Ingredients portion 10
Lamb ham 600g
Lamb ribs 600g
Carrots 2 pieces
Sweet pepper 1 piece
Chilli pepper 1 piece
Tomatoes 500 g
Potatoes 500 g
Celery root 200 g
Garlic 3 cloves
Cilantro 50 g
Parsley 50 g
Dill 50 g
Vegetable oil 50ml
Noodles 500g
Anise (badjan) 1 piece
Cumin (zira) 1 teaspoon
Coriander seed 1 teaspoon
Onions 2 heads
Ground black pepper to taste
Salt to taste
Cooking instructions 3 hours
1 Cut the lamb into large cubes, separate the ribs.
2 Heat the oil in a cauldron and fry all the meat until crispy.
3 Slice the onion into thin slices. Add them to the casserole with the meat and fry, stirring until the onions are translucent.
4 Slice the carrots and celery into thin sticks.
5 Add the carrots and celery to the casserole and fry, stirring, for another 3-5 minutes.
6 Then salt, pepper, season and stir again.
7 Peel the tomatoes. Cut the tomatoes crosswise, immerse them in boiling water for 30 seconds and then put them in cold water. Peel and dice the tomatoes.
8 Cut the sweet and hot peppers into sticks.
9 Add the tomatoes and peppers to the casserole, stir and roast for 2 minutes.
10 Cut the potatoes into small cubes and put them into the cauldron.
11 Fill the cauldron with water to cover the contents. Bring to the boil, cover and simmer for 30-40 minutes.
12 Chop the herbs and add them to the sauce, then add the garlic with the cloves pressed through. Season with salt and pepper if necessary.
13 In a separate pan, boil the lagman noodles according to the instructions on the package.
14 Place the cooked noodles in a bowl, pour the sauce over them and serve immediately. 
