Lagman lamb with homemade noodles. Dish of oriental cuisine

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 have been preparing lagman for many centuries. Central Asia and the Middle East. 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 ingredients. 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 is different 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.

My subscribers and admirers of the site write me kind and grateful words for the recipes. But at the same time, some make a reservation, they say, the recipes are wonderful, but so “long”. Either the dough for dishes needs to be prepared in advance, and even kept overnight in the refrigerator, then the broths should be cooked for many hours, following a strict sequence, what to mix with, or when what seasoning or spice needs to be added.

But the whole point is that the mission of my site is to tell how you can cook deliciously at home, and being an ordinary person (not a Chef)!

Let's remember how our ancestors cooked! The same potato or porridge from a cast-iron, or rich soup, which languished in the oven for a long time. Oh, such an unforgettable taste! There is no way to cook ordinary "millet" on a modern stove or in a slow cooker, like from a grandmother's stove.

Or here's another example: Italian Chef Enrique Cerea, chef of the restaurant Da Vittorio with three Michelin stars gave a master class in cooking Italian ravioli. So, for this recipe, he cooked beef hoof broth for 5 (!) hours, in which ravioli were then boiled (the broth for the master class was prepared in advance).

So, my friends, "long-term" recipes are a guarantee delicious meals! I only have fast appetizers and salads.

Today I will tell you how to cook Asian lamb Lagman. This dish can be both the first and the second. If we add broth, then it will already be soup. As in our case.

By the way, this time the task is simplified! I don't cook pull-out homemade noodles, and this is required in Uzbek recipes. Noodles in this recipe are an important, but still secondary component. Therefore, we will completely manage with ready-made Japanese wheat udon noodles. light color. It seems to me that it does not distract with its taste from the main component of the lagman ─ vegetables in gravy.

And she has a very comfortable fit. Scrupulous Japanese are accustomed to think through everything to the smallest detail and, of course, try to save their own and other people's time. Inside the package, you will find noodles already tied up into equal portions. The number of servings will depend on the weight of the package. The standard package is 300 g. And it contains just the 4 servings necessary for my recipe.

Perfect for a lagman! Noodles for him are prepared immediately before use, and they cannot be stored in ready soup. The gravy can be stored, but it is better to cook the noodles fresh. Moreover, it only takes 5-7 minutes to cook.

To prepare Lagman, we need the following ingredients for 4 servings:

Lamb saddle on the bone ─ 500 g.
Udon noodles ─ 300g or 4 servings
Large carrots ─ 1 pc.
Red onion ─ 2 pcs.
Potatoes ─ 4 pcs. medium tubers
Bulgarian sweet pepper ─ 2 pcs.
Hot pepper - half or whole pod
Garlic ─ 5-6 cloves
Tomatoes ─ 2 pcs. large or 4 pcs. medium

Vegetable oil for frying ─ 50 ml.

Spices:
Red barberry or sumac ─ 1 teaspoon
Zira - 1 teaspoon
Ground cardamom ─ ½ teaspoon
Ground nutmeg─ ¼ teaspoon
Bay leaf ─ 2-3 pcs.
Sugar ─ 1 teaspoon

Ground black pepper a couple of pinches

Greenery:

Cilantro, celery leaves, wild garlic stalks (in season)

So that the lagman does not look like regular soup with noodles, you need to perform the technology thoroughly. Everything is important here: the sequence, the set of spices, and the size of the chopped vegetables.

It is worth saying that my recipe for cooking lamb lagman is different from the traditional one. Uzbek lagman in Uighur. Firstly, I do not add radish to it, green beans, vinegar. I do not cook it in a cauldron and do not use pieces of fried meat.

First step

First, I cook a rich broth from pieces of lamb saddle on the bone.

The broth needs to be cooked for a long time, for 3-4 hours with the addition of bay leaf in a 3 liter saucepan.

Salt should be 10 minutes before the end of cooking.

At the exit, the broth should turn out to be slightly cloudy, but light enough.

Second step

Ready meat must be separated from the bone. And we will add pieces of meat already to the vegetable gravy.

Third step

To prepare the gravy in a saucepan or saucepan, you need to fry the red onion in vegetable oil. Fry not for long, only until the moment when the onion becomes slightly transparent.

Now you need to add carrot slices to the onion. A prerequisite ─ the pieces must be large. If you are using large carrots, cut them into 4 pieces and then cut those pieces into halves. You will get 8 pieces of carrots. With potatoes, the same operation ─1 tuber cut in half. From 4 tubers, 8 pieces of potatoes will come out.

Sweet bell pepper can be cut into strips. Ideally, if you use one red and the other green.

Put all the vegetables in a saucepan, add the pieces boiled meat And hot peppers. (Those who like it spicy can use a whole one. I add a half). And pour the broth so that it covers the contents of the dish completely.

Cook covered over medium heat for 20 minutes.

Fourth step

The final touch for preparing gravy for lagman. Cut the tomatoes into cubes, chop the garlic cloves. Add to the gravy and add spices: barberry or sumac, cardamom, nutmeg, cumin, black ground pepper and sugar. Let's taste it. If necessary, lightly salt.

Cover with a lid and simmer for another 15 minutes.

Add cilantro and celery greens to the finished gravy (ramson stalks are in season).

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 onion, dill - several branches.

For the preparation of the Uzbek lagman, sheep meat is mainly used. This is not surprising, since sheep are a common livestock in Central Asia. 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 high quality ready-made pasta - 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 will need onion, 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 replace 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 to the broth.

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. Pasta distribute in 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.

This dish has a fabulous story. So, according to legend, three eastern wanderers, having gathered in the evening for the night by the fire, put into a common cauldron what everyone had: meat, flour and vegetables. The result was hearty treat, which entered cooking under the name "lagman".

How to cook this lamb dish according to a classic or simplified recipe in a cauldron or slow cooker is described below. So every housewife, having absolutely any level of culinary knowledge, will find a recipe that is feasible for her and will be able to please her tired “traveler” who has returned from work.

Step by step recipe cooking

Ingredients	Quantity
water -	2000 ml
lamb -	600 g
potatoes -	400-520 g
onion -	300 g
sweet bell pepper -	160-200 g
fresh tomatoes -	200 g
carrots -	150 g
daikon or radish	100 g
garlic -	16 g
tomato paste -	50 g
paprika -	10 g
turmeric -	10 g
ground chili -	5 g (or to taste)
fenugreek (shambhala) -	10 seeds
wheat flour -	1000 g
eggs -	5 pieces.
table salt -	taste
Cooking time: 150 minutes	Calories per 100 grams: 165 kcal

There are more than a hundred lagman recipes, but no matter how varied the ingredients are, the basis of the dish remains the same: meat, vegetables and homemade lagman noodles.

In the historical homeland of lagman, it is prepared from lamb, so we can say that those who have not tried lamb lagman do not know what it is at all. You can learn the taste of a true lagman by preparing it at home, guided by a detailed recipe.

Recipe for lamb lagman step by step:

Lagman starts with noodles. For her, beat eggs into a bowl with flour sifted through a fine sieve, salt on top and from the contents, adding just a few drops of water, knead a dense dough, like dumplings;
To prevent the dough from becoming weathered, it is wrapped with a film or placed in a pack. In this form, it should lie down for 30 minutes;
After the noodle dough, it's time for the lamb and sauce. Wash the meat, blot with a paper towel, cut into medium-sized pieces and put in a cauldron or pan with a thick bottom;
Onion (it is better to take more) chop into half rings and send to the lamb. Add spices (paprika, chili, turmeric and fenugreek) and tomato paste, add water and put on the stove to boil. In a boiling cauldron, lamb should spend about an hour until it is fully cooked;
All vegetables must be washed, if necessary, peeled and seeds, then chopped large pieces. When the meat will lay out the past preliminary training Season the vegetables with salt and add enough water to cover them completely. After that, the sauce should be stirred as little as possible (which is why a saucepan with a thick bottom is needed), so the vegetables will not turn into a shapeless porridge in the future;
Divide the dough for noodles, which has already had time to rest, into three equal parts. Roll each piece into the thinnest cake. To do this correctly, you can roll out the dough on a linen towel. The cake will be the right thickness when the towel pattern is visible;
Sprinkle the dough cake lightly (one might even say, powder it) with flour, roll it up and cut into narrow ribbons of noodles, which should be boiled in salted water;
Arrange the noodles on plates, and put the pieces of meat, vegetables on it and generously pour over the sauce. Be sure to serve hot.

Simplified version

Making stretched or rolled noodles requires a lot of effort and work, and it can be difficult for a novice cook to cope with such a task.

Just do not get upset ahead of time in this regard and put an end to your culinary abilities.

Skill and the ability to cook homemade noodles will come with experience, but for now you can practice cooking a simplified version of lamb lagman with noodles from the store.

To cook lagman according to a lightweight recipe for novice cooks, you must have in the kitchen:

500 g lamb;
500 g noodles (or spaghetti);
1500 ml of drinking water;
75 g onions;
300 g eggplant;
75 g carrots;
160 g of sweet pepper;
50 g fresh hot pepper;
360 g fresh tomatoes;
260-420 g potatoes;
30 g of greens;
10 g of garlic;
salt and traditional spices and spices to taste.

Cooking according to this simplified recipe, the hostess will spend about an hour and a half in the kitchen.

The calorie content of the dish is 89.7 kcal / 100 g.

How to cook a simplified lamb lagman at home:

Fry the meat prepared and cut into medium pieces in a cauldron. Since lamb is usually a rather fatty type of meat, no additional oil is needed;
Wash all vegetables, peel and cut into small and large pieces (circles, slices, cubes, etc.);
Add vegetables to the fried meat in turn and fry. First, onions, carrots, peppers (hot and sweet), eggplant. After them, chopped tomatoes, now you need to cover the cauldron with a lid and let the vegetables stew for 5-10 minutes;
Then add water, and after it boils, put potato slices in a cauldron (or pan). Bring the sauce to the readiness of all ingredients, a few minutes before the end of cooking, add salt, garlic, spices and herbs;
Boil noodles or spaghetti according to package instructions, arrange on plates and pour over lamb and vegetable sauce.

Read how to cook - to make the meat tender and juicy, you need to know a few secrets.

Read how to cook juicy minced turkey cutlets - read how to cook.

Take note tender dough for pies without yeast. This is a great base for pies, pizza and other baked goods.

Cooking lamb lagman in a slow cooker

A successful lagman is 50% properly prepared sauce, and the remaining 50% is delicious noodles. If you can cheat with noodles and buy it in a store, then you will have to work hard on the sauce, although if there is a multicooker assistant in the kitchen, then this part of the dish becomes not so difficult.

To prepare this Uzbek food in a modern gadget you will need:

500 g of fatty lamb tenderloin;
200 g homemade or store-bought noodles;
390 g of potato tubers;
80 g of bell pepper;
100 g of onions;
120 g carrots;
100 g radish;
1000 ml of water for the sauce;
30 g of tomato paste;
15 g of garlic;
30 g of dill or parsley for serving;
salt and spices to taste.

It will take about 2 hours to prepare the sauce in a slow cooker and boil the noodles.

The calorie content of this version of the dish, calculated per 100 g, will be 86.0 kcal.

Work algorithm:

In a multi-pot, using the "Frying" or "Baking" option, fry the lamb pieces until a beautiful golden color;
After frying the meat in a slow cooker, put the chopped radish, carrots and onions. Mix everything thoroughly and fry for another 10-15 minutes;
At the next stage, bell peppers and potatoes are sent to the multi-pan. tomato paste dilute in water and pour over vegetables and meat. Close the lid of the multicooker and turn on the “Extinguishing” program for 1.5 hours (90 minutes);
10 minutes before the end of the process, add garlic, spices and salt;
Boil noodles in salted water home cooking or purchased in a store;
Arrange the finished noodles on plates, and on top of it, meat and vegetables with sauce from the multi-pan. When sending a plate to the dining table, you need to remember to sprinkle it with chopped herbs.

For cooking lagman, it is better to choose fresh young lamb. It can be tenderloin with layers of fat or ribs.

As for vegetables, you should not limit yourself here, you can use absolutely everything that will be in the kitchen. In addition to potatoes, carrots, peppers and onions, it can be eggplant, zucchini, radish, daikon, cabbage, squash, fresh tomatoes And so on.

Another incredibly important element of the sauce is spices. They should be given special attention. Can be used ready mixes spices and spices (for example, suneli hops) or individual spices (paprika, cucurma, cardamom, cumin, fenugreek, chili pepper and black ground). Do not forget about garlic and adjika, which will become the perfect complement to other ingredients.

Noodles, whether homemade or store-bought, must not be overcooked. Otherwise appearance and the taste of the dish will be irrevocably spoiled.

Freshly chopped greens (kanza, dill, dzhusai or parsley) will add an abundance of flavor to the lamb lagman and make its serving more appetizing.

5 10 ratings

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 lamb cut into small cubes and fry it until golden brown on a strong fire.

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

Lubricate 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 allows you to pull out noodles longer than one meter without any problems. 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 the resulting meat and vegetable stew, add a little gravy, sprinkle with chopped herbs. Bon appetit!

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