Spicy lagman with black cumin (Nigella seeds)

Lagman is one of the most famous and beloved dishes of Eastern cuisine, traditionally believed to originate from China. Its name comes from Chinese and literally means «pulled noodles». The earliest written mentions of lagman recipes date back 200–250 years. Interestingly, every Eastern country has its own way of cooking lagman, which is why there is no single «classic» recipe.

Fans of spicy and aromatic dishes should definitely try lagman with black cumin seeds (Nigella sativa, kalonji). They give the dish a distinctive aroma and a warm, slightly peppery flavor, while also making it significantly healthier.

Black cumin seeds are rich in Omega-3 and Omega-6 fatty acids, vitamins A, C, E, K, and B-group vitamins, as well as minerals such as iron, magnesium, and calcium. Regular consumption supports digestion, helps prevent intestinal fermentation, strengthens the immune system, and reduces inflammation. Black cumin is especially beneficial for breastfeeding mothers, as it helps increase lactation and improves milk fat content without affecting its taste.

The CraftOil company offers a wide selection of seeds, grains, cold-pressed oils, and natural flours. On our website, you can always order organic black cumin seeds (kalonji) grown without agro-pesticides and free from preservatives. They are perfect for lagman, other savory dishes, and for producing valuable raw black seed oil rich in vitamins, minerals, and biologically active compounds.

Visit our website, explore the full range of products, and we guarantee — you’ll find the perfect choice for your kitchen.

Ingredients

To prepare a hearty and spicy lagman, you will need:

• 500 g beef (boneless);
• 2 onions;
• 2 carrots;
• 2 bell peppers;
• 2 tbsp tomato paste;
• 2 pickled cucumbers (can be substituted with marinated ones);
• 1 head of garlic;
• 6 potatoes;
• 20–30 sprigs of dill and/or parsley;
• 400 g pasta or lagman noodles;
• 2 tbsp vegetable oil;
• 1 tbsp salt;
• 1 tsp ground black pepper;
• 1 liter of water;
• 1 tsp black cumin seeds (Nigella/kalonji);

Step-by-step cooking instructions

Wash the beef and cut it into medium-sized cubes. Remove excess fat and sinews if necessary. Fry the meat in vegetable oil for 10–15 minutes, stirring occasionally.

Peel, wash, and dice the potatoes. Rinse the herbs under running water and finely chop them.

Wash, peel, and cut the onions, garlic, carrots, and bell peppers into thin strips. Add them to the meat. After 5–7 minutes, add tomato paste, salt, black cumin seeds, and black pepper. Stir well and simmer for about 15 minutes, then pour in the water.

Finally, add the potatoes, pasta (or noodles), and dill or parsley. Cook over medium heat for about 30 minutes, then let the lagman rest for 20–30 minutes to develop its flavor.

Serve the finished spicy lagman with hot sauce and flatbreads made from rye or wheat flour. Optionally, sprinkle each serving with freshly chopped herbs.

Notes:

For an extra bold and spicy flavor, sauté the vegetables in mustard oil. It has a natural pungency and a high smoke point, which prevents it from breaking down during heating.

A wide selection of natural oils, seeds and grains is always available at CraftOil, a Ukrainian online store specializing in artisan and organic products.