), thinly sliced, for garnish

Show original ingredient measurements

- 1.5 lb (700 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, thinly sliced
- 3 cloves garlic, minced
- 2 medium carrots, cut into matchsticks
- 1 red bell pepper, seeded and sliced
- 2 medium tomatoes, chopped, or 1 cup (240 g) canned crushed tomatoes
- 1 medium potato, peeled and cut into 1/2-inch (1.3 cm) cubes (optional)
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) smoked paprika
- 1/4 tsp (1 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 4 cups (960 ml) beef or lamb stock, hot
- 12 oz (340 g) thick wheat noodles or fresh lagman noodles
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) vinegar (apple cider or white)
- 1/2 cup (30 g) fresh cilantro or parsley, chopped
- 22.5 g scallions (estimated total for 1-2 scallions using USDA medium-onion weight), thinly sliced, for garnish

Instructions

1. Pat the lamb pieces dry and season lightly with salt and pepper. Heat 2 tablespoons (30 ml) vegetable oil in a large heavy pot over medium-high heat. Brown the lamb in batches until well seared on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium and add the remaining 1 tablespoon (15 ml) oil to the pot. Add the sliced onions and cook, stirring, until soft and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.
3. Stir in the carrots and bell pepper and cook 3–4 minutes. Add the tomato paste and chopped tomatoes and cook 2–3 minutes to combine.
4. Return the browned lamb to the pot. Add cumin, coriander, smoked paprika, black pepper, and 1 teaspoon (6 g) salt. Stir to coat the meat and vegetables with the spices.
5. Pour in the hot stock and bring to a gentle simmer. Add the potato cubes if using. Reduce heat to low, cover, and simmer gently until the lamb is tender, about 1 to 1¼ hours.
6. While the stew simmers, cook the noodles according to package directions in salted boiling water until al dente. Drain and toss with a little oil to prevent sticking.
7. When the lamb is tender, stir in the soy sauce and vinegar. Adjust seasoning with additional salt or pepper to taste. If you prefer a thicker sauce, remove the lid and simmer uncovered 10–15 minutes to reduce.
8. Serve the stew over portions of warm noodles, garnished with chopped cilantro or parsley and sliced scallions.