Fragrant lamb is very popular in the cuisine of different countries. She is especially appreciated in the Transcaucasus and in the East. Lamb contains a large amount of protein, B vitamins, as well as iron, phosphorus, potassium and calcium. It has been noticed that the inclusion of lamb dishes in the menu contributes to the prevention of diabetes and atherosclerosis.
It is necessary
- For lagman:
- - 1 kg of lamb fillet;
- - 1 liter of meat broth;
- - 600 g flour;
- - 3 bell peppers;
- - 300 g of canned green peas;
- - 3 carrots;
- - 2 onions;
- - 2 tbsp. l. tomato paste;
- - 5 tbsp. l. vegetable oil;
- - greens;
- - ground black pepper;
- - salt.
- For kharcho:
- - 500 g of lamb brisket;
- - 3 cloves of garlic;
- - 2 onions;
- - 3 tbsp. l. tomato paste;
- - ½ cup rice;
- - 4 pickled plums;
- - greens (onions, dill);
- - ground black pepper;
- - salt.
- For the lamb, olives and garlic soup:
- - 1 liter of water;
- - 150 g of lamb;
- - 150 g olives;
- - 5 cloves of garlic;
- - 130 g of canned beans;
- - 3 potatoes;
- - 1 carrot;
- - 1 ½ tbsp. l. tomato paste;
- - 2 tbsp. l. ghee;
- - 3 tbsp. l. chopped dill;
- - ground red pepper;
- - salt.
Instructions
Step 1
Lagman
Rinse the lamb, dry, cut into small pieces, put in a saucepan and fry in vegetable oil. Peel the onions, cut into half rings and fry with the meat. Then add the carrots and small cubed bell peppers, chopped into strips, and fry all together for 2-3 minutes. Season with salt and pepper, add tomato paste, stir and simmer for 5-7 minutes. After that, put canned green peas, fill with meat broth, cover and simmer over low heat for half an hour. Combine wheat flour with 200 ml of cold water, add a teaspoon of salt, knead the dough and shape into a sausage. Grease the surface of the dough with oil, leave it for 10 minutes. Then roll it into a very thin layer, fold it several times (from 16 to 32) and cut into thin strips. Dip the noodles in salted boiling water and boil. Then fold in a colander and rinse under cold running water, then place the noodles in bowls. Put pieces of lamb on top, cover with cooked soup and sprinkle with herbs.
Step 2
Kharcho
Rinse the lamb brisket thoroughly, pat dry and cut into pitted pieces. Then cover with cold water and cook over medium heat, periodically skimming off the foam. After an hour and a half, put finely chopped onions, crushed garlic, washed rice, pickled plums, salt, pepper in a saucepan and continue cooking for another half hour. Fry the tomato paste separately in a pan and add to the kharcho 10 minutes before the end of cooking. Sprinkle chopped dill or finely chopped green onions over the soup before serving.
Step 3
Soup with lamb, olives and garlic
Wash the lamb, cut into small pieces and fry in a skillet without oil. Then transfer to a saucepan, cover with water and cook for half an hour. Then catch the meat, and strain the broth. Peel the potatoes, wash, cut into cubes, place with the lamb in the strained broth and cook for another 15 minutes. Peel the garlic cloves and carrots. Pound the garlic, and grate the carrots on a fine grater. Then sauté in ghee along with tomato paste, canned beans, and olives. Put the resulting mass in the soup, season it with pepper and salt. Cook for 15 minutes. When serving, sprinkle the prepared lamb soup with chopped dill.
