Lagman is incredibly tasty and fragrant dish Central Asian cuisine, which consists of stewed vegetables and meat with the addition of noodles. Lagman is usually made from lamb or beef at home, but there are also pork or chicken options.
Today we will prepare a simple lagman recipe at home, in which you do not need to make noodles yourself. There is not always time for this, so purchased noodles will come to the rescue.
The dish turns out so tasty, spicy and satisfying that I simply have to tell you how to cook lagman at home. So, to business!
Ingredients:
- 400 gr. noodles for lagman
- 500 gr. beef
- 3 potatoes
- 2 carrots
- 2 onions
- 1 large tomato
- 0.5 yellow and red bell peppers
- 2 garlic cloves
- 75 ml sunflower oil
- salt to taste
- 0.5 tsp ground coriander
- 0.5 tsp ground black pepper
- 0.5 tsp ground paprika
How to cook lagman at home:
Wash the fillet, dry with napkins. Cut the meat into small cubes.
Pour odorless vegetable oil into a deep frying pan. Put the pan on the fire and let it get very hot. Then put the chopped beef in it. Stirring, fry it until half cooked.
In the meantime, prepare the vegetables. Peel the onions and cut into thin half rings. Cut the stalk from the tomato, chop it into quarter rings. Sweet pepper (I used half red and yellow) cut into strips.
When the meat is fried until half cooked, add onion and tomato to it, as required by the homemade beef lagman recipe. Stir and simmer the ingredients under the lid for 10 minutes.
Wash carrots and potatoes, peel, cut into medium-sized pieces.
Throw in after 10 minutes bell pepper, carrots and potatoes in a pan to the rest of the ingredients. Add the garlic passed through the press.
Salt to taste, add ground coriander, paprika and black pepper for flavor and spiciness.
Pour in 750 ml of purified water. Cover the pan with a lid and simmer until the meat and vegetables are tender, about 30 minutes.
At the end of cooking, add finely chopped greens - dill, parsley or cilantro, as required by the lagman recipe at home.
10 minutes before the dish is ready, boil the noodles until cooked. So that it does not stick together, we will cook it in in large numbers salted water with a few drops vegetable oil. Throw the finished noodles into a colander.
Good afternoon friends! Today our theme is Eastern cuisine, we will cook - lagman at home. This is a popular, national Central Asian dish. Lagman is prepared from meat, various vegetables, spices, seasonings and noodles.
Lagman in Russia can be called meat sauce. In the East, noodles are always prepared for lagman in a special way manually or using a special noodle cutter at home. Today we will definitely try to cook such noodles ourselves, it will be an interesting and exciting process.
There are a lot of recipes for making lagman. It could be noodles with gravy and big amount vegetables. You can cook soup with a large amount of broth. The East is very fond of spicy, burning food. As a seasoning, a mixture of bitter, red, ground pepper with garlic is added, and all this is poured with boiling vegetable oil and insisted. Add herbs and spices.
Of the vegetables that I list, you can always find the option that suits you. These are common green beans, onions, allspice (also called zhusai, it has an onion-garlic taste), green radish, carrots, sweet and green hot peppers, potatoes, eggplant, tomatoes. Haven't cooked it yet, but already delicious.
How to cook a classic lagman
Lagman is noodles cooked in a special way manually or using a special noodle cutter at home with thick sauce from meat and vegetables.
It is not difficult to prepare such a lagman. For its preparation, deep dishes with thick walls are needed. It can be a cauldron or any cast-iron utensils. The dish that is cooked in such dishes does not burn, evenly warms up and cooks quickly. I like to cook in a cauldron, the meat is perfectly fried in it and does not burn. Moisture can be quickly evaporated from vegetables.
Sauce Ingredients:
- meat (not fatty beef or lamb) - 500 gr
- garlic - 4-5 cloves
- carrots -3 pcs
- potatoes - 3 pcs
- green radish - 1 piece small
- bell pepper - 1 pc.
- cabbage -250 grams
- tomatoes -3 pcs
- water or broth - 0.5 l
- Bay leaf- 2 pcs
- A mixture of peppercorns - 6-7 peas
- seasonings (dry Asian) - to taste
- greens (parsley, dill, basil, etc.) - to taste
For noodles:
- Flour - 300 g.
- Egg - 1 pc.
- Water - 120 ml.
- Salt - 0.5 tsp
- Vegetable oil
Sauce preparation:
For frying vegetables and meat, we prepare a fragrant base of lamb fat tail fat.
We heat the cauldron, add a little vegetable oil and fat tail fat. We mix everything.
We melt the fat. When the fat has melted, take out the cracklings and mix. Our base is ready for frying.
First of all, cut the onion into half rings and fry it until golden brown.
Cut the meat into nice thin slices. It is better to cut the meat across the fibers, so it fries much faster.
Add the meat to the cauldron to the onion and fry without adding salt until golden brown on medium fire.
Cut the carrots into circles, cubes or sticks of the same size. Cut the way you like. I cut into cubes.
We put carrots to the meat and mix everything well so that it does not burn. Do not close the pot with a lid.
We cut the radish and potatoes into cubes and send them to the cauldron after the carrots and continue to simmer.
Now add pepper, cabbage, chopped garlic, pour zira 1 teaspoon, mix everything and cook the tomatoes. We need tomato juice for spiciness and pouring our vegetables with meat. This is the flavor combination we get.
We make cuts on the tomatoes, pour them with boiling water and leave for 3-4 minutes.
Then remove the skin, cut as you like.
Add tomatoes to the bulk, salt, pepper, add spices, like spicy, add more garlic and continue to simmer for another 15 minutes until cooked with the lid closed. If desired, you can add broth or water.
If your meat was fatty, add dry Asian seasonings. This will give your lagman more taste, sharpness and piquancy. At the end of cooking, add hot red pepper to taste and herbs. If you add hot pepper earlier and it will be stewed longer, the dish will be sharper.
Our lagman sauce is ready.
We put the noodles in plates, pour vegetable sauce with meat, sprinkle with herbs on top.
How to cook noodles for lagman. Video
Lagman noodles deserve special attention. Be patient and prepare this wonderful recipe noodles to get an exquisite and tasty dish.
I have prepared a video review for you on how to cook lagman noodles with detailed description picture recipes.
Bon appetit!
Step-by-step recipe for lagman in Uzbek at home
Today we will cook Uzbek lagman, this is one of the most delicious and popular lagman. Lagman is noodles and vegetable sauce with meat. Uzbeks do not buy noodles in the store, they cook it only themselves. In Uzbekistan, a dish made from spaghetti bought in a store is not considered a lagman.
Ingredients:
- meat (not fatty beef or lamb) - 600 g.
- carrots - 2 pcs.
- vegetable oil - 200 ml.
- onion - 2 pcs.
- salt - 1.5 tsp
- black ground pepper- 1 tsp
- eggplant - 1 pc.
- potatoes - 4 pcs.
- tomatoes - 2 pcs.
- tomato paste- 2 tablespoons
- bell pepper - 1.5 pcs.
- hot pepper - 1 pc.
- zira - 1.5 tsp
- garlic - 3-5 cloves
- dill, cilantro, parsley
For noodles:
- Flour - 800 g.
- Egg - 1 pc.
- Water - 1.5 cups
- Salt - 1 tsp
- Vegetable oil
Cooking:
Let's start the Uzbek lagman with the preparation of the dough.
1. Pour 1.5 cups of water into a deep container. We collect salt in a fist and pour it into the water. Add one egg white and mix. Gradually pour flour into a separate bowl, add water with an egg to the flour and immediately begin to knead this mixture with your hands. We knead the tight dough, knead it with fists and knead it on the table.2. Ready dough clean up in plastic bag and let it rest for about 1 hour.
3. While the dough is resting, prepare the vegetable sauce with meat.
4. We wash the meat pulp, let the water drain.
Cut the meat into small pieces across the grain. With this cutting, the meat cooks much faster.
5. We heat the cauldron on the stove. If there is no cauldron, you can use any deep thick-walled or cast-iron dishes.
6. Cut the vegetables for the sauce. When the vegetables are cut in the same size and shape, then the dish looks more attractive. First of all, we will fry the onion, cut it into pieces. Two heads will suffice.
7. Cut the carrots in the same way into cubes.
8. Pour 100-150 ml of vegetable oil into a heated cauldron. Let the oil warm up well.
9. Put the onion in a cauldron with heated oil, let it fry a little and add the meat.
So that the spray does not fly in different directions, we first of all lay the bow in the cauldron.
10. Add salt and ground black pepper to the meat with onions. Let it cook, stirring occasionally. In a cauldron, neither vegetables nor meat burn due to the even distribution of heat.
11. Add carrots to the meat with onions and leave to fry again, constantly stirring this mass.
12. The next stage of slicing vegetables is eggplant. We cut off their tail and cut into cubes.
13. Add eggplant to the cauldron to the total mass, mix everything well and continue frying for another 5 minutes.
14. Cut potatoes like all vegetables small cubes and add to the pot.
Any dish looks attractive and tasty when the vegetables are cut in the same size and shape.
Such a variety of vegetables in the dish will give it brightness and satiety.
15. We mix all the vegetables eggplant, carrots, potatoes well and strive to cook the dish so that the pieces of vegetables retain their shape.
16. Cut the tomatoes into small cubes, after cutting out the stem
17. Sliced tomatoes are sent to the cauldron. They secrete juice and vegetables begin to stew at this stage. We mix all this beautiful mass and close the cauldron with a lid.
18. Pour vegetable oil into a preheated pan, 2 tablespoons of tomato paste for sautéing. We pass it for 2-3 minutes.
19. We spread the sautéed tomato paste to the meat with vegetables and stir vigorously. Our sauce takes on a reddish color and colors the vegetables. When the tomato paste is added, add some water or broth and stir the vegetables so that they do not burn.
20. Pour vegetables hot water or broth so much that the water covers only vegetables and no more. To get a liquid second dish. Stir, close the lid and leave to simmer. When boiling, reduce the fire to a minimum.
21. Cut the colored bell pepper into strips and put in a cauldron.
If you want to surprise with culinary skills, we advise you to cook lagman at home. It's simple but crazy hearty meal came to us from Asian countries. Cooking lagman at home is easy, just have necessary ingredients, the main of which is special noodles. You can buy noodles in specialized stores that sell products for cooking Asian dishes. Although you can use regular spaghetti.
We are sure that your family will be happy with this dish. We will look at a few of the most best recipes and tell you how to cook delicious lagman at home step by step.
Lagman classic
Today we will look at the most universal recipe lagman at home. Even the most inexperienced hostess will be able to prepare a dish according to the recommendations.
You will need:
- 350 grams chicken meat;
- one package of spaghetti;
- potatoes in the amount of four pieces;
- onion - three heads;
- two medium-sized tomatoes;
- carrots - one piece;
- two sweet peppers;
- a small package of tomato paste (about 60 grams);
- vegetable oil;
- herbs, spices, salt to taste;
- a few cloves of garlic.
How to cook:
- Boil the noodles in salted water.
- In a deep frying pan, fry the onion, meat, carrots and tomato paste in vegetable oil.
- Next, chop the pepper and garlic and send everything to fry the meat. Then add chopped tomatoes and herbs.
- Cut potatoes into small cubes. Add two cups of water to the pan and add the potatoes.
- Stew meat with potatoes and vegetables over low heat for 20 minutes under a lid.
- Add spices to make the sauce more aromatic. Lagman chicken at home is ready!
Lagman from pork in a slow cooker
The pork lagman recipe at home is different in that the dish with meat can be cooked in a regular slow cooker.
For this recipe you need:
- a kilogram of pork, maybe a little less;
- one bell pepper;
- two carrots;
- onion head;
- three to four small tomatoes;
- vegetable oil;
- about four potatoes;
- three cloves of garlic;
- two glasses of water;
- coriander, paprika and other spices by eye;
- special noodles - half a kilo.
To prepare the dish you need:
- beef - 400 gr;
- one carrot;
- eggplant - 200 gr;
- tomato paste - 100 gr;
- radish - 100 gr;
- parsley, bay leaf to taste;
- noodles - 300 gr;
- vegetable oil;
- broth - 2 liters;
- spices.
How to cook:
- Cooking lagman at home does not take much time. First you need to cut the meat into small pieces, and then fry it until golden brown in the "duck house", where the lagman will be prepared. Add water and simmer until done.
- Cut vegetables (eggplant, radish and carrots into cubes). Fry vegetables, except potatoes, in a pan with oil.
- Add vegetables and potatoes to the meat and season with broth. Next add spices and herbs.
- The noodles must be cooked separately. And before serving, pour over the prepared dish.
As you can see, cooking lagman at home is within the power of every person. You can cook this dish on the stove or use a slow cooker. In any case, you will be satisfied with the result. Lagman is perfect for lunch and dinner. If you prefer more diet food, then lagman can be prepared on the basis of turkey or rabbit meat.
Lagman classic - tasty, thick and very hearty soup from noodles with gravy. The recipe for lagman gravy is simple: in fact, it is meat with vegetables. The composition of the lagman may vary, but the basis will always be thin and flat noodles. On our site the most delicious selection lagman recipes, choose the one you like and cook with pleasure.
Uzbek beef lagman
You will need:
- 500 g beef,
- 200 g green beans,
- 3-4 tomatoes
- 2 bell peppers (red and green)
- onions and cloves of garlic,
- spinach,
- vegetable oil,
- spices,
- salt,
- water or broth.
How to cook Uzbek lagman:
Finely chop into cubes Bell pepper, tomatoes and onions, rub the garlic on a grater. Coarsely chop the meat, fry it in a frying pan in oil until browned. Pour in water and simmer until soft, add onion, fry for 5 minutes.
Put the tomatoes, fry the same amount. Add bell peppers and garlic to vegetables, fry for another 5 minutes. Throw washed green beans and spinach, salt. Season with spices, mix. Reduce the heat and simmer under the lid for 15-20 minutes, adding broth or water and adjusting the desired consistency.
Boil the noodles separately, dry. Serve lagman in Uzbek as follows: put noodles on a plate, pour gravy from meat and vegetables, put another layer of noodles, gravy again, sprinkle with herbs on top, sprinkle with vinegar. Serve the lasagne separately.
Zira, paprika, coriander, black pepper are considered traditional spices for the classic lagman, star anise can also be added.
You can cook lagman with pork, but it will resemble original version the dishes are quite remote - as far as the tastes of lamb and pork are from each other.
Lamb lagman recipe with potatoes
Required for cooking:
- Lamb - 700-800g.,
- Margelan radish - 2 medium pieces,
- Turnip - 2 medium pieces,
- Potato - 5 small
- Carrots - 2 medium pieces,
- Onion - 2 pcs.,
- Bulgarian pepper - 1,
- tomato paste-4-5 tablespoons,
- noodles (I have ready-made lagman noodles),
- garlic, herbs, zira, pepper, salt.
Cooking method:
Fry small pieces of meat in a pan (in this case lamb and beef) in boiling vegetable oil with the addition of melted mutton tail fat. Put in a saucepan (cauldron).
Then fry the radish and turnip, cut into small cubes in a leak. 7-10 minutes.
Fry the potatoes in cubes until golden and in a cauldron. Also fry onions, carrots, tomato paste and put in a cauldron with other products.
Pour boiling broth (boiling water) and bring to readiness (30-40 minutes), salt the soup a few minutes before the soup is ready, add diced bell pepper and season with finely chopped garlic, crushed zira and pepper.
Put boiled noodles in a plate and pour thick soup, sprinkle with herbs.
Beef lagman in a cauldron
How to cook beef lagman in a cauldron? Once in nature, it's time to taste favorite food in original performance. To do this, you need a cast-iron cauldron with thick walls and a hemispherical bottom, suspended above the fire.
The proposed set of products can be expanded by adding peppers, zucchini or eggplant. A dish received in 2 hours can feed 12 people.
Ingredients:
- beef - 1.5 kg;
- onions and carrots - 400 g each;
- tomatoes and potatoes - 7 pcs.;
- garlic heads - 1.5 pcs.;
- oil - 300 ml;
- seasonings, parsley, basil, jusai.
Cooking lagman in a cauldron:
Meat is fried in hot fat. Add onion and carrot slices and fry a little more. Lay the rest of the products, pour in boiling water, season the food and cook until the meat is soft. Throw dzhusai, parsley, basil, garlic and let the beef lagman brew.
A simple recipe for lagman with spaghetti pasta
We will need:
- Beef or lamb - 0.5 kg.
- Thin long noodles or spaghetti - 0.5 kg.
- Onion - two pcs.
- Carrots - two pcs.
- Two potatoes
- Bulgarian sweet pepper.
- Garlic - three cloves
- Greens for your taste
- Ground black pepper
- Red pepper (paprika)
- Vegetable oil
Cooking:
Cooking lagman may seem tricky only at first glance, this is a very simple (to the primitive) dish to prepare.
Especially if you don't cook homemade noodles.
Look, you will find good noodles on sale, now there is nothing in stores.
As always, we need boiling water first. Cut the meat into small pieces. Chop the onion.
Cut carrots and potatoes into cubes. Finely chop the garlic. Sweet pepper can be cut directly with grains.
Pour vegetable oil into a saucepan or cauldron, fry the meat until tender. Add the onion to the fried meat, mix and fry lightly.
We put potatoes, carrots, peppers, garlic in a saucepan and also fry everything, stirring constantly. Then pour enough boiling water so that the water covers the vegetables.
Salt, pepper and cook over low heat until fully cooked. Boil the noodles in a large amount of salted water (it is clear that we immediately take boiling water) and throw it into a colander.
By the way, we do not break the noodles, but cook them whole.
Put a portion of noodles into deep plates and fill with gravy, top up with broth if desired. Sprinkle finely chopped herbs on top.
Lagman recipe classic with chicken
You will need:
- 350 grams of chicken meat;
- one package of spaghetti;
- potatoes in the amount of four pieces;
- onion - three heads;
- two medium-sized tomatoes;
- carrots - one piece;
- two sweet peppers;
- a small package of tomato paste (about 60 grams);
- vegetable oil;
- herbs, spices, salt to taste;
- a few cloves of garlic.
How to cook:
Boil the noodles in salted water. In a deep frying pan, fry the onion, meat, carrots and tomato paste in vegetable oil.
Stew meat with potatoes and vegetables over low heat for 20 minutes under a lid. Add spices to make the sauce more aromatic. Lagman chicken at home is ready!
Quick lagman with minced meat
The beef lagman recipe can be simplified and accelerated by issuing favorite dish in just half an hour. To do this, you can take as the main components of spaghetti and Ground beef. The structure of the dish will be far from authentic, but with the right approach it will be possible to preserve the taste characteristics. The resulting Asian delicacy can feed four people.
Ingredients:
- minced meat - 0.5 kg;
- bell peppers, onions and carrots - 1 pc.;
- potatoes and tomatoes - 2 pcs.;
- garlic - 3 cloves;
- oil - 80 ml;
- spaghetti - 250 g;
- seasonings, herbs.
Cooking:
Minced meat is fried in an oiled bowl, then chopped vegetables. Pour in water until completely covered.
Season to taste and simmer covered until tender. At the end, parsley, dill, basil and garlic are thrown.
Lagman is served with boiled spaghetti.
Video: classic lagman recipe in a slow cooker
Lagman is a delicious and hearty dish of Central Asian cuisine. In fact, this is the second dish, and thick soup. Classic variant lagman is made from lamb, but in the menu of Tatar and Uzbek establishments you can often find beef lagman. The recipe I want to offer is different from the classic Uzbek lagman a set of products. Such a lagman is served in many Crimean Tatar bars and restaurants, and here it is in great demand among meat lovers and connoisseurs. If you are in Crimea, be sure to try this delicious dish Crimean Tatar people. Well, today I propose to cook lagman at home, the recipe is very simple, it does not require you to have special skills or buy expensive overseas products. We can say that the Crimean lagman is a simplified version of the Uzbek. The dish turns out incredibly tasty, satisfying and fragrant. But in order for the homemade lagman to turn out “excellent”, first of all, it must have soft, juicy and tender meat. Therefore, I advise you to use it as a dish for cooking cauldrons of 3 liters, which can be replaced with a duckling or a saucepan with thick walls. In such a dish, the meat will be well stewed, it will become soft, will not burn and will not be dry.
Thick meat soup-lagman is served with a side dish of noodles. And if there is a desire and an extra hour of time, then it can also be easily prepared at home. The main advantage of egg noodles at home is its naturalness. After all, you know exactly what products you will put in the dough, how you will dry it and you will not save on components that are important for the dish. If for cooking homemade noodles no time, you can buy ready-made in the store.
Cooking time: 2 hours.
Servings Per Container: 8.
Ingredients:
- 800 g of beef;
- 1 bell pepper;
- 1 carrot;
- 2 onions;
- 2 medium potatoes;
- 2 medium tomatoes (or 150 g cherry tomatoes);
- 1 tbsp tomato paste;
- 2 cloves of garlic;
- 250 g noodles;
- bunch of parsley;
- salt pepper;
- vegetable oil for frying.
Recipe for homemade beef lagman
1. All vegetables for the lagman are cut into large pieces. We clean, wash and cut the carrots into large sticks.
2. We also chop the peeled onion coarsely.
3. Wash the beef and cut into large slices (3-4 cm thick). It is important that the slices are not wet and that water does not drip from them. You can dry the meat on a napkin or just put it in a colander.
4. The classic lagman is prepared in a large cauldron, for home lagman a small cauldron with a capacity of 3 liters is perfect. Pour half a glass of vegetable oil into it for frying and heat well until the oil begins to sizzle. Then we send all the beef to the cauldron. Be careful, the oil will splatter.
5. Fry the meat over high heat, stirring occasionally so that it evenly grabs the crust and does not burn. At this stage, it is important not to overcook the beef, otherwise it will be dry and tough in ready dish. As soon as the beef turned white and began to let the juice go to the next step.
6. Add coarsely chopped carrots. Do not mix, the carrots should be an even layer on the meat. According to the method of preparation, the recipe for lagman is very similar to pilaf, a step-by-step recipe for lamb pilaf with a photo can be found at the link.
7. Put coarsely chopped onion on top.
8. Fill with water 2 fingers above the level of the bow. Cover the cauldron with a lid and leave to simmer for about 1 hour over low heat. Add water if needed to prevent the meat from burning.
9. Beef will be stewed in vegetable juice which will make it soft and very juicy. Onions and carrots should become very soft, the mass will noticeably settle.
10. While the beef with onions and carrots is stewing, you can rest a little, and then proceed to prepare the rest of the ingredients. Let's take potatoes. Clean, rinse and cut into large cubes.
11. We pour it into a cauldron to the lagman. Add water to completely cover the potatoes. Leave to cook over medium heat until the potatoes are half cooked.
12. We take for the Bulgarian pepper. We clean it from the stalk and seeds, wash it, cut it.
13. Wash and cut the tomatoes.
14. We move the Bulgarian pepper with tomatoes to the lagman, add 1 tablespoon without a slide of tomato paste, salt and pepper to taste. If it is summer outside and it is possible to use ground, juicy and fleshy tomatoes, then you should not add tomato paste. Otherwise, the dish will come out too sour. If the tomatoes are watery, then the tomato paste will give the dish the necessary flavor notes. Mix everything and simmer the lagman soup until tender, about 5-7 minutes over medium heat.
16. Cut the parsley, squeeze the garlic. For flavor, cilantro is also added to the lagman, but this is not for everybody.
17. Add to the cauldron, mix everything, cover the cauldron with a lid and remove from heat. Let's brew a little. Since lagman is considered both a second course and a soup, there should be a lot of thin sauce in the finished dish.
18. Boil the noodles in salted water with the addition of 1 tablespoon of oil. How to cook pasta see . We turn over in a colander, let the water drain.
19. Put noodles in a deep plate, add meat with vegetables and rich broth on top.
Lagman at home is ready! As you can see, the recipe with the photo is quite simple, but very tasty! Bon appetit:).
