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Uzbek Lagman

An amazing recipe for Uzbek Lagman. Meat, potatoes and vegetables cooked as a hearty soup and served over pasta. So good.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Author: Valentina's Corner


  • 3 Tbsp canola oil
  • 1 lb beef
  • 1 medium onion, chopped
  • 1 large carrot, cubed
  • 2 cups potatoes, cubed
  • 1/2 large red pepper, cubed
  • 2 large tomatoes, fines diced
  • 3 garlic cloves, minced
  • 2 ½ tsp salt
  • ½ tsp ground black pepper
  • 1 ¼ tsp ground coriander
  • 1 ¼ tsp ground cumin
  • 1 small star anise (if large cut in half)
  • 2 bay leaves
  • 6 cups water
  • 8 oz linguine pasta
  • green onion, optional


  • Cook the pasta according to the instructions. Drain and rinse with cold water. Keep covered until ready to use so it does not dry out.
  • Cube the meat into small cubes. In a dutch oven, heat oil. Once hot add meat, cook about 5 minutes.
  • Meanwhile, finely chop the onions. Finely dice tomatoes. Cube carrots and peppers into even sizes. Cube potatoes into small cubes.
  • Add onions to the meat in the Dutch oven. Turn heat down to medium heat, cook until onions are tender.  
  • Add tomatoes and garlic, cook 2 minutes, stirring as needed. 
  • Add potatoes, carrots, peppers and mix well.
  • Pour in water, seasonings and bay leaves, star anise and cook about 20-25 minutes, until all of the vegetables are tender. Remove star anise once the soup is cooked. 
  • Meanwhile, cook pasta. Drain and return to pot, cover to prevent from drying out.
  • Serve hearty soup over pasta.