Classic lamb lagman - a step-by-step photo recipe for cooking in a cauldron at home. Dish of oriental cuisine

Delicious, fragrant, satisfying lamb lagman is traditionally cooked in Central Asia. It is a cross between the first course and the second, has many recipes, including those from different meat. But classic lagman- it's always lamb and a combination of two parts - meat sauce waji and special stretched noodles.

The essence of cooking is in the combination of meat fried and stewed with various vegetables and boiled noodles. Layers of meat with pasta with fresh herbs, spices, seasonings, give a unique Asian taste and rich aroma. It's worth a try!

Lagman in Uzbek is cooked only on real handmade noodles, no spaghetti and others pasta is not required here. Therefore, it should be given special attention. By the way, all other options are being prepared on this basis. delicious dish. You will have to do everything from start to finish, including making real Uzbek noodles for lagman.

For the present Asian taste go to the market and buy good products and spices.

So, to prepare the broth, we take:

one and a half kg of lamb bones from the neck or brisket;
three tomatoes and carrots;
a couple of onions;
black pepper and salt.

For the noodles you will need:

1 kg of flour;
one and a half glasses of water;
3 eggs;
salt.

For Waji:

1.5 kg different vegetables, including bell peppers, onions, carrots, turnips, garlic. Proportions don't matter much;
half a kilo of lamb pulp;
4 tomatoes;
3 potatoes;
salt and zira;
greens for sprinkling (cilantro, dill, parsley).

We will spend at least two hours on everything, but the result is worth it!

So, we are preparing a real Uzbek lagman.

Combine salt, water and flour, knead a stiff dough.
We put it in a film and wait an hour.
We cut into pieces, stretch each in turn in length, fold the edges in half to the middle.
We roll with our hands like a tourniquet, periodically lubricating our hands with any vegetable oil.
Holding the tourniquet with your hand, stretch it with the second.
Do the same with the other piece of dough. Having made a similar blank out of it, we put it aside and work with the first one. We roll the first tourniquet on the table with our palms, twisting it a little.
As the tourniquet becomes thinner quite strongly, we put it with a spiral on a spacing greased with oil, coat the spiral with oil and, covering it with a film, set it aside. We do this with all pieces of dough.
We put the bones or ribs to fry, after them we put them in oil and chopped into small pieces lamb.
While the meat is fried, cut carrots, peppers, turnips and other selected vegetables into strips.
We put carrots, turnips and onions in the brazier for meat.
After frying a little, add chopped tomatoes or tomato paste, add pieces of bell pepper.
Pour water into the frying pan to cover everything, wait for the boil, salt. Then it remains to add finely chopped potatoes, garlic, spices and herbs.
While everything is still a little stewed, we will continue to work with the dough. The prepared harnesses must be stretched again. To do this, we pull 2-3 threads of dough and, winding them around our hands, throw them on the table with force to beat them off a little. A couple more times, thus, sip the dough, achieving a thinner stretch.
Boil the finished noodles in a large volume of salted water, stirring so as not to stick to the bottom. Cooking time - 3 minutes.
Throw away, wash cold water, pour boiling broth, spread the stew on top and sprinkle with herbs.

For cooking noodles, salt is taken 10 tablespoons per 5 liters of water - the water should be well salted.

Lamb Lagman - a classic recipe

Classical step by step recipe from lamb is prepared with the addition of radish.

Let's take:

0.5 kg good quality lamb;
liter of broth;
1 pc. potatoes, carrots, onions, radishes, tomatoes, peppers;
2 spoons tomato paste;
a little vegetable oil;
garlic to taste;
spices - coriander, marjoram, rosemary and others, well combined with lamb;
salt, pepper, herbs.

This is done step by step.

Cut the meat into small pieces.
We clean the vegetables and cut them into strips or cubes.
In a cauldron or a deep frying pan in hot oil, fry the meat, gradually add carrots, onions, radishes.
When the vegetables are fried, put the tomatoes and tomato paste.
AT last turn As soon as everything is fried, potatoes are placed.
Grind the garlic, put it in a cauldron, mix, simmer for a few minutes.
Stew the lamb pieces in broth or water to become soft. Season with spices, salt, simmer for another 10 minutes.
At this time, boil the noodles, prepare the greens and add everything to the cauldron. Already on the switched off stove, the dish should reach.

How to cook in Tatar

There are no significant differences in the Tatar lagman, except perhaps the use of eggplant in the composition of vegetables and katyk-based sauces. Radish for the Tatar version is taken black.

Katyk - traditional fermented milk product, which looks like yogurt. Everything else is prepared in the same way as in the classic recipe. There is no place for pork in the Tatar lagman, but lamb and beef are often used.

With radish

Any lagman can be prepared from the set of vegetables that the hostess currently has. Of course, the winter lagman is simpler in composition than the summer one. It is prepared without eggplant, tomatoes, but radish is used very actively.

In the Tatar version, black radish is preferred, Uzbek lagman cook more often with green. By the way, with radish you get a delicious vegetable lagman - it is important, well, to fry the vegetables and season them properly with spices.

Traditional Uighur lamb lagman

They say that it was the Uighurs who brought the recipe for making lagman from China to Central Asia. Trying to find the real uighur recipe were not successful. It is only known for sure that the Uighurs do not use a cauldron for their dish, their production tool is frying pans with thin walls. On them, vegetables and meat are more fried and crispy. Another feature Uighur lagman in that it looks more like a second course - with thick sauce and large quantity noodles. Everything else is prepared in the same way as the usual lamb lagman.

From lamb fillet in Dungan style

The Uzbek dish lagman has many recipes, and each nationality prepares it with its own characteristics. So the Dungans living in Central Asia and China have their own recipe.

The difference between the Dungan lagman is that only red meat is used for its preparation, as well as the national seasoning choho and leaves of a plant that tastes like garlic or wild garlic - dzhusai. It is also important that this lagman is quite thick, about such that a spoon stands in it.

Products needed:

lamb fillet - half a kilo;
wild garlic or dzhusai - 150 g;
carrots - 1 pc.;
4 bulbs;
half a green radish;
2 tbsp. spoons of tomato paste;
garlic;
teho, red and black pepper, salt.

In oil, first fry the meat, chopped small cubes, then “gild” the onion, add carrots, dzhusai, tomato. At the very end, a medium-sized chopped radish is placed. Everything is fried again and poured hot water or broth. It is stewed, and then languishes on the smallest fire while the noodles are cooked.

Step by step recipe in a slow cooker

Lagman in a slow cooker is prepared like this.

600 grams of lamb is taken, cut into small pieces, sent to the slow cooker for the “Baking” or “Frying” mode. Of course, first a little vegetable oil is poured into the bowl.
The meat is fried for 30 minutes, in the meantime, onions (2 pcs.), Carrots (1 pc.), Radish (1 pc.) Are chopped. Instead of radish, you can take celery root, it also gives an unusual and pleasant aroma.
Chopped vegetables are put to the fried meat, everything is mixed.
Then it remains to peel and cut into cubes 3 potatoes, a couple of sweet peppers, the same number of cloves of garlic and herbs.
Add everything to the meat with vegetables, salt, pepper, pour in two tablespoons of diluted tomato paste and add water to make it rather thick. Close and simmer for an hour and a half.
During this time, boil any noodles and serve, pouring sauce over meat and vegetables.

In a cauldron on a fire

At the stake, the dish comes out especially tasty. And in cooking, it is almost no different from the usual lagman, cooked on the stove.

Of course, the noodles are boiled separately. And the waja is prepared in a cauldron, with smoke. For her, you can take, in addition to the usual set of vegetables and meat, also zucchini, a lot of pepper, and fresh tomatoes. Since you are cooking on a fire, it means that it is summer in the yard and everything that grows in the country is suitable for cutting into a lagman.

There are many variations of this popular Central Asian national dish. Uighur, Kyrgyz, Dungan, Kazakh, Tajik, Crimean Tatar ... If lagman is cooked with a lot of broth, this is prepared in other ways - this is meat with gravy and complex filling. But they all have one thing in common - noodles. Moreover, the noodles for the lagman must be homemade, made by hand.

Ready within 2 hours.

Recipe with photo:

1. To prepare the noodles, sift the flour with a slide, make a recess in the center, break the eggs into it, carefully pour 150 ml. cold water, add salt. Sprinkle flour from the edges, knead a stiff dough, roll it into a ball, cover and let it brew for 30 minutes.

2. Roll out the dough into flagella 0.7 - 0.9 cm thick, lay out in the form of spirals, cover again and let it brew for another 30 minutes.

3. We take the prepared flagella by the free ends and stretch them with our hands, periodically hitting the table with the middle of the flagellum. The result should be long thin noodles about 2 mm thick.

4. Tomatoes, onions, peppers, radish clean and cut into medium cubes. We cut the lamb in the same pieces. Heat up in a heavy-bottomed pot or cauldron vegetable oil. Fry the pieces of meat for 5-7 minutes over high heat until golden brown. Add vegetables and fry for another 5-7 minutes. Warm meat broth Pour into a saucepan, bring to a boil, reduce heat to medium and simmer for 20-25 minutes.

5. At the same time, in another large saucepan, bring 3 liters of water to a boil, salt, put the noodles and cook for 3-4 minutes. We cook the noodles in such a way that they are ready by the time the soup is ready.

6. Chop the garlic and parsley together. We throw the finished noodles into a colander. Put the noodles in deep plates or bowls, then pour the soup, season with salt and pepper, sprinkle with parsley and garlic. Ready lamb lagman serve hot.

Lagman can be cooked with different fillings: turnips, carrots, green beans, eggplants, pumpkins, sweet peppers, radishes, celery, tomatoes and even cucumbers. Vegetables for lagman must first be fried until half cooked in oil, and then poured with broth.

Ingredients for 4 servings:

- 1 l.
lamb pulp from the back leg - 500 gr.
Bell pepper- 2 pcs.
large tomato - 2 pcs.
large onion - 1 pc.
average green radish- 1 PC.
garlic - 1 head
vegetable oil - 3 - 4 tablespoons
black pepper, salt.

Lagman is delicious oriental dish, which combines everything you need for a full meal: meat, lots of vegetables and original noodles. The food is self-sufficient, it is a cross between the first and second courses. hearty and delicious lagman, seasoned with special oriental notes loved by many. We will tell you how to cook lagman at home in compliance with all the subtleties oriental cuisine.

It is believed that the lagman comes from Uzbekistan. Although there is an opinion that the Uzbeks, as well as other inhabitants of Central Asia, received it from the Chinese, it came along with the settlers - the Uighurs and Dungans. Like it or not, but classic recipe lagman for all options is that the noodles for him are made only by hand, by stretching, tapping on the table and soaking the adze for it in a special salt-soda solution.

Now you can buy ready-made noodles for lagman in the store. But if you start cooking an authentic dish, it makes sense to spend a little time kneading real noodles.

For the test you will need:

egg - 2 pcs.;
flour - 0.8-1 kg;
salt - 1 teaspoon;
water - 1.5 cups;
vegetable oil - 150 g.

Cooking:

In a large bowl, whisk eggs with salt.
We sift the flour with a slide. In the flour we make a recess, into which, gradually adding, pour the mixture of salt and egg. We add a little water. Knead with a fork, and then with your hands.
We continue to knead, periodically and gradually adding water. The kneading should be thorough - spend 15 minutes on this, while the dough should be so steep that it hardly gathers into a lump. Making quite serious efforts, you will still collect it into a layer, then fold it with an envelope and once again remember that there is no flour left, and the dough acquires density and uniformity. Then we roll the dough into a ball and put it to lie down for an hour, covering it with a bowl.
Cooking saline solution with soda. In another bowl, in half a glass of water, dilute a teaspoon of salt, half a teaspoon of soda.
Now you need to rub the solution into the dough. To do this, we stretch the dough with a tourniquet, moisten it with a solution, stretch it into a tourniquet again, collect it, moisten it, etc. The result will be an elastic, stretchy dough that needs to be laid out on the table, rolled out into a layer 1 cm thick.
Cut the layer into strips, grease them with oil so that they do not stick together, and put them on an oiled tray, covering them with a basin for half an hour.
Take out the strips one by one and, taking the tip with your left hand, pull it out, rolling it on the table with your right hand. So you get a pretty thin tourniquet.
Stretch all the bundles in this way, twist in a spiral on an oiled tray - it's easier to work with blanks.
Now the most interesting thing: wrap a few bundles around your hands and, taking them by the edges, hit them against the table, achieving uniform stretching. It's not as hard as it sounds if the dough is the right consistency. Important! The dough should not be too soft so that it does not turn into jelly during cooking. At the same time, overly stiff dough is difficult to stretch without tearing. So look for the golden mean by trial and error if you have already decided to master the technique of making real noodles.
Immerse the prepared stretched noodles in salted boiling water and cook for a couple of minutes.
The noodle is ready. It's time to add gravy to it - it is called vaja.

Uzbek lagman

You can cook Uzbek lagman from any meat, but lamb or beef is still preferable. The usual traditional lagman recipe is quite straightforward - it is fried meat, a lot of vegetables, special spices and quick cooking. Lagman does not like long stewing so that the vegetables do not boil. The Uzbek lagman contains a lot of vegetables, including stewed radish in the general composition. If you do not like the specific taste of stewed radish, you can not include it in the composition, you will get such a “truncated” lagman at home. Another Uzbek lagman provides for potatoes - it will not spoil or simplify the taste of the dish at all.

So, we need:

half a kilo of meat;
carrots - 5 pcs.;
large onion - 2 pcs.;
potatoes - 2 pcs.;
green radish - half, if the root crop is large;
tomatoes - 3 pcs.;
bell pepper- 1 piece of red and green;
salt, black pepper, zira to taste;
vegetable oil - how much is needed for frying;
garlic - 5 cloves;
hot pepper - 1 pc.

It is prepared like this:

Pour vegetable oil into a cauldron and heat it up strongly. Dip the finely chopped onion, garlic into the oil and quickly fry until a crust appears. The oil will taste like onion and garlic.
Dip the meat cut into small pieces into boiling oil with onions and fry at maximum heat so that it does not stew, but is fried.
Meat covered with a delicious crust? Time to add the diced carrots.
Carrots are fried - it's time for laying potatoes, then radishes.
Peppers are cut into thin strips along the fibers so that they are less boiled. His, too, in a cauldron.
Salt, pepper, simmer a little over medium heat.
Add chopped tomatoes.
Add a little water, spices, simmer until the meat is cooked.
We put the cooked and boiled noodles in bowls, pour the waji sauce, sprinkle with parsley. Lagman is ready!

Beef lagman

Beef - perfect option for a real lagman. The recipe is similar to the previous one, however, turnips are added instead of potatoes, as well as one eggplant.

Interesting! Do not look for an absolutely perfect and true lagman recipe. Lagman is always improvisation and the use of what has currently grown in your garden. There is a turnip - put a turnip. Isn't she? Get the eggplant! Isn't there him too? Get the celery! But here's what should be without fail - it's tomatoes and sweet peppers. Without pepper there will be no fresh summer fragrance lagman, and tomatoes give an obligatory taste and sourness finished product. No tomato paste can replace them!

So, we do this:

A pound of meat is taken, cut into thin strips, much like beef stroganoff.
Onion and garlic are lowered into the hot oil, then everything boils for a few seconds, then the meat is placed.
As soon as the pieces turn white, we send the diced tomatoes, they will not allow the dish to burn.
Next come carrots and turnips cut into cubes.
As soon as they begin to give off aromas, put the eggplant chopped into bars.
The eggplant is followed by a straw of two colors of pepper. Now it remains to add spices. Everything is fried a little and poured with hot water to cover the vegetables. Boiled? Waja is ready!

How to cook from pork?

Very tasty and quick lagman can be prepared from pork tenderloin.

You will need a pound of meat, chopped medium-sized and arbitrarily, a head of cabbage, three potatoes, one tomato, carrots and zucchini, three bell peppers, one eggplant and a couple of tablespoons of tomato paste. Plus a little table vinegar, a few cloves of garlic, salt, pepper and other seasonings of your choice.

We make the sauce like this:

Fry chopped pork in oil.
Add shredded cabbage, fry for 3 minutes.
Add onion and carrot cubes to the cauldron, fry for another 3 minutes, then add a little water and simmer until almost cooked - about 15 minutes.
Add diced potatoes, zucchini, eggplant, pepper and add salt to everything.
Add tomato paste and pepper.
Add water and a little (tbsp.) table vinegar, Bay leaf. At the end, add the garlic.

From lamb in Tatar style

The recipe for this dish is:

lamb (pulp) - 0.4 kg;
potatoes - 0.35 kg;
tomatoes and black radish, 100 g each;
sweet peppers, carrots and eggplant - 150 g each;
to taste onions, garlic, salt, black and red hot peppers;
bunch of parsley;
stew broth.

The difference between the Tatar lagman is that in it diced potatoes are added to the meat fried and stewed until cooked. By this time, other diced vegetables are fried in a separate pan in oil: radish, followed by onions, then carrots, eggplant and, finally, pepper. Add potatoes to meat fried vegetables, pour a little broth. Pepper, salt and after five minutes add the mashed tomatoes. Spices (bay leaf, etc.) are added at the end. Spread the sauce over the noodles, sprinkle with parsley.

Lamb Lagman is a recipe that is widespread far beyond the borders of the historical homeland. By the way, where his homeland is is not known for certain, because many peoples of Central Asia and the Middle East have been preparing lagman for many centuries. If you have not yet mastered the technology of preparing this hearty and tasty dish, read our detailed illustrated instructions. It will allow you to delve into all the subtleties of the process, choose necessary ingredients and create a real culinary masterpiece.

One hundred lagman recipes

Professional chefs have calculated that there are more than a hundred lagman recipes in the world today. It includes the most different ingredients, but the basis of the dish is always the same: it is meat, vegetables and homemade noodles. Lamb is especially good for lagman, so it is she who should be preferred. The dish is served as thick soup or noodles with gravy. Choose the lamb lagman recipe that best suits your family's culinary habits.

With a photo step by step it will be easier for you to comprehend all the subtleties of the process. Stock up on confidence, the necessary set of ingredients, sharp knife and get down to business soon.

Dough for noodles

It is no accident that this is what needs to be done in the first place. Before cooking, the dough must lie in the refrigerator. At this time, sauce will be prepared - an equally important component of such a dish as lamb lagman.

A recipe with a photo at home shows how the process takes place. In a bowl, combine 5 eggs and 100 ml of water. Salt, and then gradually add flour and knead the dough. On average, you will use about 800-900 g of flour. Ready dough roll into a ball, punch down, wrap in cling film and send to "rest" in the refrigerator.

Vegetables for lagman

When choosing vegetables for lagman, feel free to use whatever you like. Real gourmets prepare this dish only at the end of summer and beginning of autumn, when it is possible to use ripe seasonal vegetables.

The Uzbek lamb lagman recipe contains potatoes, carrots, peppers, tomatoes and onions. Real exotics are sometimes found in Arabic recipes. An important rule: vegetables should be cut coarsely.

If you are not in the mood for experiments, use the following recommendation. Cut 8 medium sized potatoes into slices. ripe tomatoes perfect for this dish - cut into quarters a couple of pieces. Peel 2-3 carrots, chop into large sticks. If you are lucky enough to get 3-4 peppercorns of different colors, the dish will be more elegant. Pepper cut large slices. Onions can be chopped in the form of straws or half rings, and decide how much to take, but do not forget that lamb loves this vegetable very much, it makes it juicier and more aromatic. Not without garlic. It will be needed near the head.

Mutton

The lamb lagman recipe with a photo, which is presented in this article, recommends using meat tenderloin without fat and bones. But for this dish, you can use the ribs, shoulder blade and any other part of the carcass.

Cut into pieces 600-700 g of meat and fry in or oil. Add onion (4 pcs.), Chopped in half rings. For lagman, you can use different spices, for example, fenugreek, turmeric, ground paprika, chili pepper. Mix them with meat. The onion will release juice, the meat will begin to stew. Let it sit for about 15 minutes, stirring a couple of times while simmering.

Roasting

Lamb Lagman, the recipe of which is presented in this article, is prepared from relatively a small amount products. Our vegetables are already prepared, the meat and onions have just reached the desired condition, and the liquid from the wok has evaporated. Put the potatoes in the wok first if you are using them in the recipe. Carrots will follow. When it becomes soft, load the rest of the vegetables into the sauce. Cover with a lid and let them fry. If it seems to you that there is not enough fat, add a piece of lard. After 10 minutes, add a couple of tablespoons of tomato paste and half of chopped garlic to the lagman.

Quenching - the final chord

It's time to add liquids and start stewing. Vegetable juice partially covers the products. Add boiling water or preheated broth to the wok so that the liquid completely covers the components. Reduce the heat and put out our future lamb lagman for about 20 minutes.

The recipe with a photo at home shows what the dish looks like at this stage. But if what you get differs in texture or color, don't be alarmed. It largely depends on the quantity, degree of maturity and color of vegetables and does not play a special role.

Shaping and cooking noodles

While the sauce reaches its condition, it's time to remember our test. It has already "rested" enough and is ready for further manipulations.

Cut it into pieces, roll into balls. Roll out each ball as thin as possible. Cut into strips and boil the noodles in water for 2-3 minutes. Throw on a sieve, let the water drain before cooking lamb lagman. The recipe for eggs will allow you to get a beautiful yellow shade of noodles.

Assembly dishes

Is the noodle ready? And the sauce is sure to be stewed enough? Hurry up and start shaping the dish before the ingredients have cooled down!

Our lamb lagman recipe with a photo shows that this dish is served in the form of noodles generously drenched in sauce. You can mix the ingredients in advance, and then arrange on plates. First of all, pour the fat collected from the sauce over the noodles, mix. Then add the rest of the sauce.

Serving to the table

Lamb Lagman, the recipe of which came to us from Eastern countries, served with homemade bread, fresh herbs, homemade pickles. This dish is perfect for lunch, because it not only contains enough hearty ingredients but also thick delicious broth. If you liked the recipe, be sure to cook lamb lagman for your family.

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Lagman cooking recipe.

We offer you the option of cooking a rich lamb lagman. This dish is perfect for big company. Rich lagman, cooked in a cauldron on fresh air and fueled homemade noodles will be yours the perfect dish for summer gatherings with friends.

Ingredients:

lamb - 1.5 - 2 kg;
carrots - 300 gr;
tomatoes - 4-5 pcs;
cabbage - 300 gr;
bell pepper - 2 pcs;
chickpeas (chickpeas) - 300 gr;
potatoes - 700 gr;
onion - 2 pcs;
vegetable oil or fat tail fat- 100 gr;
garlic - 1 head;
salt, pepper - to taste.

For test:

flour - 3 cups;
water - 1 glass
salt - 1 teaspoon;
vegetable oil - for greasing the dough

How to cook oriental lagman:

Step 1

We heat vegetable oil in a cauldron. Cut the onion into half rings and lightly fry. As soon as the onion begins to brown a little, add the mutton cut into small cubes and fry it until golden brown over high heat.

Step 2

Add diced carrots. We fry everything together for 5-7 minutes.

Step 3

We lay in a cauldron, chopped into strips, bell pepper and white cabbage. Cook until cabbage softens and add chopped and peeled tomatoes. Simmer everything together for 5-10 minutes until the tomatoes soften.

How to cook Lagman

Step 4

Adding hot water(you can use pre-prepared meat broth, for example, from the remaining lamb bones), about 2 cm above the level of the products and bring to a boil.

Step 5

We fall asleep. Chickpeas need to be soaked in advance, at least 3-4 hours before cooking, and even better in the evening. Otherwise, it will take a very long time to prepare.

Step 6

While the chickpeas are cooking, prepare the dough for the noodles from the above ingredients. The dough must be well kneaded. And leave to stand for 20 minutes. Or you can follow the simple path and buy ready-made noodles for Lagman.

Step 7

We cook Lagman for about 40 minutes. During this time, the chickpeas should be ready. We put potatoes cut into small cubes in a cauldron. Exact time potato bookmarks need to be determined by the readiness of chickpeas, everything is simple here ... we try more often)) Cook Lagman until the potatoes are ready, add chopped garlic, salt, pepper, close the lid and remove from heat.

How to cook Lagman

Step 8

Grease the dough with oil and prepare wide and long noodles from it. And cook in salted water until tender. In the original, this noodle is pulled by hand and requires no hefty skills. We use a special pasta machine for this, which without any problems allows you to pull out noodles longer than one meter. If you do not want to bother, then just buy ready-made in the store.

Step 9

Well, that's all, it's time to serve)) In the soup bowl, first put the noodles, then what we have meat and vegetable stew, add a little gravy, sprinkle with chopped herbs. Enjoy your meal!

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