READY IN: 1hr 15mins
SERVES: 4
1 lb. lamb chop (with the bone on, substitute beef)
1 tablespoon oil
1 teaspoon ground cumin
1 small onion (chopped up)
1 small carrot (scrape outer skin and cut into bite size pieces)
3 small potatoes (clean and cut into bite size pieces)
1 bell pepper (red, green or yellow remove seeds and chop up)
1 medium tomatoes (skin removed and chopped up)
3 garlic cloves (chopped up)
1 tablespoon tomato paste (optional)
16 ounces noodles, pre-cooked
8 cups beef stock or 8 cups chicken stock or 8 cups other stock
1 beef bouillon cube
1/8 teaspoon salt and pepper, to taste
1/2 lb bread (hard crusted optional)
Preparation:
- Use lamb chops and de-bone the meat cutting up into bite size pieces, set aside.
- Heat up the 8 cups of stock and add 1 beef cube, set aside.
Cooking Instructions:
- In a pan add the oil, cumin, onion and stir fry a minute or two.
- Add the meat and stir fry a minute or two.
- Add the carrots, potatoes, bell peppers, chopped tomato, garlic, stir a little.
- Then add the soup stock and stir to mix.
- Add the tomato paste, lower heat and simmer for 30 minutes.
- In a pot of boiling water, heat up the pre-cooked noodles, a few minutes before the soup is finished and set (do not overcook, place under cold water if needed to stop the cooking).
- Add to the soup salt and pepper to taste.
- Place a portion of noodles in individual bowls and then add the soup.
- Serve with a hard-crusted bread, to your liking.
Enjoy!
Lagman Bukharian Soup
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