Lagman is a popular Central Asian dish. Its recipe belongs to the chefs of eastern Turkestan. A similar meat dish has been cooked in China since time immemorial.
Lagman benefits
Lagman is prepared by representatives of different peoples, but it is the Uzbek dish that is glorified throughout the world. It's easy to cook. Even one whose culinary skills are very modest will cope with this task.
Lagman is nothing more than dense noodles with a thick gravy of vegetables and meat.
This dish is unique in that it can pass for both the first course and the second. If you add more broth to the noodles, it will look like a thick soup. When there is less liquid, gravy noodles are obtained.
The classic Uzbek lagman recipe includes lamb. It can be replaced with beef. Some use pork and even chicken.
Ingredients for lagman:
- 600 g of lamb;
- 50 ml of refined sunflower oil;
- 1 red bell pepper;
- a handful of green beans;
- 1 large tomato;
- 1 turnip;
- 1 large carrot;
- 1 radish;
- 2 medium potatoes;
- 1 head of onion;
- 3 cloves of garlic;
- parsley to taste;
- 2 tbsp. l. tomato paste;
- coriander, star anise, black pepper - to taste;
- 2 bay leaves.
Ingredients for the noodles:
- 3 tbsp. flour;
- 2 eggs;
- 50 ml of water;
- salt, baking soda - on the tip of a knife;
- 2 tbsp. l. vegetable oil.
Instructions for making gravy
- Wash the meat under running water. Cut it into pieces about half the size of a matchbox.
- Pour sunflower oil into a heated cauldron.
- Dip pieces of meat in hot oil. Add salt and pepper. Fry until light brown.
- Peel the onion, cut into half rings, send to the meat.
- Peel the garlic, chop.
- Wash vegetables, cut into strips.
- Throw the carrots into the cauldron. In 5 minutes, potatoes and bell peppers will go to the meat.
- After another 5 minutes, send the tomatoes to the cauldron.
- Add tomato paste. Mix.
- Add water. Its level should be 3 fingers higher than the vegetable platter.
- Bring the sauce to a boil. Send garlic, spices to the cauldron. To cover with a lid. The gravy should simmer for at least 25 minutes over low heat.
- Add finely chopped parsley to the cauldron. After that, the stove can be turned off.
Instructions for cooking noodles
- Break the eggs into a deep bowl. Add salt. Beat with a fork until lather.
- Pour in warm water with oil.
- Add flour in small portions, kneading the mass thoroughly. It should become non-sticky, pliable.
- The finished dough must be sent to the refrigerator for at least 1 hour.
- Remove the dough, knead again, add flour if necessary.
- Roll out the dough into a thin plate. Cut it into small pieces, after which you need to roll each of them into a sausage with your fingers.
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It is necessary to grease the sausages with oil and you can begin to slowly stretch them to the desired thickness.
Image - Send the noodles to boiling, salted water. Cook until cooked through. If you have problems with the preparation of flour products, you can buy special noodles for lagman.
Before serving, the noodles are poured with gravy in portions. Do not mix it with the entire volume of the vegetable and meat mixture, otherwise the dough will become sour.
