Lagman is a popular national dish of the indigenous peoples of Central Asia - Uighurs, Dungans and Uzbeks. Laghman is considered both the first and the second course at the same time.
The dish is oriental, which means that you cannot do without lamb meat.
It will take about forty minutes to cook.
It is necessary
- - lamb - 300 g,
- - red pepper - 1 pc.,
- - yellow pepper - 1 pc.,
- - radish - 3 pcs.,
- - carrots - 1 pc.,
- - tomatoes - 2 pcs.,
- - potatoes - 1 pc.,
- - water - 0.5 l.,
- - boiled pasta - 300 g,
- - greens,
- - spices: fennel, cumin and basil seeds.
Instructions
Step 1
The first thing to do is the lamb. We clean a piece of lamb meat from fat and layers. Next, cut the lamb into pieces.
After that, chop the onion.
In a small amount of vegetable oil, first fry the onion, then pour the lamb meat into the fried onion. And fry the meat over high heat for 10 minutes.
I draw your attention - we fry without a lid!
Step 2
Now vegetables are next in line: carrots, potatoes, peppers, tomatoes, and now an unexpected ingredient is radishes.
First, cut the carrots into cubes and send them to the meat, then the potatoes and also combine them with the meat.
Salt and mix everything.
Step 3
Now add the aromatic spices. Spices can be any, in our case, these are fennel, cumin and basil seeds.
Step 4
The next step is the radish - cut off the tails and chop it.
Step 5
Chop red and yellow peppers, chop the greens.
Step 6
We combine everything with the meat and add a little water.
Step 7
Grind the tomatoes, they cook quickly, so add them at the very end.
We bring the dish to readiness.
Step 8
Lagman can be served with any pasta.
We boiled the spaghetti in advance, now it remains to put them on a plate and pour over the rich broth with vegetables.
Step 9
Decorate the dish with herbs.
Enjoy your meal!
