Ingredient appreciation — what makes Lagman special

What sets Lagman apart is the handling of lamb tail fat kurdyuk. In lesser versions this is treated as a background note. Here it's central and the deeply savoury from lamb fat result shows it. I've started buying it to cook with at home after this experience.

Uzbek cuisine sits at the crossroads of the ancient Silk Road trade routes. The a bazaar food stall atmosphere was right for this kind of food. I had Sarbast lager as recommended and it matched well. If you want to understand what makes this cuisine distinctive, Lagman is the place to start.