There are a great many recipes for making lagman. If you strictly adhere to the original recipe, then a real Uzbek lagman is impossible without jusai, which at the same time resembles green onions and garlic, and chuzma, home-drawn noodles. Since not everyone grows jusai in the garden and not everyone has the time and ability to make such noodles on their own, we will replace these two products and cook lagman in Uzbek without them.
It is necessary
-
- Meat - lamb
- loin or pork
- pulp 0.5 kg,
- Onions - 3 pieces,
- Carrots - 3 pieces,
- Green radish - 1 piece,
- Tomatoes - 4 pieces,
- Bulgarian red and green peppers - 2 each,
- Garlic - 4-5 cloves,
- Green beans - 200-300 g,
- Fresh herbs - basil
- celery
- green onion,
- A pod of green hot pepper,
- Fat tail fat or vegetable oil,
- Long noodles
- you can spaghetti,
- Hot red pepper
- black and fragrant
- ground coriander
- salt.
Instructions
Step 1
Prepare all foods at once. Rinse the meat and cut it into cubes or sticks. If there is fat tail fat, cut it into small cubes. Onions - in half rings, carrots and radishes in cubes about 1 cm wide. Scald the tomatoes, peel off and also cut into cubes, bell peppers and beans into short cubes. Garlic - cut into 4 parts, greens - finely chop.
Step 2
Preheat a cauldron or a saucepan with thick walls, melt the fat tail fat in it, remove the greaves. If there is no fat tail fat, heat the vegetable oil. Put the meat in a cauldron and fry it over high heat. When the fat becomes transparent, put the onion in the cauldron and, stirring constantly, fry until golden brown.
Step 3
Pour the carrots and radishes into the cauldron, fry them until the carrots darken, put the beans, stir, fry for 3-4 minutes, stirring constantly, then add the garlic and tomatoes.
Step 4
Put in a cauldron a pod of green hot pepper cut in half, peeled, without seeds. Salt, add spices, wait for the tomato juice to boil down, and add chopped bell pepper, fry for two minutes, stirring constantly.
Step 5
Add water to the cauldron so that it only covers the contents, when it boils, reduce the heat, close the cauldron with a lid and let it boil for about 15 minutes, then add the herbs, extinguish for another minute or two, turn off the heat, leaving the cauldron standing under the lid.
Step 6
Boil the noodles in a large saucepan. Put a portion of noodles in a plate, on top of it - vegetables and meat from a cauldron with gravy.
