The lagman dish belongs to the traditional cuisine of the countries of Central Asia. A distinctive feature of lagman is the presence of long noodles made from dough. It can be served both as a main course and as a soup. It all depends on the thickness of the dish. Try making lagman at home.
To make the noodles, pour 300 g of sifted flour onto the table. Make a hole in the middle and pour in 1 egg white and some water. Then, gently start kneading the dough. You need to add enough water to make a plastic tough dough. When done, roll out the dough into a thin layer. Then cut it into strips 4-5 cm wide. Place them one on top of the other and cut the noodles gently. Let it dry slightly.
Start making the gravy. Chop 500 g of lamb or pork into small cubes. Place it in a saucepan with heated olive oil. Fry the meat over low heat for 7-10 minutes, do not forget to stir it constantly. Chop the onion and red bell pepper finely. Put the vegetables in a saucepan with fried meat and keep on the fire for a few more minutes. Peel the head of garlic and pass it through a press. Put it in a saucepan, add finely chopped radish and tomatoes. Mix everything and pour 500 ml of broth. Wait 10 minutes and turn off the stove.
Boil the noodles until tender and place in a thin layer on a plate. Fill it with gravy. Top with another layer of noodles and gravy. Repeat the manipulations one more time. Sprinkle the top with chopped fresh herbs.
