An interesting oriental dish with a unique taste and aroma is the lagman.
In fact, it is handmade soft noodles of unusual shape and delicious gravy of meat, vegetables and a large number of spices. It can be served as the first or second course, depending on the amount of gravy used.
Homemade Lagman - General Cooking Principles
The composition of the dish mainly includes noodles, vegetables, meat, spices and herbs. And if the noodles used in various recipes are the same, then you can choose any kind of meat: starting with ordinary chicken, ending with lamb, pork.
With vegetables, it’s still easier: take what is at hand. Usually it is onions, carrots, tomatoes, potatoes, bell peppers, turnips, radishes, garlic and much more.
Spices, herbs: and here everyone can choose what he likes best. Chili, laurel, adjika, garlic, pepper, zira, suneli hop, parsley and others.
The noodles for the dish are cooked separately from the gravy, served hot as follows: put the prepared noodles into a deep plate, put meat and vegetables on top, pour all this into the desired amount of broth. Nearby put a bowl with fresh herbs.
1. Lagman home-style with beef
Ingredients:
• a small piece of beef meat;
• 3 tomatoes;
• middle pod of bell pepper;
• a couple of carrots;
• 2 onions;
• 1 large potato;
• half black radish;
• meat broth - 1 glass;
• frying oil;
• salt - optional;
• spice for meat - half a pack;
• a bunch of parsley;
• garlic - 3 cloves.
On the noodles:
• 250 g flour;
• egg;
• water - a little more than half a glass;
• salt - half a teaspoon.
Cooking method:
1. Insert the noodle dough: in the cup, break the egg, pour the flour, add water, salt and stir well. Knead the dough to a tight consistency.
2. Divide the dough into 2 parts and roll into a thin layer, cut into thin strips.
3. Throw the cooked noodles into hot water and cook for 7 minutes, then rinse with water in a colander.
4. Beef cut into medium cubes, put in a cast iron and fry in oil for 5 minutes.
5. Sweet pepper cut into a medium cube, tomatoes without skin - into a small cube.
6. Onion - thin straws, carrots - on a Korean grater, radish - a large cube, potatoes - a large cube.
7. Add onions, carrots, peppers to the fried meat and fry for a few more minutes.
8. Add all remaining vegetables and fry for another 10 minutes, after 5 minutes, pour in Uzbek spices and pour over the meat broth.
9. All simmer a little less than an hour until completely softened, at the end add garlic crushed through a press.
10. Pour over boiled noodles with hot water and put in a portioned deep dish, put vegetables and meat on it, lay beautifully parsley sprigs.
11. In a separate bowl, put the aromatic broth, which is prepared as follows: boil a piece of beef with bone in water for 50 minutes along with zira greens, chili peppers, coriander and barberry. Then strain.
2. Home-made diet lagman
Ingredients:
• 100 g of soy meat;
• a pack of lagoon noodles;
• 4 potatoes;
• a couple of onions;
• tomato puree - 20 g;
• salt - 20 g;
• ground allspice - 1 teaspoon;
• leaf of lavrushka;
• some sunflower oil;
• a few cloves of garlic;
• a bunch of fresh parsley.
Cooking method:
1. Boil the lagman noodles in boiling water, according to the technology written on the packet, and rinse with water in a colander.
2. Put soy meat in a metal container with hot water and cook over moderate heat with the lid open for 10 minutes.
3. Put the meat in a colander to drain excess moisture.
4. Peeled potatoes cut into a medium cube and put in a container of hot water, boil until half cooked.
5. Meanwhile, fry in a cast iron with butter a carrot, chopped on a grater, onion - fine crumbs for about 3 minutes with frequent stirring.
6. Add tomato puree to vegetables, mix well and warm a little.
7. Add the soy meat to the vegetables and simmer for 10 minutes under the lid.
8. When the potatoes are boiled, lay it out with a slotted spoon, and transfer the vegetables and meat to the broth, add salt to taste, pepper and simmer for a few minutes.
9. At the end, add chopped garlic, turn off the heat and let it brew.
10. Put noodles on a portioned dish, put vegetables with soy meat on top, garnish with parsley leaves, and place a vegetable broth in the bowl next to it.
3. Homemade lagman soup
Ingredients:
• beef fillet - a small piece;
• 1 onion;
• 1 black radish;
• 2 tomatoes;
• 6 cloves of garlic;
• a little oil for frying;
• salt - optional;
• ground bitter pepper - 10 g;
• fresh herbs - 1 bunch.
For noodle test:
• flour - 400 g;
• purified water - 200 ml;
• some salt;
• 10 ml of vegetable oil.
Cooking method:
1. Pour the sifted flour into a cup, add salt, a glass of water, knead the dough thoroughly until a taut state. Transfer to a cup, cover with a cloth and leave for 30 minutes. Roll out the pasted dough into the layer half a centimeter thick, cut into strips, grease them with oil and leave for 10 minutes to insist. Roll these strips into thin rolls, stretch your hands, fold in half and stretch again until you get a thin thread. Spread the noodles on the table to dry a little. Cook the noodles and discard in a colander, rinse with water and drip a drop of oil, mix.
2. Cut the beef fillet into medium slices and fry in a cast iron with butter over moderate heat until light brown.
3. Add the onion, chopped into small crumbs, the radish in strips, the peeled tomatoes on the grater, add salt and fry for 15 minutes with constant stirring.
4. Pour all the broth from the meat and simmer on low heat for 1 hour.
5. Add chopped garlic, herbs and ground hot pepper a few minutes before the end of the stew.
6. Put the noodles in the soup, mix, pour on plates, sprinkle with chopped dill.
4. Lagman at home with rice cereal
Ingredients:
• long grain rice - 400 g;
• lamb meat - a little less than a kilogram;
• some vegetable oil;
• onion head;
• 6 cloves of garlic;
• 1 carrot;
• a couple of potatoes;
• radish "daikon" - 1 pc.;
• a little white cabbage;
• 1 can of tomato in its juice;
• chili pepper pod;
• 1 bell pepper;
• leaf of lavrushka;
• salt - optional;
• a bunch of fresh green onions, cilantro.
Cooking method:
1. Boil clean rice groats in water for 25 minutes.
2. Onion, cut into thin strips, garlic - into small slices, meat - into a cube.
3. In a hot cast iron with butter, put onion with garlic and fry for several minutes.
4. Fry the meat in a separate frying pan, and then close the lid and slightly heat.
5. Chop cabbage, radish and carrots into thin strips, put everything to the meat along with fried garlic and onions.
6. Pour a little water and simmer a little more than half an hour.
7. Throw a lavrushka 1 minute before the end of the quenching.
8. Put the boiled rice in a thin layer on a serving plate, stewed vegetables with meat on top, decorate with parsley leaves.
5. Lagman at home in the slow cooker
Ingredients:
• half a kilogram of pork meat;
• 1 carrot;
• 2 onions;
• 2 potatoes;
• 2 sweet peppers;
• celery root;
• tomato puree - 30 g;
• half a bunch of dill;
• some garlic;
• salt and any seasoning - optional.
Cooking method:
1. Cut the pork meat into a 5 cm thick cube.
2. Fry it in a slow cooker for 30 minutes in the "baking" mode.
3. Add the chopped onions, celery root, carrots - medium bars and fry for another 10 minutes.
4. Cut the peeled potatoes and peppers into strips, put them to the meat, season with seasoning to taste, salt, pour a little water, add the tomato and stew in the "stewing" mode for a little more than an hour with the lid closed.
5. Throw egg noodles into an enameled container, cook for 4 minutes, fold in a colander and rinse.
6. When serving, put noodles on one side of the plate, and stew with vegetables on the other, and arrange the dill branches nicely.
6. Lagman home-style with chicken
Ingredients:
• chicken wings - 6 pcs.;
• 1 onion + 1 for broth;
• 2 carrots;
• 2 tomatoes;
• 1 bell pepper;
• half the head of garlic;
• salt, seasoning - optional;
• a leaf of parsley, a few peas of allspice, 3 pieces of dry cloves;
• any greens;
• Lagman shop noodles - 1 pack;
• broth - 3 glasses;
• adjika in powder - 30 g;
• Allspice, ground - to taste.
Cooking method:
1. Cut the peeled onion into strips, tomatoes without skin, carrots, pepper - with an average cube.
2. Boil the wings in water for half an hour over medium heat with the addition of parsley, allspice, onion heads, cloves.
3. Put the welded wings on another plate, strain the broth.
4. Put the wings in a cast iron with butter and fry for 10 minutes until a slightly browned crust.
5. Pour some adjika, black pepper to the chicken.
6. Add onions, carrots to the cast iron. Fry for a few minutes and lay out bell peppers and peeled tomatoes.
7. When juice stands out from the vegetables, fill in with chicken stock and simmer for a little less than an hour.
8. Add chopped garlic, herbs and seasoning, leave to insist for half an hour.
9. Put boiled noodles in the middle of the portioned plate, stewed wings with vegetables on top.
Lagman at home - tips and tricks
• If you are undercooked with noodles, afraid to digest it, and have already drained the water, do not worry. Just pour in the broth from meat and vegetables, cover with a lid and leave it for 10-12 minutes aside.
• So that pieces of meat and vegetables do not boil, remain whole and beautiful, do not let the dish boil, the lagman must languish over low heat.
