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

Lagman - wide famous dish Asian cuisine. Recipes for a delicious lagman among different nationalities differ slightly in the composition of the ingredients. Prepare it for two different ways, it is boiled and served with broth, like a soup, or without broth, like a second course. Lagman made from lamb or beef is considered the most correct. But, an indispensable part of the lagman is always, it is its self-name - lagman, and it became the name of this amazing delicious dish. Today we will learn how to prepare lagman at home from lamb.

The noodles for this dish will be homemade. Ideally, the noodles should not be cut from the rolled dough, but pulled out of the pieces of dough with your hands. The process is quite specific, and, if desired, you can replace the elongated noodles with chopped ones. It is important here that it be .

Cooking lagman at home from lamb

The dough for a delicious lagman should be. We knead it from 3 eggs, 100 milliliters of water and 300 grams of flour. You may need to add more flour to make a really tough dough. Knead the dough very well, cover it with cling film and let it lie down for about an hour.

Then we divide the dough into 10 pieces, roll up a “sausage” from each piece, grease the “sausages” with vegetable oil, roll them out on the table as thin as possible and carefully pull in different directions, gradually stretching them. This must be done slowly and very carefully, otherwise the noodles will tear. When the noodles are long enough, but still thick, you need to fold them in half and continue to stretch further until they reach a thickness of about 4 millimeters. You can fold the noodles several times during stretching. Lay the finished noodles in a spiral on a greased baking sheet and cover with cling film or a wet towel. I repeat once again that pulling noodles requires skill, and novice cooks can buy ready-made noodles for lagman, as well as cut noodles on their own or using a noodle cutter.

In a cauldron or a deep frying pan with a thick bottom, fry in a small amount of vegetable oil mutton fat, remove and dip the spices and a small pod of hot pepper into the melted fat, fry the pepper for 30 seconds and remove it from the pan.

We cook strong broth for lagman from lamb bones at home. Cut the pulp into small pieces and send to the pan. Fry the lamb over high heat, then add salt, and simmer the meat until tender.

When the meat is ready, put the sliced \u200b\u200bpotatoes into the pan, stew it with the meat for about 5 minutes.

After that, add the peeled and cut into pieces, and continue to simmer the meat with tomatoes and potatoes over high heat for about 3 minutes.

Then we send onion sliced in half rings into a pan, cut into long strips, mix all the ingredients and leave them on the fire for another 3 minutes.

Before serving, dip the noodles into the hot broth for a couple of minutes to warm them up, then drain them in a colander, arrange them on deep plates, pour over meat and vegetables, sprinkle generously with chopped herbs. Delicious lagman at home, lamb is ready and you can safely serve it to the table. Bon Appetit!

Ingredients for lagman at home from lamb

Lamb on the bone - 2 kilograms.
Lamb fat - 150 grams.
Potatoes - 3 pieces.
Onions - 2 pieces.
Carrots - 2 pieces.
Tomatoes - 3 pieces.
Eggplant - 1 piece.
Bulgarian pepper - 2 pieces.
Garlic - 5 cloves.
Hot pepper - 1 piece.
Zira - 1 teaspoon.
Saffron - 1 pinch.
Cumin - 1 pinch.
Salt and herbs to taste.

For a delicious lagman test

Chicken egg - 3 pieces.
Water - 100 milliliters.
Flour - 300 - 500 grams.

There are many variations of this popular Central Asian national dish. Uighur, Kyrgyz, Dungan, Kazakh, Tajik, Crimean Tatar ... If the lagman is prepared with large quantity broth - this is prepared in other ways - this is meat with gravy and a 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, radishes, clean and cut into medium cubes. We cut the lamb in the same pieces. Heat vegetable oil in a heavy bottomed saucepan or cauldron. 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.
sweet 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.

A hot dish that perfectly combines delicious noodles with fragrant gravy of meat and vegetables, spices and herbs is lamb lagman. The dish is truly unique and is prepared using a special technology.

Lagman from lamb - general principles cooking

First of all, they prepare gravy - vaju - from fresh lamb, vegetables and spices.

It is advisable to choose young meat for cooking, ideally ribs or tenderloin with layers of fat. Vegetables can be any: potatoes, bell pepper and chili peppers, tomatoes, carrots, onions and many more. Of the spices, adjika, zira, suneli hops are most often used.

You can buy ready-made noodles for lagman or make your own from flour, eggs and water. The peculiarity of the noodles is that they are thin and very long: if cooked correctly, the length of the noodles can reach 5 meters. From these products, a steep dough is kneaded, rolled out, cut into thin layers, and then the strips themselves are subsequently pulled out by hand. The process is certainly difficult, but not impossible.

One more hallmark lagman is the serving of the dish. Lagman noodles are placed in a special plate - a bowl, poured with prepared vaja, adjusting the density, sprinkled with herbs.

1. Uzbek lamb lagman

Ingredients:

Tomatoes - 5 pcs.;

Onions - 3 heads;

2 carrots;

2 potatoes;

1 sweet pepper;

Packaging of lagman noodles;

5 cloves of garlic;

Salt - a pinch;

Krasnodar adjika - 2.5 tbsp. spoons;

Ground black pepper - 1 teaspoon.

Cooking method:

1. Cut out all the films and fat from the meat, cut across the fibers into thin long strips.

2. We put the meat in a heated cast-iron pot with sunflower oil and fry until a light brown crust and until the liquid evaporates.

3. Add onions to the meat in half rings and simmer for ten minutes.

4. Cut the carrots into thick strips, put them in meat with onions.

5. A few minutes before cooking, put the half rings of bell pepper in the meat.

6. Put the potatoes in large cubes and tomato slices in a separate cast iron pot, simmer in oil for 15 minutes.

7. After this time has elapsed, add adjika to the potatoes and tomatoes and simmer for another 3 minutes with the lid closed.

8. Mix the finished potatoes with tomatoes with meat.

9. Boil lagman noodles, drain the water, scald hot water and lay out on a serving dish.

10. Put the lagman on top of the noodles, sprinkle with herbs.

2. Sliced lamb lagman

Ingredients:

For dough:

Water - 250 ml;

Salt - 20 g;

Flour - half a kilogram.

For sauce:

A small piece of lamb;

Potato - 1 pc.;

Carrot - 1 pc.;

Sweet pepper - 1 pc.;

2 small tomatoes;

1 onion;

4 cloves of garlic;

Sunflower oil - 80 ml;

Water - 700 ml;

Salt - 20 g;

Ground allspice - 1 teaspoon;

Seasoning zira - 2 tbsp. spoons.

Cooking method

1. Pour water into a cup, add salt, break one egg, stir with a fork.

2. Pour the sifted flour and start the dough, like on dumplings.

3. Leave the dough under cling film for 20 minutes.

4. Divide the dough into several parts and roll out into thin layers.

5. Cut the layers into thin strips about half a centimeter, boil the noodles, drain the water through a colander, rinse with hot water. Do not pour out the noodle broth, it will come in handy for the sauce.

6. Cut the meat into thin long sticks, along with fat, fry in a cast iron in sunflower oil.

7. Put the onion into the meat, cut into half rings.

8. Cut the tomatoes into slices and put them in the meat too.

9. Add chopped garlic to the lamb and simmer with the lid closed.

10. Cut potatoes, carrots and bell peppers into small cubes, put in stew, salt, pepper. Pour a little noodle broth and simmer for 15 minutes.

11. While the meat and vegetables are stewing, prepare the sauce: put the chopped garlic on a frying pan heated with oil and fry for 1 minute, add zira seasoning to it, pour half a glass of broth and boil for 5 minutes. Pour the prepared sauce into a bowl.

12. When serving, put the noodles on a plate, put on top vegetable stew with meat, put the sauce next.

3. Lagman from Uighur lamb

Ingredients:

Lamb pulp - 300 g;

Lagman noodles - 1 pack;

6 green beans;

Sunflower oil - 100 ml;

5 cloves of garlic;

1 tomato;

1 head of onion;

Celery - 3 stalks;

Half black radish;

1 eggplant;

1 sweet pepper;

Chili pepper - 1 pod;

cilantro - 20 g;

Coriander - 10 g;

Red pepper - 20 g;

Salt - 5 g.

Cooking method:

1. Boil the noodles in salted water. Drain the liquid through a colander, rinse cold water, mix with oil.

2. Cooking laza-chang seasoning: grind 3 cloves of garlic, add a little chopped coriander, 20 g of red pepper and 3 tablespoons of chopped cilantro to it, salt, pepper, put in a pan with hot sunflower oil, mix everything thoroughly and instantly and remove from fire.

3. Pour oil into the pot, heat it up, put the onion - fine crumbs and thin plastics of garlic, bean pods, salt, add the remaining coriander, celery and fry for about 5 minutes.

4. Cut the meat into small cubes and lay a small amount of it to the onions and beans, season with coriander, salt and fry a little.

5. Also add diced eggplant and radish, fry until soft. Pour a little noodle broth into this mixture, mix thoroughly. ready mix put in another bowl, close the lid.

6. Pour oil into the same pot, put the rest of the meat in it, fry for 5 minutes until golden brown, add coriander, salt, onion, garlic, chili pepper circles, fry for another 3 minutes. Lay half rings of bell pepper, fry for 3 minutes, add large slices skinless tomatoes, fry until completely evaporated tomato juice. Also add coriander, salt, chopped cilantro. Dilute with broth, bring to a boil, mix well, transfer to a clean cup.

7. Pour boiled noodles with hot water and put in a cup.

8. During serving, put 4 cups on the table: the first is noodles; the second is laza-chang sauce; the third - stewed eggplant, radish with meat; the fourth - stewed Bulgarian pepper, tomato with meat. You can also put noodle broth in a separate cup.

4. Lagman from lamb in Tatar style

Ingredients:

Lamb - 0.5 kilograms;

Tomatoes - 5 pcs.;

Sweet pepper - 5 pcs.;

Onions - 3 heads;

2 potatoes;

2 chili peppers;

Seasoning hops-suneli - 1 pack;

Coriander - 1 teaspoon;

A bunch of parsley;

Celery - 2 stalks;

Salt - 10 g.

For noodles:

Water - 200 ml;

Flour - 1 cup;

Salt - 10 g;

Cooking method:

1. From the listed ingredients, knead a tight dough.

2. We coat the dough with sunflower oil, wrap it in a film, leave it for 10 minutes.

3. Divide the dough into 3 parts, roll into thin layers and cut into strips about 5 mm wide.

4. Cook the cooked noodles, put them in a colander, pour a little oil, mix.

5. We free meat from fat. Fat cut into pieces, put in a cast iron and melted. We catch fat with a slotted spoon.

6. In the melted fat, lay the meat, cut into thin sticks, fry until crusty. Pour into a clean bowl.

7. Cut the carrot and onion into small cubes, fry in a cast iron pot, put half rings of sweet pepper there, fry for another 4 minutes.

8. After this time, add potato cubes, mix everything thoroughly.

9. Pour vegetables with noodle broth, add hops-suneli seasoning, spread fried meat, mix, put chopped tomatoes and parsley, simmer over low heat for 20 minutes.

10. 3 minutes before readiness, add chili pepper, cut into circles.

11. Pour boiling water over the noodles, put them on a plate, pour over the cooked vegetable and meat sauce, decorate with herbs.

5. home lagman lamb

Ingredients:

Half a kilogram of lamb meat;

Onions - 2 heads;

1 carrot;

1 green radish;

1 bell pepper;

Garlic - 4 cloves;

Flour - 2.5 tbsp. spoons;

Tomato - half a glass;

Parsley - 1 bunch;

Salt - 10 g;

Allspice - 30 g;

Vegetable oil - 1 glass.

Cooking method:

1. Pour a little into a deep frying pan with a thick bottom sunflower oil, heat up, put the meat, cut into thin strips, fry over moderate heat, adding water several times.

2. Add chopped onion to the meat, fry for 5 minutes, grated carrots, fry for another 5 minutes, and then put the chopped radish, stir well and simmer for 15 minutes, with frequent stirring.

3. Add tomato paste, salt, pepper, pour 2 liters of water and boil over moderate heat.

4. When gurgling bubbles appear in the cast iron, put the Bulgarian pepper, chopped into strips, chopped garlic, cook for another 10 minutes, pour the chopped parsley and simmer for 3 minutes.

5. Break 3 eggs into a cup, add flour in several steps, stirring frequently. You don’t need water in the dough, it should turn out not very tight, but also not stick to your hands.

6. Cover the dough with a towel and let it rest a little.

7. Roll out the dough into a layer 2 mm thick, cut into long strips.

8. Boil the noodles. We wash it in a colander with cold water and pour it with oil, mix well.

9. Put the noodles in a soup bowl, put the stewed vegetables with meat on it and pour over the broth.

6. Dungan lamb lagman

Ingredients:

Lamb fillet weighing 300 g;

3 onion heads;

Sweet pepper - 2 pcs.;

1 green radish;

1 carrot;

Lagman noodles - 1 pack;

Tomato - 2.5 tbsp. spoons;

Noodle broth after cooking - 3 cups;

Burning and black ground peppers- 1 teaspoon.

Cooking method:

1. Cut the lamb into medium cubes, fry in butter until crispy.

2. Put the onion into the meat in half rings, fry for 5 minutes, salt.

3. Add carrots, chopped into strips, bell pepper, season with spices.

4. A few minutes before readiness, lay the chopped radish and tomato paste.

5. Fry everything over high heat with continuous stirring, pour in the broth, salt, pepper and simmer for 15 minutes.

6. At the end, add chopped parsley.

7. Put some boiled noodles in a deep plate, then a layer of vegetables with meat and cover with another layer of noodles. Top again with a layer of vegetables with meat.

8. In a separate bowl, serve laszhan, which is prepared in this way: fry chopped garlic in a pan, add chili pepper, chopped into small crumbs, pour a little broth, stir thoroughly until thick.

Lamb Lagman - Tricks and Tips

Do not forget greens, this is an important component of the dish. Put greens to taste: celery, jusai, dill, cilantro.

Vaja needs to be simmered over low heat, and the longer it cooks, the tastier the lagman will turn out.

It is important that the noodles (ready-made or homemade) do not overcook, otherwise it will spoil both the taste and appearance dishes.

lamb on the bone (shoulder) - 1.5 kg;
noodles - 400 g;
onion - 3 pieces;
carrots - 3 pieces;
turnip - 1 piece;
tomatoes - 4 pieces;
bell pepper - 1 piece;
eggplant - 1 piece;
potatoes - 2 pieces;
cabbage - 100 g;
water;
garlic - head;
hot pepper;
a few garlic arrows;
zira - a teaspoon;
coriander - a teaspoon;
star anise;
salt and black pepper to taste;
cilantro, basil, green onions, dill - several branches each.

For cooking Uzbek lagman predominantly lamb meat is used. This is not surprising, since in Central Asia Sheep are common livestock. Don't be afraid to adapt the recipe, beef will work just fine too. But I, nevertheless, will cook from a lamb shoulder blade.

Here's a look at what vegetables and spices I will use to make lagman.

This set can be modified to your liking. For example, since ancient times, turnips have been added to the lagman. Then they began to replace it with potatoes. I will have an average. I also love when eggplant is present in this dish, and some consider this vegetable to be superfluous.

And one more assumption. I will not make noodles by hand, but I will take ready-made ones pasta high quality Italian tagliatelle. These are the nests:

Clean fresh lamb shoulder, just bought on the market, to clear the films. Such a cut does not need to be washed, washing out meat juices with water. Then remove the meat from the bones with a knife. And the bone skeleton is divided into joints. It is advisable to cut each of the three resulting bones with an ax in half. So it will be more convenient to fry them in a cauldron. Unfortunately, this time I didn’t have a hatchet, so I had to make extra efforts at the time of roasting.

We put the cauldron on the fire, let it heat up properly. In the meantime, prepare the vegetables, that is, wash them, peel them. First of all, we need onions, garlic and tomatoes. Chop the onion into half rings, chop the garlic finely. Peel the skins from the tomatoes and cut into cubes.

Drop the pieces into a hot pot. Let's wait until all the fat is melted. With a slotted spoon, we catch slightly brown toasted cracklings. It is important not to miss the moment and catch the cracklings in time, without waiting for them to start to burn. Dip the lamb bones into the melted fat and fry them on all sides until golden brown.

As soon as you dip the bones in the hot fat tail fat, the indescribable aroma of lamb meat will spread. Lagman will not be ready soon. On an empty stomach it will not be easy to manage near the cauldron. Lay the cracklings on a slice of black bread, salt, add a little garlic and onion. Satisfy your hunger.

Yes, refined vegetable oil will replace fat tail fat. Naturally, this will not be an equivalent replacement.

Remove the fried bones from the cauldron so that they do not interfere with the frying of meat and vegetables.

And immediately put into the cauldron pieces of meat, cut into the size of a fist. Now fry the meat until golden brown. Add the onion and continue frying along with the meat. Grind zira, a pinch of coriander and black pepper in a mortar, add to the cauldron. Make the fire under the cauldron medium. Remember to mix the pieces of meat with a slotted spoon. Here is the fried onion.

Add tomatoes with garlic. And stir, stir. Enhance the taste of under-sweet ripe (if you have any) tomatoes by adding tomato paste.

Start chopping up the remaining vegetables if you haven't already. Enlist helpers for this activity.

As soon as the tomatoes disperse, add carrots and turnips. Stir occasionally with a slotted spoon. And after five minutes, add the eggplant, sweet bell pepper and cabbage.

Stir and fry for 10-15 minutes, until all vegetables soften.

Return the bones to the cauldron. Pour the fried vegetables and meat with water. Increase the heat under the pot and bring to a boil. Adjust the flame so that the broth comes to a simmer. Throw hot pepper into the cauldron.

After 15-20 minutes, add a pinch of coriander seeds, star anise and finely chopped garlic arrows.

Coincidentally, I was preparing this lagman just at the moment of shooting arrows with garlic. If there are no arrows, add a minced garlic clove.

Add potatoes cut into cubes or strips. Cook another 20-25 minutes until the potatoes are done.

Shortly before the meat gravy soup is ready, put spaghetti or other long noodles on the boil. Then discard in a colander.

Remove the pieces of meat and bones from the finished gravy with a slotted spoon.

Remove the cauldron from the heat, cover with a lid and leave to infuse for about 10 minutes.

Cool the meat a little and cut with a knife and fork into pieces with a side of 2 cm.

Serve in deep bowls, if possible. Divide pasta into portions. Add pieces of meat to each serving. Top with sauce from the cauldron.

And sprinkle with herbs (cilantro, dill, green onions, basil).

Bon Appetit!

If you want to reproduce this recipe, then a brief instruction will surely come in handy:

In a hot cauldron on melted fat tail fat, fry the meat.
Add onion and continue frying. We add spices.
Add tomatoes and chopped garlic.
Add carrots and turnips.
After 5 minutes, add eggplant, sweet bell pepper and cabbage.
As soon as all the vegetables are softened and fried, fill with water, bring to a boil, lower the hot pepper.
After 15-20 minutes, add some coriander seeds, star anise and finely chopped garlic arrows.
Add potatoes and cook for 20-25 minutes.
Boil long noodles.
We take the meat out of the cauldron and cut into pieces.
Serve lagman with greens.

Lagman is considered national dish Asian cuisine and consists of pieces of lamb pulp (can be replaced with beef), noodles, vegetables. Lagman is popular in many countries. The dish resembles a rich dense soup.

The benefits and harms of the dish

Thanks to B vitamins, metabolism and synthesis of nutrients are accelerated, as well as an increase in body tone.
Contributes to the normalization of functionality nervous system and stomach.
Reduces the symptoms of a cold (in the presence of a disease).
Prevents the development of caries.
Increases the level of hemoglobin.

The systematic use of lamb is excellent tool prevention of anemia.

Despite many positive qualities, the use of lamb can adversely affect human health.

It is worth abandoning this type of meat for people suffering from:

obesity;
atherosclerosis;
diseases of the liver, kidneys, digestive tract in chronic or acute form;
gout, arthritis of the joints.

Difficulty, cooking time

The complexity of making the dish is considered average. It takes from one and a half to two hours to cook (depending on which noodles are used). In the case of self-cooking noodles, cooking takes longer.

Food preparation

The recipe includes lamb, which can be replaced with beef or pork. Some housewives use. Of the spices, zira, suneli hops or adjika are most often used. Lagman noodles can be purchased ready-made or made independently.

For lagman, it is very important that the noodles are not boiled, so they must be boiled to the state of al dente.

Noodles for lagman. Video recipe:

How to cook lamb lagman at home?

To make 3-4 servings, you will need the following ingredients:

500 grams of lamb meat and spaghetti;
by a pair of heads onion, potatoes, carrots, bell peppers;
3 garlic cloves;
salt, pepper, paprika (to taste);
fresh greens.

Step-by-step lamb lagman recipe in the photo:

Wash lamb well, cut into small pieces. Place in a cauldron, add a small amount of water. Put to stew under a closed lid. At this time, finely chop the peeled onions. After the meat is cooked, it is necessary to put the chopped onion into the cauldron, mix. Leave to simmer covered.
Then you should prepare the remaining vegetables. Peel potatoes and carrots, cut into cubes. Remove the seeds from the pepper, cut into thin slices. Chop the peeled garlic cloves. Add vegetables to the pot after the onion becomes translucent.
Mix the ingredients, cook for several minutes without a lid, stirring. Then pour hot boiled water until all ingredients are completely covered, add spices, salt.
Cook the dish with minimal heat in a closed cauldron. Readiness can be checked by cooked vegetables.
When cooking vegetables with meat, you need to cook spaghetti without breaking.

Put the prepared mass of vegetables with meat on a serving of noodles. Serve the dish, garnished with fresh herbs.

Nutritional value per 100 g of the dish:

proteins - 5.8 g;
carbohydrates - 10.7 g;
fat - 6.4 g.

Calorie content - 123.3 kcal.

Video recipe for beef lagman:

Dish options

Lagman lamb with homemade noodles

Ingredients for making noodles:

egg;
500 gr. flour;
80 ml of cooled boiled water;
salt (to taste);
tablespoon rast. oils.

Base components:

400 gr. lamb meat;
4 tomatoes and sweet pepper;
bulb;
a pair of garlic cloves;
salt, pepper (to taste);
a couple of teaspoons of paprika and dried parsley;
1-2 potatoes (optional)

Manufacturing:

First you need to cook, for this you need to knead the dough. In the sifted wheat flour pour in the egg, water, oil, salt. Mix all ingredients. Start kneading the dough.
Wrap the mixed flour mass in a towel or cling film and leave for a third of an hour for "rest".
After the time has elapsed, roll into a thin layer, sprinkle with flour, wrap in a roll shape and cut. Then it should be dried in the oven.
At the next stage of cooking, cut the washed lamb into small pieces, fry in a cauldron until a golden crust appears.
Separately, in a frying pan with oil, fry the onion chopped in half rings, then add the peeled chopped tomatoes and chopped pepper, peeled from seeds and stalk. Mix vegetables, lightly fry while stirring.
Then transfer the vegetable mass to the cauldron to the meat pieces, pour the broth or boiled water. Put garlic cloves, salt, spices into the preparation. Optionally, you can lay out potato cubes.
Cook in a sealed container for about 10-15 minutes. After the lapse of time, remove from the stove, let it brew without opening the lid.
Dried homemade noodles boil in water with the addition of table salt.

Put the cooked pasta in portions into deep plates, pour the broth with meat and vegetables on top. The dish can be decorated with herbs.

Components for the test:

200 gr. flour;
half a glass of cooled boiled water;
a couple of eggs.

Sauce Ingredients:

300 g of lamb meat;
medium sized carrot;
a pair of garlic cloves;
5-6 heads of onions;
half a bell pepper;
3-4 tomatoes;
rast. butter;
salt (to taste);
half a pod hot pepper(optional);
a bunch of greens;
1-2 star anise;
a couple of teaspoons of ground coriander.

Manufacturing:

First you need to knead the dough for making noodles. Combine the sifted flour with a couple of pinches of salt, eggs and water. Start kneading the dough.
Cover the resulting flour mass with a towel or a deep bowl, leave to "rest".
Chop the peeled onion into thin half rings. Chop the rest of the vegetables into cubes.
Roll out the dough into a thin cake (thickness should be no more than 2 mm). Leave on a floured surface to dry.
Next, heat a cauldron with 50-70 ml of oil, put onion mass and chopped garlic cloves, mix. Pass the vegetables until the onions are transparent (about 15-20 minutes) with minimal heat.
Put washed and chopped peppers with carrots in a cauldron (optionally you can add hot peppers, chopped into rings). Leave to simmer for 10-15 minutes while stirring.
After that, lay out the meat pieces. Mix the ingredients, add a little heat, lightly fry the workpiece.
Then you should add coriander, salt, mix. Place chopped tomatoes in a bowl. Cook until the liquid has evaporated, stirring the ingredients.
Next, pour the workpiece with hot water, which should exceed the volume of all components three times.
Bring to a barely noticeable boil, throw star anise, cook over low heat.
At this time, wrap the dried flour layer in the shape of a roll, cut into pieces. When slicing, it should be borne in mind that when cooking, the noodles increase in volume. After cutting, the product must be straightened.
Boil until al dente in brackish water. When ready, put the product in a colander, rinse under cold water, add a little vegetable oil, mix.
Next, the mass of vegetables and meat must be removed from the heat, add chopped greens and leave in a closed cauldron to infuse for several minutes.

Serve lagman soup in deep bowls, combining a portion of noodles with meat and vegetables, generously adding broth.

Video recipe:

Winter lamb lagman

Ingredients:

500 grams of lamb meat and lecho;
a pair of medium-sized bulbs;
garlic head;
carrot;
3 stalks of celery;
1 st. l. tomato paste;
pepper, salt (to taste);
fresh greens;
spaghetti.

Manufacturing:

Cut lamb into medium sized pieces. Put in a hot cauldron with the addition of oil. Lightly fry at medium heat under a closed lid, stir occasionally.
At this time, cut the peeled carrots into strips. Chop onions and celery stalks into cubes.
At that moment, when the meat starts up the juice, it is necessary to pepper and salt it, mix it. Cook until a light crust forms.
Next, put carrots in a cauldron, mix with meat pieces. Cook on medium heat without covering the dishes.
After a couple of minutes, put the onion and celery, mix. Cook in an open cauldron, stirring the ingredients occasionally.
Remove the pieces of pepper from the lecho (or cut into strips, if they are whole), place in a cauldron, combine with meat and vegetables.
Add after a minute tomato paste, mix, increase heat.
Next, chop the peeled garlic cloves and add to the workpiece.
At the end, add chopped greens and lecho brine. Thoroughly mix all the products, simmer for another 1 minute. Then turn off the fire, leave to insist.
At this time, spaghetti should be boiled without breaking.

Divide the cooked noodles into bowls, top with the gravy.

Kovurma-lagman

Components for the test:

500 grams of flour;
180 ml of cooled boiled water;
a teaspoon of table salt;
egg.

Base Ingredients:

500 g of lamb meat and onions;
130 ml sol. oils;
100 g of tomato paste (300 g of tomatoes can be used);
8 garlic cloves;
2-4 chicken eggs;
a teaspoon of pepper, salt, cumin;
greens (dill, parsley).

Manufacturing:

First you need to prepare the dough for the noodles. To do this, combine the egg with salt and water. Add the resulting mass to the sifted mass, knead the dough. Cover with a towel or bowl, leave for half an hour to "rest".
After the time has elapsed, roll out the dough into a thin layer, the thickness of which should be 2 mm. Cut the noodles, boil in brackish water, then pour in 10 ml of rast. oil, stir.
To prepare the base, you need to rinse and cut into small pieces lamb pulp.
Chop the onion into thin half rings or cubes, chop the garlic with a knife.
Fry in a hot cauldron with the addition of 120 ml of rast. oil chopped onion.
Then add lamb and spices, salt, mix the ingredients, simmer until tender.
Next, lay out the tomato paste or chopped tomatoes, as well as chopped garlic cloves. Mix the ingredients and turn off the fire.
Next, beat the eggs with the addition of table salt, pour into a heated pan with a couple of teaspoons of rast. oils. Prepare an omelet by frying on both sides.
Cut the finished omelette into small pieces. Then mix with noodles and fry, stirring frequently.
Add a blank of meat and vegetables, mix the ingredients, fry for 5-7 minutes, stirring constantly.

Serve the cooked fried lagman with chopped greens.

Video recipe:

Ingredients:

600 g of lamb meat;
300 g of green radish, carrots and tomatoes, green beans;
250 g of drawn noodles;
100 g of Bulgarian pepper;
spices, salt (to taste);
vegetable fat;
onion and green onion, garlic arrows.

Cooking lagman in Uighur step by step:

Cut the lamb flesh into medium-sized pieces and lightly fry in oil.
Add onion half rings, mix. Fry for about 10 min.
Combine chopped garlic cloves, chopped tomatoes and tomato paste in a separate bowl. Add the resulting mixture to the meat with onions.
Cook until the liquid has completely evaporated. In case too sour taste you can add some sugar.
Chop the remaining peeled vegetables (carrot, radish, pepper) into strips.
Also cut the garlic arrows and green beans into long strips.
Add vegetables one by one, gradually frying them.
After all the vegetables are laid out, mix the ingredients and cook for another 5 minutes.
Then salt the workpiece, pour in boiled water, simmer for a third of an hour.
After 20 minutes, add spices, cook for a few more minutes.
At this time, boil the noodles in salted water.
Mix a small amount of oil with chopped garlic cloves, salt, coriander and red pepper.

Before serving, first put the gravy in a deep plate, then add a portion of noodles. Sprinkle chopped herbs on top. Add some seasoned oil.

Video recipe:

Components:

600 g of lamb meat;
bell pepper;
three garlic cloves;
a tablespoon of tomato paste;
bulb;
potato;
1 liter of boiled water;
fresh greens;
half a radish;
coriander, pepper, zira, salt(taste);
noodles.

Manufacturing:

Cut the washed lamb into pieces.
Chop the peeled onion into half rings (about 2-3 mm thick), cut the carrot into strips, grate the radish for Korean carrots or cut into thin sticks, chop the potatoes into small cubes, cut the pepper into half rings, chop the garlic cloves into cubes.
Pour a little oil into the multicooker, turn on the "Frying" or "Baking" mode, fry the meat pieces.
After the appearance of a golden crust on the lamb, place the onion, carrot, radish and tomato paste in the slow cooker. Mix all ingredients, fry for about five minutes.
Then add bell pepper. Cook for another quarter of an hour.
After the time has elapsed, pour in boiled water, add salt, spices. Mix all the ingredients, set the "Extinguishing" mode and the timer for 2 hours, close the multicooker.
After an hour and a half, add to the workpiece, close the lid, bring to readiness.
Meanwhile, cook the noodles in brackish water until al dente.

Before serving, put a portion of noodles in a deep plate, pour in the gravy, decorate with fresh herbs. You can add some sour cream.

Video recipe: