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Noodles from Tajikistan: Lagmoni Oromi jon (lagman)

This dish (sometimes called lagman) is part of Sogd cuisine, food from what we call "the 'stans", in the general region of The Silk Road. The recipe is from one of my most prized possessions: a self-published cookbook from our tour guides in Tajikistan. Characteristics of this cuisine are various noodles and dumplings, rice dishes, lamb and beef, and lots and lots of herbs. This dish is traditionally made with hand-pulled noodles, but a reasonable substitution is dried bucatini. I recommend cooking the meat in a pressure cooker or insta-pot for tenderness & time saving.

This makes enough for two people. Double for more.

Noodles: 1/2 lb. bucatini, cooked in well salted water
Sauce: 2 Tbsp. oil
1/2 lb. ground lamb or beef
1 clove garlic, minced
1 onion, sliced thin
1 cup shredded cabbage
1 turnip, peeled and cubed
1-2 Roma tomatoes, diced
1 red bell pepper, diced
2-4 c. water or broth
salt and pepper to taste

Garnish: 2 Tbsp. parsley, minced
2 Tbsp. dill, minced
2 Tbsp.…
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