Lagman is a traditional soup from Uzbekistan. It is related to other Asian noodle soups, and was possibly introduced to Uzbekistan by the Dungans, or Chinese Muslims, who settled in the area. Like most traditional recipes, each region and each cook will have their own version of it.
It is pretty simple to prepare and even more delicious the next day, after the flavors have had time to come together properly.
2 Tbsp extra-virgin olive oil
1 lb boneless lamb shoulder or beef chuck roast, trimmed of fat and cut into 1-inch cubes
2 medium onions, coarsely chopped
2 medium carrots, peeled and cut into thick strips or cubed
1 eggplant, cut into small cubes
3 large tomatoes, coarsely chopped
2 medium green chilies
2 medium boiling potatoes
salt and pepper, to taste
1/2 tsp coriander seeds, crushed
1/2 tsp black peppercorns
3/4 tsp sweet Hungarian paprika
1/2 tsp hot Hungarian paprika
2 bay leaves
5 to 6 cups lamb or beef stock
2 cloves garlic, minced
1 1/2 Tbsp red wine vinegar, or to taste
medium handful cilantro, chopped
small handful parsley, chopped
1 box fettuccine noodles
I would suggest preparing all of the vegetables before browning the meat. This will streamline the process and have you done much sooner.
In a large Dutch oven, heat oil over medium high heat. Add the meat when the oil begins to shimmer. Brown well on all sides and remove to a bowl; set aside for the moment.