Uzbek Hand-Pulled Noodle Stew

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A beloved Uzbek one-pot dish featuring thick, chewy hand-pulled noodles swimming in a deeply savory lamb and vegetable broth. The noodles are stretched by hand the traditional way, then topped with a fragrant stew of slow-simmered lamb, peppers, tomatoes, and warm spices.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 5 gFiber
• 7 gSugar
• 30 gProtein
• 780 mgSodium
• 820 mgPotassium
• 95 mgCalcium
• 4.8 mgIron
• 42 mgVitamin C
• 4800 mcgVitamin A

Ingredients

For the hand-pulled noodles

• 3 1/2 cups all-purpose flour, plus extra for dusting
• 2 large eggs
• 1 tsp fine salt
• 3/4 cup warm water
• 1 tbsp vegetable oil

For the lamb and vegetable stew

• 1 1/2 lb boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 1 large yellow onion, halved and thinly sliced
• 4 garlic cloves, finely minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp freshly ground black pepper
• 3 medium tomatoes, finely chopped
• 2 tbsp tomato paste
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 2 medium carrots, peeled and cut into matchsticks
• 2 medium Yukon Gold potatoes, peeled and cubed
• 6 cups beef or lamb broth
• 1 1/2 tsp salt, plus more to taste

For serving

• 1/2 cup fresh cilantro, roughly chopped
• 1/4 cup fresh dill, chopped
• 1 small red radish, thinly sliced (optional)

Directions

1. Make the dough: whisk flour and salt in a large bowl, make a well in the center and add eggs, water, and oil. Mix with a wooden spoon until shaggy, then turn out and knead on a lightly floured surface for 10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
2. Meanwhile, prepare the stew: heat oil in a heavy Dutch oven over medium-high. Pat lamb dry and brown in batches for 6 to 8 minutes until deeply caramelized on all sides. Transfer to a plate.
3. Reduce heat to medium, add onion to the pot and cook 5 minutes until softened and golden. Stir in garlic, cumin, coriander, paprika, and black pepper; toast for 45 seconds until fragrant.
4. Add chopped tomatoes and tomato paste, scraping up the browned bits. Cook 5 minutes until the mixture thickens and darkens. Return lamb with any juices, add bell peppers, carrots, and potatoes, and stir to coat.
5. Pour in the broth and bring to a brisk boil. Reduce heat, cover partially, and simmer gently for 35 to 40 minutes until the lamb is fork-tender and the potatoes are soft. Season with salt to taste.
6. Pull the noodles: divide rested dough into 4 equal pieces. Roll each into a 12-inch rope, coat with a thin layer of oil, and place on a tray. To hand-pull, drape a rope over your knuckles and gently stretch, bouncing lightly to elongate to about 3 feet. Repeat twice more until noodles are thin.
7. Bring a large pot of generously salted water to a rolling boil. Working in batches, drop noodles in and cook 2 to 3 minutes until tender but still chewy. Lift out with tongs and divide among warm serving bowls.
8. Ladle the hot lamb stew with plenty of broth over the noodles, making sure each bowl gets a generous share of meat and vegetables. Shower with chopped cilantro and dill, add radish slices if using, and serve immediately.

Cook’s Notes

• The dough should be firm and not sticky; if it sticks to your hands while pulling, knead in another tablespoon of flour.
• If hand-pulling feels intimidating, roll the rested dough thin on a floured surface and slice into 1/4-inch-wide strips for a more accessible version.
• For maximum depth, sear the lamb until a dark crust forms; this fond at the bottom of the pot is the backbone of the broth's flavor.
• Lagman thickens as it sits; leftover stew reheats beautifully the next day with a splash of added broth.
• In Uzbekistan, lagman is often served family-style in a single large platter so diners can twirl noodles and soak up broth together.

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