By 27.09.2015
L agman is a fragrant, very tasty Central Asian dish and it is something in between rich soup and noodles with gravy. This dish is prepared differently everywhere, but mostly from lamb or beef, special noodles, spices and vegetables. The classic lagman includes two main components that are prepared separately. And before serving the dish on the table, they are connected. The first part of the lagman is noodles, the second is waja, which gives the dish special taste qualities and unique aroma. Noodles for the classic lagman are also used unusual, hallmark is that it is drawn and long. This dish is eaten first with forks, and then the broth is eaten with a spoon.
During the preparation of the noodles, boil water separately and when you put the noodles in a colander, rinse them with boiling water, otherwise they will instantly stick together. It is not advisable to add oil to it, since the waj already contains it, and then the dish will turn out to be too fatty. Another option is to add a little cooked broth to the noodles.
Ingredients
- Packing of noodles for lagman - 1 piece
- Meat (optional, beef or lamb) - 600-700 g
- Potatoes - 2 pieces
- Carrots - 1-2 pieces
- Tomatoes - 3 pieces
- Bulgarian pepper - 1 piece
- Onion - 2 pieces
- Garlic - 2 cloves
- Sunflower oil - 3 tablespoons
- Dill, cilantro and parsley greens - 1 bunch
- Spices (chopped coriander, paprika) - to taste
- Salt - to taste
The homeland of lagman is Central Asia, therefore, in domestic countries, not everyone knows how to cook this dish. However, recently it has gained wide popularity. Lagman consists of a long homemade noodles And meat sauce with vegetables, seasoned with spices. Depending on the recipe, onions, carrots, peppers, radishes, etc. are used for cooking. A real lagman is necessarily prepared from homemade noodles, but modern housewives, due to lack of time, often use store-bought noodles.
Food preparation
To prepare lagman, you can use lamb, beef, pork. There are no special requirements for a specific type of meat. There are no special rules for cutting ingredients. 
On a note! Real lagman is prepared from lamb, because in Central Asia, where the dish comes from, mutton fishing is widely developed. It is recommended to choose juicy young meat.
To prepare lagman, you need to buy fresh meat with a pleasant smell and appetizing in appearance. Suitable tenderloin from any part of the carcass. It is important that the meat is not dry. A layer of fat, although small, should be present. Regardless of the lagman recipe, the process for making noodles is standard. As a rule, different variations of the dish differ among themselves in the ingredients that make up the gravy.
Classic step-by-step lagman recipe with photo
servings - 6.
Cooking time - 2 hours.
Cooking lagman at home is not as difficult as it might seem at first glance. Of course, you have to spend a lot of time, but the result is worth it. Self-cooking noodles is a long process, but painstaking work pays off with the wonderful taste of the dish. In addition, during the infusion of the dough, you can do the gravy or, as it is also called, vaja.
Ingredients
To prepare noodles for lagman according to the classic recipe, you need to use the following ingredients:
- flour - 6 glasses;
- vegetable oil - 150 ml;
- salt - 1.5 tsp;
- eggs - 3 pcs.;
- water - 1.5 cups.
- To prepare the gravy you will need:
- meat (lamb or beef) - 500 g;
- mutton fat- 100 g;
- potatoes - 6 pcs.;
- fresh tomatoes- 7 pcs.;
- Bell pepper- 2 pcs.;
- carrots - 4 pcs.;
- onions - 2 pcs.;
- garlic - 3 cloves;
- zira - 1 tsp;
- suneli hops - 1 tsp;
- hot peppers- 1 PC.;
- Bay leaf- 2 pcs.;
- greens (dill, parsley, celery) - 100 g;
- salt - to taste.
Cooking method
The noodle recipe used in this dish is basic. That is, it can be applied to any lagman. Lagman step by step recipe with photo:
On a note! As you know, depending on the quality, type and grade of flour, it may be required different amount. So the volume given ingredient may vary in different cases. You need to use enough flour to knead an elastic soft dough.
On a note! To melt lamb fat faster, it is advisable to cut it into small pieces.
Delicious and fragrant lagman is ready. Now you can taste the dish!
Homemade beef lagman recipe
The number of servings is 8.
Cooking time - 1 hour 40 minutes.
It is not difficult to cook lagman at home from beef if you follow the step-by-step recipe with a photo. IN this case use ready-made noodles or spaghetti from durum varieties wheat. These pasta presented in every grocery store in a wide range. At the request of the hostess, you can always make noodles for the lagman yourself.
Ingredients
The beef lagman recipe involves the use of the following ingredients:
- beef - 1 kg;
- onion - 150 g;
- carrots - 150 g;
- bell pepper- 150 g;
- tomatoes - 200 g;
- tomato paste - 50 g;
- green radish - 130 g;
- garlic - 3 cloves;
- vegetable oil - 3 tbsp. l.;
- spaghetti or noodles;
- salt, spices, herbs - to taste.
Cooking method
You can cook lagman in a cauldron or a saucepan with a thick bottom. Properly selected dishes also affect the taste of the dish. Will help step by step recipe lagman with photo:
Beef lagman is ready.
Lagman at home from pork
The number of servings is 6.
Cooking time - 1 hour 30 minutes.
The pork lagman recipe is not too different from the classic one. But in this case, there are small changes in the general list of ingredients.
Ingredients
To cook pork lagman, you will need the following set of products:
- pork - 800 g;
- pork fat - 100 g;
- green beans - 150 g;
- bell pepper - 1 pc.;
- onion - 1 pc.;
- tomatoes - 2 pcs.;
- garlic - 2 cloves;
- carrots - 1 pc.;
- chili pepper - 1 pc.;
- vegetable oil, herbs, spices, salt.
Cooking method
You can cook pork lagman according to this recipe:
On a note! Lagman will look even more appetizing if you decorate it with fresh herbs.
How to cook lagman in a slow cooker?
The number of servings is 6.
Cooking time - 1 hour 10 minutes.
By preparing lagman in a slow cooker, you can save a little time. But the taste of the dish is no less refined.
Ingredients
You can cook lagman in a slow cooker from the following products:
- meat - 500 g;
- bell pepper - 3 pcs.;
- tomato paste (or juice from tomatoes) - 170 g;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- garlic - 3 cloves;
- potatoes - 3 pcs.;
- eggplant - 2 pcs.;
- vegetable oil - 1/3 cup;
- water - 1.5 cups;
- noodles;
- salt, spices, herbs, seasonings to taste.
Cooking method
You can cook lagman in a slow cooker as follows:
Recipe for a delicious lagman in Uzbek
The number of servings is 4.
Cooking time - 1 hour 20 minutes.
To cook a real Uzbek lagman, it is advisable to make the noodles yourself using the recipe described above.
Ingredients
For Uzbek lagman you will need the following:
- lamb - 300 g;
- bell pepper - 3 pcs.;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- tomatoes - 2 pcs.;
- garlic - 3 cloves;
- vegetable oil, salt, spices, herbs.
- Potatoes can be added if desired.
Cooking method
All! Now lagman can be served at the table.
Video recipes: how to cook the most delicious lagman soup at home
Video recipes will help you prepare a delicious lagman.
Bon appetit!Lagman- traditional and all favorite dish Uighur cuisine. It is very popular among the peoples inhabiting the territory of Kazakhstan, Kyrgyzstan, Uzbekistan and some provinces of China. It's thick, very hearty soup, for the preparation of which you need meat (preferably lamb), vegetables and thick, long noodles. For these purposes, you can even find special special lagman noodles in stores. After all, they make it by twisting the dough sausage like a children's jump rope.
The dish can be made both more liquid, like a soup, or like noodles with a tasty and rather complex filling. Many vegetables will work for it, such as beans, eggplant, carrots, bell peppers, as well as more standard onions. An important ingredient in the recipe is lasjean seasoning, which is made by mixing black and red peppers with garlic, and then pouring vegetable oil preheated to a boil. And of course without varied greenery and spices lagman will never do.
cooking options
Like any national dish, the lagman also has several fairly popular varieties. In addition, each cook will get it in his own way, even with the same components of the recipe. The composition always includes only a few components: Margelan radish, bell pepper and jamdo (a kind of green beans), the seasoning described above and Chinese cabbage. But carrots and potatoes are not all added. There are also species with tomatoes or tomato paste. In fact, the vegetable composition is changing, while the famous special noodles and good juicy lamb, Muslim peoples try not to eat pork, but it is allowed to cook from beef, as in our recipe.
The culinary pride of the Uyghur peoples is served in a special dish - kese, resembling large bowls, although in modern restaurants and cafe oriental cuisine more common and ordinary plates. However, the taste of this culinary masterpiece, which is difficult to call just a soup, it does not affect in any way!
There are many recipes for preparing this dish of oriental cuisine, and each hostess has her own secrets and subtleties of its preparation. Each has its own special recipe lagman. No matter how you cook lagman, it is always tasty and satisfying. Of course, it is impossible to cook this dish in the same way as it is served in the East, but if you try, it will be very similar. Before you cook lagman, let's look at its ingredients.
Ingredients with step by step photos:
Beef - 500 - 700g;
Onion - 2 - 3 pcs.;
White onion - 1 pc.;
Carrots - 2 pcs.;
Potatoes - 1 - 2 pcs. (medium size);
Sweet pepper - 1 pc.;
Fresh tomatoes - 1 - 2 pcs.;
Greens (parsley, dill, cilantro);
Tomato paste - 1 tbsp;
Salt;
Spices (pepper, zira);
Garlic - 3 - 4 cloves;
Vegetable oil - 50 - 10 ml;
Lagman noodles - 200 g.
Cooking:
Wash the meat, cut off the film and cut into small pieces.
Pour vegetable oil into a cauldron, wait for it to heat up well, and lay out the meat. When the beef starts to brown, add the onions. Fry until golden brown, pour about 1 cup of water and simmer over low heat with the lid closed.
While the meat is stewing, prepare the vegetables. Wash and peel potatoes, carrots, sweet peppers, tomatoes.
Cut carrots into strips or circles. I had a large carrot, so I cut it into half rings.
Potatoes mode in small cubes, sweet peppers - straws, fresh tomatoes - large cubes. Peel and finely chop the garlic (you can use a garlic maker) and herbs.
I did not add tomatoes and sweet peppers, I prefer these vegetables in fresh. Dilute tomato paste water.
When the meat is almost ready (in about an hour and a half), we put vegetables in a cauldron - first potatoes and carrots, a little later sweet peppers, tomatoes, pour everything with water and tomato. At the very end, add greens, garlic, and let it boil for a few minutes. Do not forget to salt and add spices. Cover with a lid and let it brew. Sometimes the question arises: how much water to add? It all depends on what kind of gravy you like - to have more vegetables and meat or with sauce. I add so that everything is covered with liquid, but no more.
While the meat and vegetables are infused, boil the noodles. There are special noodles for making lagman. If you don’t find one, it’s okay, you can cook it yourself or buy regular spaghetti.
Boil the noodles and put in a deep plate. Pour the sauce on top and lay out the meat and vegetables. Sprinkle with fresh herbs. You can submit! Do not forget to put both a spoon and a fork at once, lagman is eaten just like that.
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Lagman is a traditional Central Asian dish for which noodles are used. special kind and meat roast with sauce and a specific set of spices. Lagman is difficult to attribute to a certain category of dishes; it can act both as a soup and as a hot meat sauce. In this article, we will look at how to cook lagman at home using classic recipes and varieties that are characteristic of a particular area and tradition (Uzbek, Tajik, Dungan, Uighur).
In Uzbek, the name of the dish "chumza-lagmon" comes from the word "pull". This is explained by the fact that specially prepared homemade noodles are used for lagman, which, with the high skill of the culinary specialist, can be stretched up to 5 m in length. To achieve this result, the noodles are smeared with oil during cooking, dipped and crushed with water, and then stretched in length.
The preparation of lagman sauce has its own subtleties and requirements - firstly, it must give the dish a spicy accent, and secondly, it is a decoration of the dish. So, so that the lagman does not turn into ordinary noodles with meat, it is important to observe two conditions - cook the right noodles (preferably homemade) and pay special attention to the meat sauce.
Despite the importance of quality, the method of production of noodles for lagman, the main component of the dish is not the type of pasta, but meat gravy. For the sauce, a set of oriental spices is used, which traditionally includes cumin, coriander, star anise, black and red pepper, turmeric, and cumin.
Onion jusai and purple basil are of particular importance. Jusai attaches dish light garlic flavor and aroma. If it is not available, wild garlic leaves or garlic feathers are used instead. For lovers spicy cuisine lagman can be seasoned with crushed dill seeds, garlic with the addition of hot red pepper, mixing these spices to a paste-like state.
Lagman - a selection of products and utensils
IN classic version lagman is made from homemade noodles, but now there is no need to deal with this laborious process. There are many types of noodles on sale that are suitable for lagman. When choosing pasta for this dish, pay attention to wide Italian spaghetti. You can also purchase special noodles for lagman - long spiral-shaped pasta twisted into bundles. The main rule when buying noodles is to choose egg varieties from durum wheat.
Traditionally, lagman is made from beef or lamb. But this aspect is not fundamental, each hostess can choose the type of meat that her family and guests prefer. In addition to noodles and meat, you will need vegetables and spices. Most often, tomatoes, onions, carrots, bell peppers, eggplant, black radish are added to the lagman. Lagman is a very democratic dish. There are no strict requirements and principles for cutting meat and vegetables. In this matter, you can focus on your own preferences and convenience.
important role in cooking delicious lagman playing choice proper utensils. Most suitable look dishes - a real thick-walled cauldron, in which the dish is evenly heated and retains a maximum of flavor and useful qualities. If a cauldron is not available, you can take a pan with a thick (double) bottom and dense walls instead.
How to cook noodles for lagman
If you want to make lagman at home with homemade noodles, then get ready for the fact that you will have to make a lot of effort. But the result will not disappoint you and your loved ones. Factory-made pasta, even of the highest quality, cannot be compared with home-made noodles in taste.
Lagman noodles will have to be pulled out with your hands, so the dough should turn out to be elastic and viscous so that it does not tear or crack. One of the secrets of making such a dough is adding second-grade flour (durum) to the highest grade flour in a 1:1 ratio.
Ingredients:
- flour - 4 cups;
- egg - 3 pcs.;
- refined sunflower oil - 100 ml;
- salt - 0.5 teaspoon;
- a pinch of soda.
Cooking:
Crack the eggs into a deep bowl, add a pinch of salt and beat with a whisk until foamy. Add flour to the resulting foam and knead the dough and put it on the table, after sprinkling it with a thin layer of flour. Take a bowl in which it will be convenient to wet your hands, pour water into it, add a pinch of salt and soda to it. Pour vegetable oil into another bowl, you will need it for kneading the dough.
Knead the dough on the table, periodically wetting your hands in turn in water and oil. You need to knead the dough for a long time and carefully until it becomes elastic and stops sticking to your hands. After kneading, the dough should be covered with a towel and left for 10-15 minutes. After this time, divide the dough into small balls, about 20 pieces should be obtained from this volume.
Roll each ball into sausages and gradually stretch the dough into a thin long strip. The primary billet may have a thickness of 5-8 mm. To make the strip even thinner, grease your hands with oil and roll out the dough between your palms. Ready noodles on a plate or dish in one layer. After the first approach, the workpieces can be put in the refrigerator, after which you can repeat the procedure. Cooking thin noodles takes 4-5 minutes. If you get very thin strips, you can simply pour boiling water over them and drain it after 1-2 minutes. Having made the preparation of noodles, you can start preparing the meat sauce.
Classic Uzbek lagman
To prepare lagman according to a traditional Uzbek recipe, you will need a fairly large set of vegetables and spices. Thanks to the optimal selection of ingredients, this dish will delight you and your loved ones with great taste and spicy aroma.
Ingredients:
- noodles - 500 g;
- meat (lamb or beef) - 400-500 g;
- onion - 2 pcs. medium size;
- potatoes - 2 pcs.;
- carrots - 2 pcs.;
- turnip - 150 g;
- chili pepper - 2 pods;
- bell pepper - 1 pc.;
- tomatoes - 2 pcs.;
- green beans- 100 g;
- garlic - 2-3 cloves;
- vegetable oil;
- salt - to taste;
- greens (parsley, cilantro, rosemary, basil, dill) - to taste;
- black pepper and other spices - at will and taste.
Cooking:
The first stage is the preparation and processing of vegetables. Pour boiling water over the tomatoes and remove the skin from them, then cut into cubes. Cut the onion into thin half rings, grate the carrots or chop in a food processor. Clean the turnip and cut into small cubes. Remove the core and seeds from the bell pepper, cut it into thin strips. Peel the eggplant, remove the seeds and cut into cubes. Cut the bean pods into 2.5-3 cm pieces. Finely chop the garlic. Peel one chili pepper and cut into small thin slices. Set aside the second pod for later. Peel potatoes and cut into cubes. Cut the meat into strips or small cubes.
Pour vegetable oil into a cauldron or pan, heat it up and lay out the meat. Set a medium heat under the cauldron and fry the meat, stirring occasionally, until golden brown. Next, add the onion to the meat, it is fried until light golden brown. Next, add chopped potatoes, turnips, carrots and beans to the cauldron. Fry the vegetables a little, and pour water into the cauldron, stew the vegetables along with the meat.
When the vegetables are stewed, add tomatoes, garlic and the remaining hot pepper to them with a whole pod. Hold on fire for another 5 minutes and put sprigs of greenery, sweet pepper, spices, salt in a cauldron. After that, turn off the fire under the cauldron, cover it tightly with a lid and let it brew for 20 minutes. Boil the noodles separately, and only after bringing the meat sauce with vegetables to full readiness, you can combine the components. Some housewives prefer to store noodles and gravy separately.
Crimean Tatar lagman
Despite the fact that the principle of cooking lagman is preserved in different traditions, each nationality has introduced its own recipes into the recipe. culinary specialties. This also applies to a set of vegetables, and the composition of spices. The Crimean Tatar lagman differs little from classic recipe, but it has a distinctive taste and aroma.
Ingredients:
- noodles - 400 g;
- meat (preferably lamb pulp) - 400 g;
- potatoes - 350 g (2 large potatoes);
- carrots - 150 g;
- onion - 1 pc. medium size;
- eggplant - 150 g (1 piece of medium size);
- tomato paste - 30 g (or 2-3 fleshy tomatoes);
- green radish - 100 g;
- bell pepper - 150 g;
- vegetable oil and / or fat - 60 g;
- ground pepper, bay leaf - to taste;
- parsley, oregano - several branches each;
- salt, sugar - to taste.
Cooking:
First you need to prepare the vegetables. Wash and peel eggplants from seeds and peel, cut them into small cubes. Remove the stalk, core and seeds from the bell pepper, cut into thin strips. Peel and chop onions and carrots. Potatoes and radishes are also peeled and cut into cubes. If tomatoes are used, then they need to be poured over with boiling water, then rinsed immediately cold water. After this procedure, the skin from the tomatoes is removed very easily. Grate the peeled tomatoes on a fine grater.
Cut the meat into small pieces. Heat oil or fat in a cauldron, then put meat in it and fry until golden brown. After frying, pour the meat with water (it is better to use the broth) and simmer over low heat. All vegetables, except potatoes, separately fry in a pan in vegetable oil. Potatoes are first added to the meat and stewed until half cooked. Then fried vegetables are added to the cauldron and everything is stewed together over a small fire.
While the lagman comes, you need to peel the garlic and finely chop it. At the last stage, garlic, tomato puree or tomato paste is sent to the cauldron. Next, the dish should be salted and peppered to taste. Bay leaf and greens are added to the already prepared lagman. The noodles are prepared separately, combined with the rest of the ingredients only after the meat gravy with vegetables is fully cooked.
Chumza - Dungan lagman
This method of preparing lagman was traditionally used in teahouses. Distinctive feature of this recipe is a large cut of meat and a separate preparation hot sauce laza-chang. This is due to the fact that when cooking people in in large numbers there is a risk that the meat will quickly become tough. large pieces retain juiciness and softness longer. Meat gravy or waja is cooked more liquid. This recipe can also be used for family dinner and for large companies, increasing the number of incoming components accordingly.
Ingredients:
- meat (lamb on the bone) - 500 g;
- carrots - 2 pcs.;
- cabbage - 100 g;
- onion - 4 pcs.;
- tomatoes - 4 pcs.;
- bell pepper - 1 pc.;
- garlic - 7-8 cloves (1 medium head);
- bay leaf - 1-2 leaves;
- ground black pepper - 1 tsp. spoon;
- vegetable oil - 50-70 ml;
- fat tail fat- 50 g;
- cilantro - 1 cup (finely chopped);
- hot pepper - 1 pod;
- spices (star anise, coriander, zira) - to taste;
- salt - to taste.
Cooking:
meat cut large pieces, leaving on the bone, and fry in fat tail fat until golden brown. Cut the onion into thin rings or half rings and add to the meat. Fry until golden brown. Cut carrots into thin shavings (you can use a grater for Korean carrots). Peel the sweet pepper from the core and chop into thin slices.
Tomatoes, if necessary, peel and cut into cubes, sprinkle them with sugar. Add them to the meat and continue to fry them together over low heat. Don't forget to stir occasionally. When the tomatoes let the juice into the roast, add carrots, sweet peppers, cabbage, and then spices and salt. Separately boil the noodles. Pour the prepared broth or water from the noodles into the meat with vegetables so that the water covers the contents by 2-3 cm. Put a whole pod of bitter pepper into the roast and leave to simmer over very low heat for 40 minutes.
After 25-30 minutes from the start of cooking, add star anise to the cauldron. Ready meat sauce should be allowed to brew under a closed lid for 15 minutes. At this time, you can start preparing laza-chang sauce. Grind a few cloves of garlic with a pinch of coriander, add a pinch of black pepper and mix the spices well. In a small frying pan, hold the spices on low heat for 3-4 minutes, then add three tablespoons of noodle broth to the sauce, salt, add half a tablespoon wine vinegar. The sauce must be stored in a tightly closed jar, otherwise it will quickly lose its flavor. Pour noodles before serving meat sauce adding plenty of broth. The sauce is served in a separate bowl.
Chicken Lagman
Chicken meat is not used in traditional oriental recipes lagman. However, for modern housewives, this type of meat is often the most affordable and always at hand, so you can adapt this dish to your requirements. The basic principles of cooking remain unchanged - noodles and meat sauce with vegetables are prepared separately. To give a more spicy and rich taste, this recipe uses adjika and olive oil.
Ingredients:
- chicken fillet - 800 g;
- noodles - 250-300 g;
- tomatoes - 2 pcs.;
- onions - 2 pcs.;
- carrots - 2 pcs.;
- adjika - 1 tbsp. spoon;
- tomato paste - 2 table. spoons;
- olive oil - 2-3 table. spoons;
- pepper - 10 peas;
- salt, herbs and red ground pepper - to taste.
Cooking:
You can take any chicken meat - fillet pulp or with a bone. Cut the chicken into small pieces. Onions - half rings. Carrots - cubes. Remove the skin from the tomato and cut into small pieces. Pour olive oil into a cauldron and heat it up, add meat and fry it until golden brown. Add the onion to the meat, mix and fry for 10 minutes, stirring constantly. Next, send carrots, tomatoes, tomato paste, adjika, red ground pepper and peas to the cauldron. Mix all the ingredients well and simmer for 20 minutes over low heat under a closed lid.
While the meat and vegetables are stewing, boil the noodles. Arrange cooked noodles on plates and place on top. meat stew. Decorate the dish with sprigs of herbs to your liking.
The most time-consuming process in the preparation of lagman is kneading the dough for noodles. This requires skill and strength. In the process of kneading, experienced lagmans not only knead the dough with their hands, but also stretch it, tap it on the table, pinch it, twist it into a tourniquet. By repeating these manipulations many times, you can achieve excellent elasticity and ductility for the subsequent dressing of noodles.
Whatever recipe and type of meat you choose, remember that the meat is first fried on its own, then stewed in oil or fat with vegetables. And only after that you can add broth or water from the noodles to the roast. Spices and herbs in meat sauce added at the last stage of preparation.
Lagman is noodles seasoned with meat and vegetables. Very popular dish among the peoples Central Asia and southern Siberia.
I don't know a country that doesn't eat noodles. And each has its own noodles. For example, Korean -kuksu, they do with it. Chinese - udon. And Italian pasta(spaghetti), in what forms you just won’t meet: and with, and, and delicious. And many other types of noodles, in other countries.
And, of course, soups. Noodle soups are a separate issue. I ate everything. Maybe with rare exceptions. The Chinese also cook very often, only they have their own noodles and not necessarily from flour. In general, we realized that noodles occupy a lot of space in the menu of mankind, and in the lagman its place is the main thing.
How to cook lagman at home - a step by step recipe with a photo
Cooking noodles for lagman is a rather time-consuming task. But since we will cook a simple lagman today, it’s a little easier for us. We will not cook our own noodles, we will take first-class Italian noodles in the shop.
Some will say that this is not a real lagman, but it is not. Lagman is real, but not quite classic. The time is now such that everything needs to be done quickly, quickly. Here we are also speeding up.
Menu:
Lagman - a simple recipe
Ingredients:
- Beef meat - 700 g.
- Fat tail fat 70-100 g.
- Vegetable oil
- Onion
- Carrots - 1-2 pcs.
- Sweet bell pepper
- Eggplant
- Chinese cabbage
- Celery
- Zira - 1.5 tsp
- Garlic
- cilantro
- Tomatoes are fresh or if it is not in season, then you can take canned ones in own juice
- Soy sauce
- Noodles
Cooking:
Lagman does not require any special set of vegetables. Usually use what is at hand. I do not specify the number of vegetables. Well, except perhaps carrots, so that you don’t shift, otherwise the dish can sweeten it. And so, take more of those that you have and that you love.
1. Pour a little vegetable oil into a thick-walled pan or cauldron, heat it up, meanwhile cut the lamb tail fat and send it to the cauldron to vegetable oil. We stir constantly.
2. Gradually, the fat melted, mixed with butter. We take out the rinds. We got a fragrant base for frying.
Now let's start cooking the meat.
3. Put the meat into the hot fat, cut into cubes of about one and a half to two centimeters.
We will cook Lagman on the highest fire, stirring occasionally and only occasionally reducing it a little.
In a few minutes the meat was fried on all sides. But of course, it's not completely finished yet.
4. Cut the onion into half rings and send it to the meat. Turn down the fire a little. We do between the largest and medium. We mix everything from time to time.
5. We bring the onion to softness. We cut vegetables.
6. Cut the carrots into cubes, Green pepper cut into straws. We send carrots to meat.
7. Peeled turnips are also cut into cubes and sent for carrots.
8. Cut the eggplant into small cubes and add to the meat and other vegetables.
9. Pour zira to the meat, about 1.5 tsp. Don't forget to mix.
Zira is dried seeds spicy herb cumin
10. Now add chopped green pepper.
11. Add chopped celery and chinese cabbage. Mix everything again.
12. green beans sent to the common cauldron. We have it frozen, but it will instantly melt in a cauldron. So you can not defrost if you have frozen too. We interfere again.
13. Add garlic, about 3-4 cloves cut into 2-3 pieces. You can add more if you like. Salt and mix.
14, Take a bunch of cilantro, kitchen string and tie a bunch just above the roots. Cut off the roots and set aside. They will still be useful to us. Finely chop the cilantro.
15. In the cauldron, add chopped fresh tomatoes or canned in their own juice, a little.
16. We also send a connected bunch of cilantro roots there. We mix everything well.
17. Well, all the dressing ingredients are in the pan.
18. Add boiling water to cover all vegetables with meat. This is our gas station. The main dish is noodles. So see for yourself what consistency you want the dressing to have.
19. Everything was mixed. Now try our salt dressing. Taste the readiness of the meat.
20. The meat is ready, a little salt is not enough. Add some salt instead soy sauce, a couple of teaspoons.
Everything is almost ready.
last strokes
21. Cut the hot red pepper into strips and add to the dressing. Add to taste, taking into account the taste of the people who will be at the table. If there are children hot pepper better not to add. In general, taste. By the way, peppers can be added earlier, along with tomatoes. But keep in mind, the longer the pepper is stewed, the spicier the dish will be.
22. Close the lid and turn off the stove after a minute. Please note that if you have an electric stove, it will still heat for 7-10 minutes. Therefore, it is better to remove the cauldron (pan) from the stove.
As I already said, lagman is still noodles with seasoning from vegetables and meat, and not meat with noodles. But since we have a simple lagman, we will not cook noodles ourselves. We will boil the bought good, preferably Italian, noodles, according to the instructions on the pack.
23. We put the noodles in a bowl or deep plate and put our dressing on the noodles. Sprinkle with chopped cilantro and serve with vegetables and herbs.
Well, look what a beauty. And the aroma. We pounce.
Bon appetit!
Video - how to make noodles for lagman
