Lamb and noodle laghman from Samarkand: Recipes & Stories from Central Asia & The Caucasus (page 68) by Caroline Eden and Eleanor Ford

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Notes about this recipe

  • joanne_rrfnxi on April 15, 2026

    I swapped the lamb for beef, the turnip for a potato and used dried chill flakes. Delicious fragrant result.

  • grindabod on September 15, 2020

    Can't say I've eaten a lot of Uyghur dishes before! This was as delicious as it was interesting, with its combination or Far and Middle Eastern influences. It starts off as a simple stir-fry, around which you create a subtly fragrant broth with star anise and cinnamon and at the very end, you finish it off with the oomph of chilli flakes and sumac. Loved this recipe.

  • lkgrover on November 12, 2017

    Great lamb stew or noodle sauce with lots of vegetables. I substituted a green jalapeño chile for the red chile, and used udon noodles (as suggested in the note). A savory & fragrant mix of flavors.

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