Lagman is an amazing dish traditionally prepared in eastern countries. Original cooking recipes can be found in Uzbek or Chinese national cuisine. The Uyghur lagman is considered to be especially interesting, in which the radish must be present.
Foods required for making Uyghur lagman
To prepare the Uyghur lagman, you will need the following ingredients: 350 g of wheat flour, 1 kg of lamb on the bone, 2 onions, 1 head of garlic, 1 hot red pepper, 2 carrots, 4 bell peppers, 2-3 tomatoes, 1 large radish, fresh parsley or dill, black pepper, vegetable oil, salt.
To taste, you can add cardamom, celery seeds, turmeric, coriander. It is advisable to use green radish in the preparation of the dish.
Dough preparation
The preparation of the Uyghur lagman is not much different from the common recipe. The main difficulty is pulling the noodles, so the dough must be elastic enough.
In a shallow container, mix wheat flour with a pinch of salt and add a little water. They begin to knead the tough dough, adding water as needed. You need to knead the dough long enough so that it is uniform in consistency and elastic. Then, cover the dough with a towel and leave for 1, 5-2 hours.
After a lapse of time, a cake is formed from the dough, which is greased with vegetable oil on both sides and cut into strips 3 cm wide. Each strip is alternately coiled, covered with a film and left alone for half an hour.
Take a strip of dough with your hands by the middle part and begin to pull it out. Grease the dough with vegetable oil and again send it to "rest" for 15 minutes. After that, the strips are pulled out again. The result should be long and thin enough noodles. It is carefully transferred to a flat dish.
Making the gravy
The Uyghur lagman recipe involves making a hearty meat gravy. First of all, cut the mutton into small pieces. Onions are chopped into thin half rings, carrots and radishes are cut into strips. Scald tomatoes with boiling water and peel them off. The tomatoes are cut into 4 pieces. Bell peppers are chopped into strips.
Vegetable oil is heated in a cauldron, in which mutton is fried. When the meat is golden brown, add onions to the cauldron and continue to fry the ingredients for 15 minutes, stirring constantly. Bulgarian pepper and carrots are added to the cauldron. After 2 minutes, tomatoes are sent to the other ingredients. The vegetables and meat should be stewed for about 7 minutes.
A whole head of garlic and a pod of hot red pepper are placed in the gravy, a little boiled water is added to the cauldron and the container is tightly closed with a lid. Simmer the gravy for 40 minutes over low heat. After that, add the radish to the dish and continue to cook for another 10-15 minutes. It is important not to stew the vegetables as they should crunch slightly.
Boil noodles in boiling salted water until cooked. Then, the water is drained off. The noodles are laid out in portioned plates and poured over with hot meat gravy. The dish is decorated with finely chopped herbs. Since the gravy is not salted, it is customary to serve soy sauce with the lagman.
