Noodles from Tajikistan: Lagmoni Oromi jon (lagman)
This dish (sometimes called lagman) is part of Sogd cuisine, food from what we call “the ‘stans”, in the general region of The Silk Road. The recipe is from one of my most prized possessions: a self-published cookbook from our tour guides in Tajikistan. Characteristics of this cuisine are various noodles and dumplings, rice dishes, lamb and beef, and lots and lots of herbs. This dish is traditionally made with hand-pulled noodles, but a reasonable substitution is dried bucatini. I recommend cooking the meat in a pressure cooker or insta-pot for tenderness & time saving.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 2-3 servings 1x
- Category: Noodles, sauce, herbs
- Method: Pressure cooker
- Cuisine: Central Asian
Ingredients
Scale
Pasta
- 1/2 lb. bucatini, cooked in well salted water
Sauce
- 2 Tbsp. oil
- 1/2 lb. ground lamb or beef
- 1 clove garlic, minced
- 1 onion, sliced thin
- 1 cup shredded cabbage
- 1 turnip, peeled and cubed
- 1–2 Roma tomatoes, diced
- 1 red bell pepper, diced
- 2–4 c. water or broth
- salt and pepper to taste
Garnish
- 2 Tbsp. parsley, minced
- 2 Tbsp. dill, minced
- 2 Tbsp. green onions, minced
Instructions
- Brown the meat in the oil, adding the garlic and onion and cooking until the onion starts to turn translucent.
- Pressure cook for 7 minutes and use quick release.
- Add the cabbage, turnip, tomatoes, and pepper and cook for 10 minutes until the vegetables are starting to soften.
- Add the water or broth until it reaches your desired brothiness. Bring to a boil and pressure cook for 10 minutes and use quick release.
- Adjust seasoning with salt and pepper. Pour over the noodles and top with the herbs.