morsels45

morsels45 said

Lagman

Hand-pulled noodles in a pepper and lamb broth, somewhere between a soup and a stir fry.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make lagman

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Pulled by hand

120 minutes · serves 4 · Hard

What you need

  • 450g strong flour
  • 220ml salted water
  • Oil for coating
  • 500g lamb shoulder, in strips
  • 2 onions, sliced
  • 2 peppers, sliced
  • 3 tomatoes, chopped
  • 2 potatoes, diced
  • 4 garlic cloves
  • 1 tbsp cumin
  • 1 tsp chilli flakes
  • Coriander
  • 1 litre stock

What you do

  1. 1Make a stiff dough, knead, rest an hour, then roll into ropes, oil them heavily and rest again for another hour. The oil and the waiting are what let them stretch.
  2. 2Brown the lamb hard in a wide pan. Onions, then peppers, then garlic and cumin.
  3. 3Tomatoes and potato in, stock over, and simmer 40 minutes.
  4. 4Pull the ropes out long and thin, doubling and swinging them, and drop straight into boiling water. Two minutes.
  5. 5Noodles in bowls, stew ladled over, coriander and chilli on top.

With shop noodles

55 minutes · serves 4 · Easy

What you need

  • Thick wheat noodles
  • Lamb shoulder
  • Onion
  • Peppers
  • Tomato
  • Potato
  • Cumin
  • Stock

What you do

  1. 1Make the stew exactly as above.
  2. 2Boil the noodles separately and keep them apart until the bowl.