Lagman (Central Asian Lamb and Noodle Soup)
A thick lamb and vegetable stew with peppers and tomato, ladled over chewy noodles. Warm cumin and plenty of fresh herbs.
- Time1 hr 20
- LevelMedium
- Costabout £2.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 795kcal
- 83.8gcarbs
- 14.8gof which sugars
- 34.6gfat
- 13.7gsaturates
- 37.6gprotein
- 9.7gfibre
- 0.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pan over a high heat. Brown the lamb for 6 minutes, then add the onion and cook for 5 minutes.
11 min - 2
Add the garlic, cumin seeds, coriander and paprika. Stir for 1 minute until fragrant, then add the tomato purée and cook for 1 minute.
- 3
Add the tinned tomatoes, bay leaf and water. Bring to the boil, cover and simmer for 40 minutes.
40 min - 4
Add the carrots and potatoes and simmer for 10 minutes, then the peppers for 10 minutes more, until all are tender.
20 min - 5
Cook the noodles in a separate pan of boiling water as the pack says. Drain well.
- 6
Stir the vinegar into the lamb and season with salt and black pepper. Divide the noodles between deep bowls, ladle the lamb and sauce over, and scatter with coriander and dill.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
