Tajik Lagman
Hearty Tajik lagman with springy noodles, beef, radish, cabbage, and a thick vegetable vadja.
Ingredients
- beef500 g
- fat-tail fat100 g
- onion2 pcs
- radish150 g
- sweet pepper150 g
- napa cabbage350 g
- tomato300 g
- tomato sauce100 ml
- garlic3 cloves
- star anise2 pcs
- ground coriander0.2 tsp
- smoked paprika0.5 tsp
- noodles300 g
- meat broth3000 ml
- water1200 ml
- vegetable oil2 tbsp
- salt1 to taste
Instructions
Cut the beef, tail fat, onion, radish, bell pepper, and Chinese cabbage into strips or 2–3 cm pieces, and finely chop the tomatoes.
Heat vegetable oil in a wok or heavy-bottomed pot, add the tail fat and render it down. Sear the beef over high heat for 5–10 minutes until nicely browned.
Add the onion, star anise, ground coriander, and smoked paprika; fry for 5 minutes until the onion turns golden.
Add the radish, bell pepper, tomatoes, and tomato sauce, season with salt, stir, and simmer for 10–15 minutes.
Pour in hot water, bring to a boil, cover with a lid, and cook on low heat for 60 minutes. Add the garlic and Chinese cabbage 5 minutes before the stew is done.
Separately, bring the meat broth to a boil, season with salt, cook the noodles for 8–10 minutes until springy, drain, and toss with vegetable oil.
Divide the noodles among deep bowls, top with the meat and vegetable vadja, and serve hot.
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