Lagman is a Central Asian dish made with lamb, homemade noodles and vegetables. This is a versatile soup that is good with any meat; it can replace both the first and the second course at the same time. Lagman has a rich taste; it is a thick and quite satisfying dish. Put in a little effort and try cooking a fragrant lagman in a slow cooker to appreciate its incomparable taste.
It is necessary
- - 500 g of lamb pulp (beef, chicken, pork)
- - 0.5 l of meat broth
- - 2 pcs. bell pepper (red and yellow)
- - 2 pcs. tomato
- - 1 onion
- - 1 head of garlic
- - 1 PC. celery stalk
- - 1 tbsp. a spoonful of chopped ginger root
- - 3 tbsp. tablespoons of tomato paste
- - 150 ml of vegetable oil
- - 2 tbsp. spoons of herbs (parsley, dill)
- - salt, red and black pepper
- For noodles:
- - 300 g wheat flour
- - 1 egg white
- - 1/2 teaspoon salt
Instructions
Step 1
Combine the components for the dough, mold a ball and put it in the refrigerator for half an hour.
Step 2
Cut the lamb into small cubes. Set the "Fry" mode and fry the meat in vegetable oil in a bowl for 10 minutes.
Step 3
Cut the bell pepper into narrow strips, chop the celery into strips. Chop the garlic, chop the onion into half rings. Peel the tomato and cut into wedges. Place the prepared ingredients in a multicooker bowl, add tomato paste and pour over everything with meat broth. Leave to cook on Soup mode.
Step 4
Prepare chilled dough noodles. Roll out a thin layer and cut into strips like homemade noodles. Dip the filling in boiling salted water and cook for 10 minutes. Drain the finished noodles in a colander.
Step 5
When the Soup program finishes, add the noodles to the bowl and put the hot spices and chopped herbs into the broth. Then mix everything well and leave to infuse. After 15 minutes, you can taste the delicious lagman.
