Lagman Uzbek Lamb and Noodle Soup Recipe
When cumin hits hot oil, the scent that rises up is complex and rich. It hovers above the sizzling pan as a warm cloud, woody, crisp, with sweet clove and leather undertones. Cumin has a natural affinity for meat, cruciferous vegetables, onions, garlic, and acidic vegetable-fruit like eggplant and tomato. It enhances their flavors, while retaining its own unique character. One of the ways to experience cumin’s nuances is try Central Asian food.
One of my favorites is lagman, a lamb and vegetable noodle dish. It‘s one of several signature Uzbek dishes, along with plov (lavish rice and lamb pilaf,) samsa (tandoor baked savory pastries,) manty (steamed dumplings,) and kebabs. Its origins lie further east, however. Brought to Central Asia by the Uyghurs, Chinese speaking Muslims, this dish shares many similarities with East Asian noodle soups. Yet, the spice and herb combination makes it unique.
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