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.
Next, add the peppers and tomatoes. Stir well and cook for another 10 minutes or so, allowing the vegetables to soften somewhat. Stir in the potatoes and cook an additional 3 minutes.
Now is the time to add in your spices. Stir well, and then return the browned meat to the pot (along with any accumulated juices).
Bring the soup to a boil, reduce to a simmer, cover and let it cook! Check the liquid level after about 30 minutes. If needed, add the remaining cup of stock. This is also a good time to add salt and pepper to taste. Continue cooking the soup for another 15 minutes or so - until the meat is tender. If you are going to serve the soup over noodles, as is traditional, now would be a good time to get the fettuccine cooking (prepare according to package directions, but please don't overcook them).
Now you can add the garlic. I would say that two cloves is the minimum for this amount of soup, so if you like it garlicky and spicy, feel free to add more!
Next, stir in the vinegar, parsley and cilantro (reserve a bit of these two if you'd like to have a garnish for your bowls of soup).
I like lagman served with or without the traditional noodles. If you choose not to do the noodles, I would suggest eating it with some kind of fresh, crusty bread.
However you eat it, please enjoy!