Lagman is a soup with meat, vegetables and homemade noodles cooked in a cauldron. There is no single rule on how to prepare this dish, there is a basic set of products and acceptable variations. This recipe is for 7 servings.
Ingredients:
- 200 g of meat (ideally lamb);
- 1 onion;
- 2 carrots;
- 2 bell peppers;
- 2 tomatoes;
- 50 g of vegetable oil;
- 1 tablespoon olive oil
- 130 g green beans;
- 4 eggs;
- 400 g flour;
- 2.5 liters of filtered water;
- 4 pieces of dried anise;
- 70 g celery stalks;
- 30 g of celery greens.
Preparation:
- Break eggs into a deep container, add a little salt, olive oil and flour. Knead a tough dough, then refrigerate for 30 minutes.
- Cut the lamb and all vegetables in this way: meat in small portions, onions in thin half rings, carrots with long longitudinal sticks, potatoes in small cubes, bell peppers in medium-sized squares, tomatoes in medium-sized slices.
- Grind all greens: stalks and leaves of celery, green beans. Rinse dried anise (aka star anise) in running water.
- Pour vegetable oil into the cauldron, heat well. As soon as the smoke from the oil comes out, add the pieces of meat and the chopped onion. Fry for 5-7 minutes, stirring constantly (medium heat).
- The next ingredient is to throw the bell pepper into the cauldron, fry for literally 3 minutes, also stirring.
- Add tomatoes, fry with the rest of the ingredients for 5 minutes.
- The next step is to fry the beans and celery stalks for 3-4 minutes.
- Pour carrots, mix with food in a cauldron, fry for a few minutes.
- Now add the potatoes. After five minutes of frying, pour water into the cauldron, throw star anise there, add salt to your taste, stir and cook for 40 minutes over low heat.
- Remove the dough from the refrigerator and roll it out with a rolling pin into a thin layer, the thinner the dough, the tastier the lagman will be. Roll up and cut across - into rings, divide the resulting noodles and roll in flour so that they do not stick together. If at home there is a special machine for rolling and cutting noodles, then the process will go faster, with a minimum of physical costs.
- Pour water into a separate saucepan, boil and add salt (about 3 level teaspoons), add noodles. As soon as it comes up, drain into a colander, drain off excess liquid and transfer to a deep plate.
- The meat and vegetables were cooked in the cauldron, now we put the lagman on the plates - first put a small part of the noodles, and on top pour a few ladles of the cauldron's contents. The dish should only be eaten hot.
