Homemade pork lagman is a hearty dish perfect for an autumn or winter lunch. Saturation and nutritional value are given by noodles and potatoes, vegetables are responsible for a bright taste: bell peppers, onions, tomatoes, eggplants. A set of spices is required, giving the lagman a characteristic spicy flavor.
Lagman: features and nuances of cooking
Lagman is a popular Central Asian dish, very high in calories and nutritious. It resembles a thick soup with wide homemade noodles, potatoes, tomatoes, bell peppers. The meat component is also very important, the final taste of the dish depends on it. The classic version involves the use of lamb, sometimes beef. But in modern adapted cuisine, lagman is increasingly made from other types of meat: pork, chicken, turkey. Poultry reduces calories, but tastes less intense. The proportions of the ingredients are changed, a variety of vegetables and spices are added. Canned tomatoes can be used instead of fresh tomatoes, in which case the amount of salt must be reduced.
Lagman is cooked not only on the stove, but also in a multicooker. The pressure cooker with pressure cooker function can significantly shorten the cooking time.
To make the dish tastier, it is better to use fatty enough pitted meat. Juicy fillets cook quickly, making the broth concentrated and rich. It takes a long time to prepare the lagman, usually it is done for the whole company. Beginners need to proceed step by step, following a certain sequence of laying the products and observing the exact aging time on the stove. The degree of pungency is adjusted to taste by adding or reducing the amount of garlic, black pepper and spices. A properly cooked lagman with colorful vegetables and a generous portion of greens looks spectacular in photos and videos.
Lagman noodles: how to make them right
The classic recipe uses homemade noodles. It is easy to prepare it. Finished tapes can be dried and stored in a paper bag until next use.
Ingredients:
- 1 kg of premium wheat flour;
- 400 ml of filtered water;
- 2 eggs;
- 0.5 tsp soda;
- 1 tbsp. l. salt;
- 180 g of refined sunflower oil.
Dissolve salt in warm water, add eggs, beat with a fork or whisk. You can use the mixer, turning it on at low speed. Sift flour, mix with baking soda and add portions to the egg mixture, stirring thoroughly. Cover the dough with a towel and leave for 1 hour.
Roll the dough into a rope, cut into pieces and place on a plate greased with vegetable oil. Leave for 10 minutes, then roll out each piece in the form of a sausage, cover with a towel and rest again for 10 minutes.
Roll each sausage with a rolling pin, turning into a wide strip, twist into a spiral, leave for another 10 minutes. The final stage is stretching the workpiece to the desired length. After that, the noodles are considered ready.
Homemade lagman: a step by step recipe
If you don't feel like messing around with the dough, any wide durum wheat pasta will do. Such noodles do not boil over, retaining a pleasant consistency, the broth remains transparent.
Ingredients:
- 300 g pork (boneless fillet);
- 3 medium potatoes;
- 2 onions;
- 2 juicy carrots;
- 2 fleshy tomatoes (aromatic late varieties preferred);
- 2 sweet peppers;
- 3 tbsp. l. tomato paste;
- a bunch of dill;
- 3 cloves of garlic;
- 250 g noodles;
- odorless vegetable oil for frying;
- salt, black pepper to taste.
Peel potatoes, carrots, garlic and onions. Wash and dry the tomatoes. Cut the onion into quarters and fry in vegetable oil preheated in a deep thick-walled frying pan. Stir constantly so that the product does not burn.
Rinse the pork, dry, cut into small pieces and put in a pan with the onion. Stir with a wooden spatula until the meat cubes are covered with an even golden crust. Grate the carrots on a coarse grater and pour over to fry. After 5 minutes add garlic, chopped in a blender or thinly sliced with a sharp knife.
Pepper to clear of seeds, cut into squares. Pour the tomatoes over with boiling water, remove the skin, coarsely chop the pulp. Put everything with meat and other vegetables, stir, simmer for 10 minutes. Chop the dill and place in the pan along with the tomato paste. Pour in filtered water so that it completely covers the vegetables.
Cut the potatoes into cubes, put in a frying pan, add salt and ground black pepper. Simmer under a closed lid for 30-40 minutes over moderate heat. An important condition is to prevent the sauce from boiling violently by adjusting the power of the stove. The slower the vegetable is stewed, the richer the sauce will be. In a separate container in salted water, boil the noodles until tender, discard in a colander.
Final stage: phased approach
The taste of lagman depends on how it is served. Depending on the amount of rich broth formed in the pan, the dish may resemble thick soup or a kind of pasta with a multicomponent sauce made from meat and vegetables. In the first version, the contents of the frying pan are laid out on the plates, the noodles are added and drowned in the sauce. For those who prefer the second way of serving, you need to put the noodles in a bowl or deep plate, pouring it with a meat and vegetable mixture.
An additional serving of ground black pepper will help enhance the taste. Hot red peppers can also be used in limited quantities. Fresh herbs, homemade tortillas, hot tomato sauces are served separately.
