Lagman is a special noodle that is seasoned with meat gravy from a large number of vegetables and spices.
The dish is very rich, aromatic and hearty.
It is great for both lunch and dinner.
But there are so many subtleties that you should know about.
So what and how to cook lagman at home?
Lagman at home - general principles of cooking
Noodles - the basis of the lagman. Ideally, it is prepared from unleavened dough and stretched out by hand. The finer the noodles, the tastier the dish. But it is difficult for an inexperienced person to correctly roll and stretch the same thickness ropes from the dough. The way out is to cut the noodles in the usual way, rolling thin cakes. And even simpler - use ready-made noodles for lagman or take spaghetti, which are now a large selection in the store.
Meat - the second basis of the dish. There is no vegetarian lagman. Although, who is what a lot. For this dish, it is better to use fatty meat, from which gravy is cooked with vegetables. Mostly cooked with lamb, less often with beef. You can cook a dish from poultry, but it tastes better with meat.
What vegetables are added to gravy:
• potatoes;
• radish;
• tomatoes;
• pepper;
• bow;
• carrots.
A lot of spices are added to the lagman. These can be ready-made mixtures, dry adjika, hops-suneli or spices separately. The noodles are laid out on large bowls, poured with gravy. A dish with fresh herbs is served, mainly parsley is used. Often, homemade sauces and pastas based on garlic, vinegar, peppers of various kinds are offered to the dish.
How to cook Uzbek lagman at home with lamb
Uzbek lagman is prepared mainly from mutton, less often they use veal. For the formation of noodles you need to have certain skills. But if you do not know how to do this, then you can just cut it with a knife.
Ingredients
• 300 ml of water;
• 1 kg of flour;
• 3 eggs;
• salt and other spices;
• 1.5 kg of mutton;
• 2 onions;
• 6 tomatoes;
• greenery;
• 2 sweet peppers;
• 1 radish;
• 5-6 potatoes;
• 1 carrot.
Cooking
1. We combine eggs and water, mix. Add the flour and make a very cool dough. It must be well kneaded with fists, then covered and allowed to lie down for at least. Hours.
2. In the cauldron, fry the lamb, which must be cut into small cubes. If ribs are used, then simply divide by bones.
3. Add onions with carrots, which can be cut into any pieces and fry.
4. Now put the diced tomatoes and peppers, simmer for 3 minutes. Then pour water, it should be boiling. Density is adjustable at your discretion. Someone loves a liquid lagman, someone thick.
5. Add diced potatoes, peeled radish and cook until the dishes are cooked. At the end, put the greens, do not forget to salt, pepper.
6. While preparing the gravy, cook the noodles and boil in well-salted water. 2 liters of salt goes per liter of liquid. Noodles are cooked on average for three minutes, the time depends on its thickness.
7. Take out the noodles, rinse, pour hot sauce and serve! And in addition, Uzbeks offer fragrant pepper pasta with garlic and salt.
How to cook lagman at home from ready-made spaghetti
A simplified way to cook lagman from pasta. You can use spaghetti or noodles, but always high-quality, with eggs, from durum wheat. With cheap pasta is not so tasty. So how to cook lagman at home?
Ingredients
• 0.5 kg of spaghetti;
• 0.6 kg of beef;
• 2 tomatoes and onions;
• one carrot;
• butter;
• 0.3 kg of radish;
• 1 bell pepper;
• 3 potatoes;
• 4 cloves of garlic;
• zira, black pepper, oregano, barberry and other spices.
Cooking
1. Cut the beef into small cubes of 1.5 centimeters. Pour the oil almost to a boil and fry the pieces of meat well. Then we transfer to a thick-walled pan, pour in 1.5 liters of water and set to boil.
2. Cut all the vegetables into cubes. This is an onion with carrots, peppers and tomatoes. Also peeled potatoes and radish.
3. Put the onion in the pan, fry for a minute. Then carrots, cook for two minutes, then tomatoes with pepper and simmer until soft.
4. Once the beef is boiled for half an hour, lay the chopped potatoes and radish, cook until the vegetables are soft.
5. Put the frying in the pan, add salt and pepper, add different spices, cook for three minutes. Then put the chopped garlic and immediately turn it off.
6. Separately cook spaghetti (noodles) according to the instructions on the package. Arrange on plates, pour gravy, sprinkle with herbs and you're done!
How to cook lagman at home with eggplant
In the summer, you must definitely cook a lagman with seasonal vegetables. With eggplant it turns out to be particularly successful and fragrant, you can also add zucchini. Before you cook the lagman at home with eggplant, you need to soak the blue ones in salt water.
Ingredients
• 0.5 kg of meat;
• 2 eggplants;
• one carrot;
• one onion;
• 2 sweet peppers;
• and 1 sharp pod;
• 4 tomatoes;
• 2 potatoes, more can be;
• butter;
• 500 grams of homemade noodles;
• different spices;
• 1.5 tablespoons of vinegar;
• a bunch of herbs and garlic.
Cooking
1. We clear all vegetables, cut into cubes, chop the carrots on a grater.
2. We take any meat, cut into cubes and fry in a cauldron. If the slices are not very greasy, then pour in the oil.
3. Add onions with carrots to it, fry until the onions are transparent. We put hot, sweet pepper and eggplant, continue to fry, do it all over high heat.
4. Lay the tomatoes and simmer for five minutes.
5. Add one and a half liters of water, let it boil.
6. Run the chopped potatoes, salt and cook the gravy until fully cooked. At the end we put spices, seasonings, garlic and pour vinegar.
7. Boil the noodles, pour, sprinkle with herbs and you're done!
How to cook lagman in Tatar at home
A feature of this recipe for the Tatar lagman is the use of ordinary noodles on eggs, which is prepared in a sliced way and a large amount of bell pepper.
Ingredients
• 1 egg;
• flour;
• 200 ml of water;
• 0.5 kg of fatty meat;
• 2 hot peppers;
• 4 bell peppers;
• 5 tomatoes;
• 2 potatoes;
• 2 carrots;
• 3 onions.
You will also need the following spices: hops-suneli, coriander, black pepper, salt, parsley.
Cooking
1. Sift on a table a hill of flour, from about 3.5 cups. We make a hole in it, pour in water and knead the dough. If necessary, pour more flour. We remove for half an hour in a bag.
2. Cut the fat from the meat, fry in a casserole, remove the cracklings.
3. Add diced meat, fry.
4. Put the onion, cut into cubes, and fry until golden brown.
5. Now add the chopped pepper, grated carrot. Fry over high heat.
6. Add the tomatoes, pour in the water and let it boil, salt.
7. The last added are chopped into small cubes potatoes and hot pepper. Cook the gravy until cooked.
8. We take out the settled dough, roll out thin cakes and cut long noodles. Dry and boil in salt water.
9. In the prepared gravy, put the sun-hops and other spices. When serving, sprinkle with parsley.
How to cook lagman at home with cabbage
Radish is not always found in the house, but every housewife has cabbage. And from it you can cook a very aromatic gravy. We take any noodles for this recipe, prepared independently or purchased, boiled in the usual way in salt water.
Ingredients
• 1 kg of mutton;
• 0.3 kg of onions;
• 2 carrots;
• 5 tomatoes;
• 0.5 kg of cabbage;
• 2 potatoes;
• spices;
• 2 sweet peppers;
• 0.7 kg of noodles;
• 1 clove of garlic;
• 100 ml of oil;
• for serving greens.
Cooking
1. Pour 0.5 cups of oil into a cauldron, heat it to a haze.
2. Wash the lamb, dry and cut into slices. Fry until golden, without reducing the heat.
3. Cut the onion into half rings, throw it into the cauldron.
4. While it is fried, cut the carrots into strips and start next, cook further.
5. Now it's the turn of cabbage and pepper, which we chop with straws and also lightly fry.
6. Scald tomatoes with boiling water, remove the skin, cut and throw in a cauldron. Immediately add chopped potatoes.
7. Now pour boiling water from the kettle. The density is adjustable to your taste. Salt immediately, add chopped garlic and cook under the lid for about ten minutes. We focus on the potato readiness.
8. We season with gravy aromatic spices and you can water the lagman!
Lagman at home - useful tips and tricks
• Fresh herbs - a mandatory addition to lagman. But they add only to the finished dish at serving and never put in the overall gravy.
• Fragrant vinegar - a great addition to the dish. For cooking, insist table vinegar with various spices, garlic, herbs. But if it was not done in advance, then simply mix with ground spices before serving.
• If the tomatoes are sweet, then the gravy will turn out to be fresh and the taste will not be very pronounced. The easiest way is to add a little vinegar to the total mass, as is done in many recipes. But you can also squeeze a lemon, and the dish will be even more aromatic.
• Gravy will be thicker and more saturated if you add not water, but a decoction after noodles. But in this case, you need to be more careful with salt, since a lot of it is added during cooking.
• After boiling the noodles, be sure to add oil. Otherwise, it sticks together, like any other pasta. The easiest way is to pour a spoonful of vegetable oil, since butter requires preliminary melting.
